Directions

1. Mix the Greek spices and season the lamb cutlets.

2. Place the capsicums directly on the grill and char all sides. Remove from the heat and rest to cool. When you can touch, peel the skin, open, remove the seeds and cut into 2cm wide ribbons

3. Slice the eggplant from top to bottom and across to achieve half circles approximately 2cm thick. Do the same with the zucchini but cut it on the angle to make oblong half circles. Lightly drizzle the eggplant and zucchini with olive oil and season with salt, pepper and mixed herbs. Grill on medium to high heat on a char grill or in a hot pan.

4. Lightly char the peeled capsicum ribbons and add to the eggplant and zucchini.

5. Lightly dress the grilled vegetables with Gold Gourmet Basil Pesto4 Tbsp and arrange on a long serving platter.

6. Place the cutlets on the char grill and cook until medium (65°internal). Turn the cutlet 90° before flipping to get nice bar marks on the meat.

7. While the cutlets are cooking crumble ½ the fetta over the grilled vegetables. Not to small. You want nice 2 – 3 cm pieces throughout the dish.

8. When cooked. Lay the cutlets atop the vegetables. Drizzle with the balsamic glaze, crumble the rest of the fetta over the platter. Garnish with lashings of Gold Gourmet Basil Pesto and sprigs of fresh basil.