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Za'atar Lamb with Eggplant and Lentil Salad

Silky za'atar-roasted eggplant brings an earthy sweetness to this lentil salad topped with tender lamb and brightened with fresh herbs and feta. Protein-rich and carb-free, it’s the perfect post-workout dinner.


"45 Minutes"




Roast Eggplant

Preheat oven to 220°C fan-forced. Trim eggplant and cut into 4cm pieces. Place on a lined baking tray, drizzle with 20ml (1 tablespoon) olive oil and sprinkle with ½ the za'atar. Season with salt and pepper and toss to coat. Roast for 20–25 minutes or until golden brown and soft. While eggplant is cooking, continue with step 2.



Prepare Ingredients

Pick parsley leaves from their stems and roughly chop. Pick mint leaves from their stems and set aside. Cut tomato into wedges. Drain and rinse lentils.



Make Za'atar Dressing

Place remaining za'atar, parsley and 20ml (1 tablespoon) olive oil in a medium bowl and mix to combine.



Cook Lamb

Heat 2 teaspoons olive oil in a frypan over medium-high heat. Season lamb with salt and pepper and cook, turning halfway, for 3–4 minutes for medium or until cooked to your liking. Remove from heat, add to bowl with za'atar dressing and toss to combine. Set aside to rest for 5 minutes.



Assemble Salad

Place lentils, mint leaves, roasted eggplant and tomato in a large bowl. Add red wine vinegar and remaining oil and mix to combine. Season with salt and pepper.



Plate Up

Slice lamb. Divide lentil salad between plates and top with lamb. Crumble over feta and spoon over any za'atar dressing from the lamb to serve.

Australians QuiteLike

Za'atar Lamb with Eggplant and Lentil Salad

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.