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R7
Fresh vegetable salad with
pepita dressing
2 carrots, cut into thin strips
1 parsnip, cut into thin strips
125g green beans, sliced
1 cooked beetroot, cut into thin strips
1 red apple, chopped
2 teaspoons lemon juice
1 tablespoon chopped coriander
PEPITA DRESSING
100g pepita (pumpkin seeds) seeds, toasted
1 tablespoon lemon juice
2 tablespoon balsamic vinegar
1 clove garlic, peeled and chopped
1 tablespoon dijonnaise mustard
1. Combine carrots, parsnip, beans, beetroot, apple,
lemon juice and coriander.
2. Toss well then arrange in a serving bowl.
Chill until required.
3. To make dressing, place pepita seeds, lemon juice,
vinegar, garlic and mustard into blender jug, using
speed 2, blend until crushed.
Transfer to a bowl and serve with vegetable salad.
Rosemary parmesan
crusted lamb steaks
4 slices white bread, crusts removed and dried
1
⁄
4
cup grated fresh Parmesan cheese
2 teaspoons fresh rosemary leaves
4 lamb leg steaks
Plain flour
1 egg, lightly beaten
2 tablespoons oil
60g butter
1 tablespoon lemon juice
2 tablespoons drained capers
1. Break bread slices into pieces, place into blender
jug in small amounts, with Parmesan cheese and
rosemary leaves.
2. Pulse until fine breadcrumbs form. Transfer crumb
mixture mixture to a large plate.
3. Toss meat in flour, shake away excess, dip into
egg and coat with breadcrumb mixture.
4. Heat oil in a frypan, add meat, cook over medium
heat until golden brown.
5. Remove from pan and drain on absorbent
kitchen paper.
6. Set aside and keep warm. Wipe pan clean, heat
butter, stir in lemon juice and capers. Cook until
heated through.
Serve lamb steaks with lemon sauce.
Salads and mains
Lamb and tabouleh pita pockets
500g minced lamb
2 eggs, lightly beaten
1 cup stale breadcrumbs
1 onion, finely chopped
2 tablespoons chopped fresh mint
1
⁄
2
teaspoon ground cinnamon
1
⁄
2
teaspoon ground coriander
1
⁄
2
teaspoon ground cumin
1 small red chilli, finely chopped
2 teaspoons tumeric
1
⁄
2
teaspoon garam masala
6 pita pockets
1
⁄
2
cup plain yoghurt
TABOULEH SALSA
2
⁄
3
cup burghul
2 cups chopped parsley
2 tablespoons chopped fresh mint
1 tomato, seeded, chopped
1 yellow capsicum, seeded, chopped
1
⁄
4
cup oil
2 tablespoons lemon juice
2 cloves garlic, peeled, chopped
1. Place lamb mince, eggs, breadcrumbs, onion,
mint, cinnamon, coriander, cumin, tumeric chilli
and garam masala in a bowl.
2. Mix well to combine, form into small sausage
shapes. Grill or barbecue until cooked through.
3. To make tabouleh, place burghul in a bowl, cover
with hot water, stand for 30 minutes.
4. Drain and squeeze dry. Place burghul, parsley,
mint, tomato, capsicum, oil, lemon juice and
garlic into blender jug, pulse until ingredients are
finely chopped.
5. Transfer mixture to a bowl, cover and refrigerate
until required.
6. Open pita pockets, using the point of a sharp
knife. Place a spoonful of tabouleh salsa into
each pocket, top with lamb sausage then drizzle
with yoghurt.
Serve immediately.
R6
BR6859 BBL200 Book.qxp 27/5/05 12:20 PM Page R6