Make your own day with a delicious and nutritious Mediterranean lunch to look forward to.
Serves: 2
INGREDIENTS
1 cup raw quinoa
1-2 tablespoons olive oil
12 green beans
1 zucchini, sliced
1 teaspoon ground cumin
1 lamb loin
1 cup cherry tomatoes, halved
1 cup brown lentils, drained
100 grams feta, crumbled
¼ cup roast almonds, roughly chopped
1 cup black olives, unpitted
Garlicky mayo
½ cup natural yoghurt
2 tablespoons mayo
1 small clove garlic, crushed
METHOD
Cook the quinoa according to packet instructions. Set aside to cool.
Heat the oil in a large frying pan. Add the beans and cook for 3 minutes over high heat. Add the zucchini and cook for 2 more minutes. Remove the vegetables and set aside. Sprinkle the cumin over the lamb and fry for 2 minutes each side, then rest before slicing. Toss together the quinoa, beans, zucchini, tomatoes, lentils, feta, almonds and quarter of the olives.
Garlicky mayo: Mix the ingredients together in a small bowl.
To serve: Dollop the garlicky mayo onto the salad then top with the sliced lamb. Serve extra olives on the side.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.