Lamb Backstraps with Rattatoullie-Stuffed Tomatoes and Polenta
Time
25 minutes
180
Quarter Steam + Heat
Difficulty
Easy
Servings
Serves 4
Chef’s Tip
Substitute herbs for whatever you have on hand.
Ingredients
1 onion, thinly sliced lengthways
¼ cauliflower, broken up into florets
1 small eggplant, diced into 1 inch pieces
2 teaspoons of Ras el Hanout spice mix
2 tablespoons of olive oil
Salt and pepper
300g silken tofu
150g of Persian feta, crumbled
To Serve
Olive oil and lemon juice for dressing
Fresh herbs such as mint, dill, coriander, parsley and chives, washed, dried and roughly chopped
Steps
1.
Preheat the oven to 180°C on the Quarter Steam + Heat function.
2.
Mix the onion, cauliflower and eggplant with the spice mix and 2 tablespoons of olive oil.
3.
Add the salt and pepper and spread over a baking paper lined oven tray with the tofu carefully positioned in the middle.
4.
Bake for 22 minutes then remove from the oven.
5.
Break up the tofu and stir through the roasted vegetables with the crumbled feta. Dress with the olive oil and lemon juice to taste. Mix in the herbs and divide evenly between four plates.