Ingredients

6	roma tomatoes
	black pepper
4 tsp	paprika
2	garlic cloves
2 tsp	cumin
2 tsp	garam marsala
2 tbsp	olive oil
700 g	lamb backstrap or fillet
1	spanish onion
2	lebanese cucumbers
150 g	rocket
2 tbsp	olive oil
2 tbsp	balsamic vinegar
4 tbsp	lemon juice
	black pepper

Equipment

• oven
• grill pan or bbq

Method

1. preheat oven to 180C
2. slice tomatoes lengthways and put cut side up on baking paper lined trays
3. grind generous amount of pepper over
4. bake 20 minutes then remove from oven and set aside
5. combine paprika, cumin, garam masala and oil
6. crush garlic and add to spices
7. tip marinade over lamb and leave to soak while tomato is cooking
8. core cucumber and chop roughly, finely slice onion and combine in a bowl with rocket
9. combine olive oil, balsamic vinegar, lemon juice and pepper
10. tip over rocket and stir through
11. cook lamb approximately 2 minutes each side on very high heat
12. remove and cover with foil and rest for 5 minutes
13. slice lamb into strips against the grain
14. serve salad onto 4 plates
15. top with lamb and decorate with tomatoes
16. serve immediately

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