Lamb fillet with ratatouille and cous-cous*

Porridge with berries

Ingredients:

  • 1 large or 2 small zucchinis
  • 1 small eggplant
  • 400g ripe egg tomatoes
  • 1 medium red capsicum
  • 1 medium yellow capsicum
  • 1 red onion, peeled
  • 2 cloves garlic
  • Fresh basil leaves
  • 2 tbsp olive oil
  • Salt and pepper
  • 400g lamb fillet or lamb cutlets (trimmed)
  • 1 cup cous-cous, cooked

Recipe (save half for leftovers tomorrow!)

Preheat the oven to 200°C. Chop all vegetables coarsely into small pieces and combine with finely chopped garlic. Drizzle with olive oil and mix until all vegetables are coated. Spread over two shallow baking dishes, place in the oven and cook for 40-50 minutes or until the vegetables are tender, stirring halfway through. Season with salt and pepper to taste. Meanwhile, cook cous-cous according to package instructions. While the ratatouille and couscous are cooking, heat a grill, frying pan or BBQ and cook the lamb fillet to your liking. Serve the ratatouille topped with sliced lamb fillet and basil leaves along with cooked cous-cous. Save half lamb + ratatouille for tomorrow and enjoy half now.