Roast lamb salad with eggplant, pomegranate & tahini yoghurt recipe | Australian Lamb - Recipes, Coo

Ingredients

• Left over roast lamb, cut into bite sized chunks
• 1 eggplant, cut lengthways into 6 wedges
• 1/2 cup plain Greek yoghurt
• 1/4 cup tahini
• 2 1/2 tbsp red wine vinegar
• 1 clove garlic, minced
• 3 tsp ground cumin
• 1/4 cup pomegranate seeds
• 1 handful fresh mint leaves, roughly chopped
• 1 handful fresh coriander, freshly chopped
• 1 handful flat leaf parsley, freshly chopped
• 1/2 cup vegetable stock
• 1/2 bag mixed lettuce
• Extra virgin olive oil
• Salt
• pepper