Instructions: 1. Dice the aubergine and courgettes. Pan fry the aubergine in hot olive oil for 1 minute and add the courgettes.

2. Season with salt and pepper.

3. Blanch the beans in boiling salted water for 3 minutes.

4. Blanch the tomatoes in boiling water for 10 seconds and refresh. Peel off the skins, and de-seed, finely chop.

5. Mix all the vegetables together in a dish.

6. Preheat the oven to Gas Mark 8.

7. Sear the lamb in the remaining olive oil and roast in the oven for approximately 5 minutes. Allow to rest for 3 minutes.

8. Pour into a bowl and cooking juices from the lamb and add the vinegar, oil and seasoning. Whisk together.

9. Slice the lamb thinly and season.

10. Dress the vegetables and salad leaves and place in the middle of a plate.

11. Place the lamb around the salad and serve.

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