BBQ Lamb With Zucchini And Eggplant Salad Recipe

Ingredients For BBQ Lamb With Zucchini And Eggplant Salad Recipe

• 1 kilogram Coles australian lamb butterflied leg with rosemary & garlic
• 1 teaspoon Fennel seeds
• 1 Large eggplant, cut into 1cm-thick slices
• 2 Zucchini, thinly sliced lengthways
• 1 tablespoon Olive oil
• 1 Red onion, cut into thin wedges
• 400 gram Can chickpeas, rinsed, drained
• 60 gram Pkt coles australian baby rocket
• 1 cup Flat-leaf parsley leaves
• 1 cup Mint leaves
• 100 gram Marinated fetta, crumbled
• 2 teaspoon Ground Cumin
• 2 teaspoon Ground coriander
• 1 teaspoon Caraway seeds
• 0.5 teaspoon Ground cinnamon
• 330 gram Jar roasted peppers, drained, coarsely chopped
• 1 Red chilli, seeded, chopped
• 1 Garlic Clove, Crushed
• 0.33000000000000007 cup Olive oil
• 200 gram Greek-style yoghurt