Mixed Meat And Vegetable Platter - cooking recipe

Ingredients

12 None tomatoes
1 None green pepper, seeded and diced
1 small onion, finely chopped
1 tbsp chopped mint
1/2 cup olive oil
1/2 cup mayonnaise
1/3 cup plain yogurt
1 tbsp lemon juice
4 cloves garlic, crushed
2 tbsp lime juice
1/4 cup vegetable oil
6 None tuna steaks
1 tbsp chopped rosemary
6 None lamb chops
1/2 cup grated Swiss or Cheddar cheese
3 None pita breads, halved
1 small cucumber, sliced
6 oz feta cheese, sliced
None None Lime wedges and rosemary sprigs, to garnish

Preparation

Dice 4 of the tomatoes and mix in a medium bowl with the pepper, onion and mint. Stir in 1/4 cup of the olive oil and season with salt and freshly ground black pepper. Mix the mayonnaise, yogurt and lemon juice in a small bowl. Cover and refrigerate both bowls until ready to serve.
Mix 1/2 the garlic with the lime juice and vegetable oil and pour over the tuna steaks. Mix the remaining garlic with the rosemary and the remaining 1/4 cup olive oil and pour over the lamb chops. Heat a large cast iron skillet or grill pan on high heat. Cook for the tuna steaks for 5-6 mins on each side. Cook the lamb chops for 8-10 mins on each side. Keep warm.
Score deep crosses across the tops of 6 of the remaining tomatoes and sprinkle with the grated cheese. Broil for about 10 mins until softened. Slice the remaining 2 tomatoes. Lightly toast the pita breads. Split open and fill with the cucumber, sliced tomatoes and feta cheese. Season to taste and skewer with toothpicks. Broil the filled pitas for 2-3 mins to heat through.
Place everything on a warmed platter. Garnish the tuna steaks with lime wedges and the lamb steaks with rosemary sprigs. Serve with the chopped tomato mixture and lemon mayonnaise.