Method

Pre-heat oven to 180 degrees celsius.

Rub 1 teaspoon of salt onto the flesh of eggplant halves. Set aside for 10 minutes.

For the spiced salt, heat a small frying pan over low heat, then add cumin, coriander and mustard seeds. Toast for 2-3 minutes until fragrant. Set aside to cool. Place spice mix into a mortar and pestle and pound until ground. Add 1 teaspoon of sea salt flakes, garam marsala, and turmeric. Coat lamb with the spiced salt and leave at room temperature for 30 minutes to marinate.

Rinse eggplant, pat dry and place on a lined baking tray. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Bake for 30 minutes or until flesh has softened.

For the frittata, line a 30cm x 20cm x 5cm baking dish with baking paper. Heat oil in a large frying pan over medium heat and cook the leek for 3-4 minutes or until soft. Add peas and asparagus and cook for a further 3-4 minutes. Season to taste. Whisk eggs in a large bowl. Add ricotta, whisking to combine. Season with salt and pepper. Stir through basil and cooked vegetables. Pour the mixture into the dish. Top with parmesan cheese and bake for 30 minutes or until cooked through.

For the vine tomato salad, place vinegar and sugar in a small saucepan over low heat. Cook for 4-6 minutes or until thickened. Combine half the balsamic reduction with the mustard, lemon juice, and season with salt and pepper.

For the herb salsa, combine ingredients in a bowl and set aside.

Pour the vegetable oil into a saucepan and heat to 180°C. Cook the beetroot ribbons, in batches, for 1-2 minutes or until crisp. Drain on paper towel.

Using a spoon, scrape out the flesh of the eggplant. Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute, then add the eggplant flesh and cook for 3-4 minutes or until smooth.

Heat the remaining tablespoon of olive oil in a large frying pan over high heat. Cook the lamb for about 3 minutes on each side, for medium-rare or until cooked to your liking. Remove from the heat and rest for 5 minutes. Slice into 5mm pieces.

To serve, arrange salad ingredients on a long rectangular plate and spoon over dressing. Drizzle remaining balsamic reduction around the salad. Place sliced frittata wedge alongside. Spoon eggplant onto plate. Top with lamb, salsa, beetroot chips and lemon wedges.