1.Combine kumara and 1 tablespoon of the oil in a medium bowl. Cook kumara on a heated, oiled barbecue grill plate until browned lightly and cooked through.
2.Combine another tablespoon of the oil with vinegar and garlic in a small bowl; brush over lamb. Cook lamb on a heated, oiled barbecue grill plate, 3 minutes each side or until browned lightly and cooked as desired.
3.Place kumara in a large bowl with eggplant, capsicum, artichokes and parsley; toss gently to combine. Drizzle with combined juice and remaining oil.
4.Serve lamb with vegetable salad.
This recipe is best made close to servingNote