Serves 4

• 8 thick-cut lamb loin chops
• olive oil for brushing
• 2 tbsp dukkah
• sea salt and black pepper

For The Salad

• 1 eggplant, sliced
• extra virgin olive oil for brushing and drizzling
• 1 x 400g tin chickpeas, drained and rinsed
• 150g feta cheese, crumbled
• 10g parsley, chopped
• 1 marinated red pepper, chopped
• ½ red onion, sliced
• 1 tbsp red wine vinegar
• 4 pitas, toasted
• yoghurt, to serve

1 Place the chops on a board; allow to come to room temperature. Brush with olive oil and rub with dukkah.
2 Heat a griddle pan or turn on the oven grill and cook the chops for 2 to 3 min; remove, season and set aside.
3 Brush the eggplant slices with olive oil and season; place on the griddle pan or under the oven grill and cook until soft. Remove and set aside.
4 Place the chickpeas, feta, parsley, red pepper and onion in a bowl; add the eggplant, drizzle with olive oil and vinegar and toss to combine. Season.
5 To Serve Serve pitas topped with chops, with eggplant salad and yoghurt on the side.

Text and image: Fairlady