Preparation Time 15 minutes

Cooking Time 15 minutes

Ingredients (serves 4)

  • 100g Coolibah Baby Spinach
  • 2 x 250g lamb backstraps, trimmed
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons rosemary, chopped
  • Olive oil cooking spray
  • 6 baby eggplant, trimmed, halved lengthways
  • 250g hommus dip, to serve
  • Toasted pita bread, to serve

Method

  1. Combine vinegar, oil & rosemary with a little salt & pepper, in a shallow ceramic dish
  2. Add Lamb and turn to coat
  3. Cover and refrigerate for 1 hour, or longer if time permits
  4. Preheat a barbeque plate to medium-high
  5. Remove lamb from marinade and barbeque for 5-6 minutes on each side for medium, or until cooked to your liking
  6. Transfer to plate and cover, to rest for 5 minutes, before slicing
  7. Spray eggplant with oil and barbeque for 1-2 minutes each side
  8. Arrange spinach leaves on a serving platter & top with lamb & eggplant
  9. Serve with hommus and pita bread

Download the recipe here

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Contact Us

Address:
191 Craig Road
Pearcedale
Victoria 3912
Australia

Tel: +61 3 5998 2217
Fax: +61 3 5998 1020

Website: www.coolibahherbs.com.au

Email: office@coolibah.com.au

Wholesale Market Outlets
Coolibah Herbs
Store 25 & 27
Melbourne Market
35 Produce Drive
Epping VIC 3011

Tel: +61 3 9687 2922
Fax: +61 3 9687 6199
Email: market@coolibah.com.au


Coolibah Salad
Stand 108 B Shed
Flemington Markets
Sydney  NSW 2129
Tel/Fax: +61 2 9763 1636
Email: coolibah101@bigpond.com

Retail Outlets
Although many of our wholesale customers supply the restaurant industry, our products can be found in

  • local markets, such as Victoria Market and Prahran Market in Melbourne
  • many local supermarkets across Australia
  • many large fresh produce stores and greengrocers 
  • some farmers markets

 If you like our products, ask your local produce supplier to source them for you.