Ingredients

• 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

Directions

• 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.