- 200g/7oz lamb fillet
- dash olive oil
- salt and freshly ground black pepper
- large handful fresh rocket leaves
- 55g/2oz feta cheese, crumbled
- 2 tbsp sesame seeds, toasted in a hot pan
- 2 garlic cloves
- 3-4 tbsp olive oil
- salt and freshly ground black pepper
- 2 fresh vine tomatoes, halved
- dash olive oil
- salt and freshly ground black pepper
- 1 tsp fresh thyme leaves
- ½ sweet potato, peeled, finely chopped
- 2 tbsp Greek-style yoghurt
- 1 tbsp chopped fresh coriander
- salt and freshly ground black pepper
- Preheat the oven to 180C/360F/ Gas 4.
- For the chargrilled lamb, rub the lamb with olive oil and season well with salt and freshly ground black pepper. Place onto the hot griddle pan to chargrill for 2-3 minutes on both sides, or until cooked to your liking. Remove from the heat and leave to rest in a warm place for five minutes and then slice.
- For the rocket pesto, place the rocket, feta, olive oil, sesame seeds, garlic, salt and freshly ground black pepper into a food processor and blend until smooth.
- For the roasted tomatoes, place the halved tomatoes onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. Sprinkle with the thyme leaves and place into the oven to roast for 10-12 minutes.
- For the crushed sweet potatoes, place the sweet potato cubes into a small pan of boiling salted water and boil for five minutes, or until tender. Drain and allow to steam dry.
- Add the yoghurt and coriander and roughly crush the potatoes with a fork. Season, to taste, with salt and freshly ground black pepper.
- To serve, spoon the crushed sweet potato onto a serving plate and top with the lamb slices. Place the roasted tomatoes alongside and drizzle over the rocket pesto.