Za'atar Lamb with Eggplant and Lentil Salad

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.

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.

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

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.

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.

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.