Name: Crunchy broccoli salad with creamy tahini dressing
Prep time: 20 min
Cook time: PTM
Total time: 20 min
Yield: 6 servings
Cuisine: Side Servings
Ingredients: Tenderstem broccoli, rinsed, trimmed and blanched 200g,celery sticks, shaved 2,Mediterranean cucumber, peeled and thinly sliced 1,radishes, thinly sliced 100g,red apples, thinly sliced 2,grapes, washed and halved 1cup,dried cranberries, roughly chopped 20g, flaked almonds, toasted 50g,For the tahini dressing: ,tahini paste 2T,water 1T,olive oil 1/3 cup,lemon juice 1T,plain yoghurt 1/2 cup,maple syrup or honey 2t,sea salt flakes 1t

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Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ standing time (or overnight)

Cooking Time 10 minutes

Ingredients

500 g free-range leg of lamb, cubed
1 large seedless lemon
Rosmarino pasta, cooked, for serving
Chopped dill, for serving
Olive oil, for serving
Steamed greens, for serving

For the marinade, mix:

½ cup plain yoghurt
1 t ground cumin
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste

Method

1. Mix the lamb with the marinade. Allow to stand at room temperature for half an hour (or overnight in the fridge). At the same time, soak 6 thin wooden or bamboo skewers in water.

2. Pour boiling water over the lemon, then quarter and slice. Thread the lamb and lemon onto the skewers, then slide under a hot grill and cook for 4 to 5 minutes on each side until nicely browned but still rare.

3. Mix the cooked pasta with a little olive oil and the chopped dill. Serve with the grilled lamb and steamed greens.

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