Roasted garlic, lamb and tomato salad
Photo by Babiche Martens
- Preheat oven to 200C. Slice the head of garlic in half horizontally, sprinkle with salt, drizzle with olive oil then wrap in tinfoil.
- Bring a saucepan of salted water to a boil. Add the rice and cook until tender, drain and rinse under cold running water until cold then set aside.
- Heat a frying pan or grill. When hot, sear the seasoned lamb on all sides then transfer to the oven to cook for a further 10 minutes. Remove and rest for 15 minutes then slice.
- Core and dice the tomato. Core and finely slice the red capsicum. Remove the garlic from the tinfoil. Combine the ingredients with a little yoghurt, some salad greens and parsley.