BBQ Lamb Steaks, Aubergine, Peppers, Tomatoes and Feta Cheese

Lets hope this summer we can all BBQ more, it seems so long since charcoal was alight. Anyway I'd recommend this fab dish; lamb, aubergine, peppers, tomatoes and Feta cheese, which works so well here, lifting flavours. The plate is finished with a dressing of garlic and olive oil. Believe me this is a taste of Italy, in your back garden.

So marinate your lamb steaks with olive oil mixed with garlic, chilli flakes, chopped Rosemary, salt and pepper for at least an hour, leave it out so it comes to room temp.

Make a dressing with olive oil and garlic and salt and pepper.

Aubergines take on a smoky deliciousness when cooked over charcoal about thirty/forty mins - depending on your heat. The lamb steaks take about ten mins per side, when you think they are cooked to your liking wrap the steaks in tin foil and allow to rest for five mins.

The lesson, get the BBQ out.