INGREDIENTS

INSTRUCTIONS

TUMBET OF MEDITERRANEAN VEGE
FOR THE POTATO
FOR THE PISTOU
For the vegetables: Dice the peppers, cover with vegetable oil in a thick
bottom pan, season with salt and pepper and white wine vinegar. Cook until
soft all over and gently heat. Drain off the oil when cooked. Blanche the
diced courgettes in boiling salted water, refresh in cold water and drain.
Fry the chopped shallots in olive oil, add the tomato and the basil, season
with salt and pepper and a little balsamic vinegar. Fry the aubergine in
olive oil until golden brown and completely soft. Season with salt, vinegar
and balsamic vinegar.
To cook the potato: Peel and slice the potato, it will need to be about 2-3
cm thick and roughly 8-10cm in diameter. Put the potato, butter, garlic and
rosemary in a small thick bottomed pan and just cover with water, season
lightly. Cook the potoato on a high heat until all the water has evapoated
and it has coloured on one side. Turn the potoato over and finish cooking
in a slow oven.
For the pistou: Finely dice the peppers, cover with oil and season with
salt and pepper, white wine vinegar and a little honey. It should taste
like a sweet ands sour sauce. Cook until just soft.
To assemble the dish: Warm the diced peppers,courgette and tomato mixture
along with a slice of aubergine, using a ring. Build the tombet, place the
aubergine on the bottom and then fill the rings with the pepper, courgette
and tomato.
At the same time seal the lamb and cook for about 5 minutes in the oven,
allow it to rest for a further 4-5 minutes.
Warm the pistou and fondant potato. Place the tombet at the top of the
plate and the fondant in the middle. Surrounded by pistou and the sauce.
Slice the lamb in half and place it on the fondant.
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