This is a great mid-week supper, minimum of ingredients, quick to make and very tasty!

Lamb Cutlets with Halloumi Salad

Ingredients  Serves 4
8 baby aubergines, halved
Olive oil for brushing
200g Halloumi, sliced
12 x 70g lamb cutlets, trimmed
1 x mini cucumber, sliced
300g tomatoes
Flat-leaf parsley
Balsamic glaze

How to prepare
Pre-heat a char-grill pan over medium-high heat. Brush the aubergine with oil and cook for 4-5 minutes. Brush the halloumi with oil and cook for 1 minute each side.
Brush the lamb with oil and cook for 2-3 minutes each side for medium-rare or until cooled to your liking. Add the tomatoes just before end to soften them up a little.
Serve the lamb, aubergine and halloumi with the cucumber, tomatoes and parsley and drizzle with the balsamic glaze.
No need for potatoes to accompany this dish.