LUXE / HEALTH salad series…

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Another day, another salad!  I promise you though, this one will hit the spot and solve any of those mid-week dinner dilemmas too…

x A

 

LUXE / HEALTH Lamb with Pumpkin and Goats Cheese Salad

Ingredients:

1 lamb backstrap
1/4 Kent pumpkin, sliced into wedges
Handful rocket
1/2 red onion, sliced
1 small Lebanese cucumber, shaved into ribbons (just use your vegetable peeler)
1 tin chickpeas, drained and rinsed
Small handful pine nuts, toasted
Goats cheese
Olive oil
Balsamic reduction
Ground cumin
Sea salt and black pepper

Method:

  • Preheat your oven to 180 then prep your pumpkin by slicing into thin wedges.  Pop on a baking paper lined tray then drizzle with olive oil and season generously with salt and pepper.  Once your oven is hot, roast the pumpkin for 35-45 minutes until cooked through and tender.
  • Drain and rinse your tinned chickpeas, then place them into a salad bowl with a large handful of rocket, the sliced onion and cucumber ribbons.  Toss with a little olive oil and set aside.
  • To prep your lamb, bring it to room temperature then generously rub ground cumin, sea salt and pepper into the meat.
  • Heat a frying pan or grill plate and once it’s piping hot, cook the lamb for two and a half minutes each side before setting aside to rest.  This will give you nice pink, rare lamb.
  • Once the pumpkin is cooked through, drizzle a little balsamic reduction over the pumpkin wedges – then you’re ready to plate up!
  • Place a couple of pieces of pumpkin in each plate, then heap a generous serve of the rocket salad on top.  Slice the rested lamb and place on top of your salad before sprinkling with pine nuts and a generous (read: very generous!) helping of goats cheese.  Dinner sorted!

 

 

LUXE / HEALTH Lamb Rissoles…

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In our household, lamb is a staple – and by staple, I mean it’s virtually a food group all of its’ own – so as it’s Australia Day, I thought I better share one of my favourite lamb recipes with you all.  These rissoles are super simple to make, super healthy and packed full of flavour so let me know what you think!

x A

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LUXE / HEALTH Lamb Rissoles
(Serves 2-3)

Ingredients:

500g good quality lamb mince
1/4 red onion, diced finely
2 tsp. dried mint
2 tsp. dried oregano
Zest of 1 lemon
1 egg
Sea salt and pepper
Hummus (I either make my own or Macro Organic from Woolies is delish!)

For the Greek salad:

1/3 cucumber, diced
10-12 cherry or grape tomatoes, halved
1/2 red onion, diced finely
Olive oil
Feta

For the tzatziki:

1/4 cucumber, grated finely
Sea salt
4 tbsp. good quality Greek yoghurt
1/2 tsp. dried mint
1 tsp. red wine vinegar
1 clove garlic, crushed

Method:

  • To prepare the tzatziki, grate the cucumber finely and place in a bowl with a generous crack of sea salt and set aside for 5 minutes.
  • Meanwhile, combine all the salad ingredients in a large bowl, add a good glug of olive oil and a generous sprinkling of feta and mix well with your hands.  Then, set aside.
  • For the rissoles, combine the lamb, onion, herbs, lemon zest and salt and pepper with one egg in a large bowl.  Use your hands to combine well and then roll into small balls.  You should be able to get 8-10 rissoles out of 500g.
  • Place the rissoles in the fridge for 5-10 minutes to firm up while you return to the tzatziki.
  • The salt will have released all the water from the cucumber so squeeze all the liquid out of the cucumber and place it into a new bowl.  Add the greek yoghurt, garlic, mint and vinegar and stir well.  Taste and season – you might find you want a little more mint or need another dash of vinegar.  Then, pop in the fridge while you cook the rissoles.
  • In a frypan, heat a little olive oil and cook the rissoles, in batches, for 4-5 minutes each side or until cooked through.
  • To serve, smear a tablespoon (or two!) of hummus onto a plate and top with 3-4 rissoles and a small handful of the Greek salad.  Drizzle with tzatziki and devour immediately!