If you're doing lamb, the aubergine/tomato/mozzarella salad I do might work for this:
slice 2 aubergine into thick rounds and brush both sides with oil, sprinkle with salt. Chargirll these (you can do it on the BBQ if you like) so that you get a nice griddled look, until they are nice and soft. Set aside to cool slightly. Once cooled a bit, cut into bite sized chunks.
Toast a large handful of pinenuts and set aside to cool.
Meanwhile, prep the dressing. I usually use a wide platter as I want the aubergine to sort of marinate. I add good quality olive oil and then a good quality sherry or red wine vinegar. - probably 3 parts olive oil to one part vinegar but I have to admit, I do it by sight/taste.
One finely chopped garlic clove, one finely chopped red chilli (or to taste - or use chilli flakes), a small bunch of chopped fresh mint and some salt. stir all together then add the aubergine and mix it up to start soaking.
While that's happening, cut tomatoes into similar sizzed pieces. I lke to use a packet of mixed colour small tomatoes as I think the mix looks really good but any good tomatoes will work. Add the tomatoes and stir through with the aubergine.
Cut up your mozarella into bite sized chunks and again, add to the aubergine and tomatoes and stir through. For two aubergines and one punnet of tomatoes, I'd use two mozzarella balls.
Taste and season as needed.
Top with the toasted pine nuts and a few small mint leaves.
I think if you wanted to make this more substainial, you could stir all of this into a bowl of quinoa but I don't usually do that.