Yum, yum. I don’t usually like leftover roast lamb but I have definitely found a winner. Hubby and I threw this together so measurements aren’t precise however I need to remember this easy dinner for future roast lambs!
. 1 1/2 cup chopped roast lamb
. 200 g grated haloumi
. 1 cup frozen peas
. 1/2 cup grated pumpkin
. 3 shallots chopped finely
. 1/4 cup mint leaves finely chopped
. 4 eggs, beaten
. 1/4 cup tapioca starch (or more to bind)
. Oil for frying
Simply mix all ingredients and fry in lightly oiled pan until golden brown.
P.s. These were great for brekkie with bacon and egg and tomato relish.
I love having our new barbie – summer days with some grilled meats and a light salad – it’s perfect paleo combination. Easy, healthy and delightful.
Whilst hubby was cooking some delicious lamb cutlets I whipped up a little salad of zucchini, cucumber, feta and herbs from our garden.
INGREDIENTS (more than enough for 2 people)
. 1 large zucchini
. 1/2 small cucumber
. feta, crumbled
. pine nuts, toasted
. 1 tbsp mint, shredded
. 1 tbsn parsley, chopped
. 2 tbsn olive oil
. 1 tbsn lemon juice
. sea salt
1. Mix together oil, lemon juice, a large pinch of salt and herbs in a jar. Add in a spoonful of the vinegar the capers have come from if you prefer a tangier dressing – yum 🙂 Shake well and set aside.
2. Using a vegetable peeler, finely peel long ribbons of zucchini into a bowl. Slice the cucumber very finely into rounds and add to mix. Toss over feta, pine nuts and capers, as much or as little as you like and then dress with the prepared salad dressing.
3. Serve immediately with your choice of grilled meat.
This was a very simple salad that added a little ‘gourmet’ factor to our dinner. It went very well with perfectly grilled lamb chops. I just wish I had made more! Yum!!!!
I’ve just realised that I have been writing this blog for six months now. I am firstly utterly astounded by how time is rushing by me, I can’t quite believe it’s been that long. Secondly, I am rather amazed that I have kept at this little pursuit for so long! Writing this blog has been a great motivator for me as well as a place to record and write down all my little cooking ideas. I often refer back to particular recipes I use over and over again, particularly my MEATZA recipe, yum yum!!
Anyhow, the other day I made zucchini chips that were a great success after buying a whole bucket of zucchini for $1.99. I still had loads left and whipped up this great little soup for lunch. The best part was harvesting the mint I have somehow managed to not yet kill in my little herb garden. I was feeling pretty pleased with my self 🙂
. 1 kg zucchini, chopped
. 1 large onion, finely diced
. 700 ml good quality chicken stock
. 1 tspn garlic powder
. 1 tspn ghee (or cooking fat of choice)
. salt and pepper to taste
. chopped mint to garnish
. natural yogurt, optional (omit for full paleo version)
1. Melt ghee in fry pan and sauté onions until translucent
2. Add zucchini, sprinkle over garlic powder and stir to combine
3. Pour over stock and bring to boil
4. Once boiling simmer 7 mins or until zucchinis are just tender
5. Allow soup to cool before blitzing in food processor
6. Return to pan to heat and then serve with chopped mint and a dollop of natural yogurt, if desired
This soup made a thoroughly enjoyable lunch. Bon appetite!