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 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!