Weekly Recipe of Eat Smart Nutrition Consultants

EAT SMART NUTRITION CONSULTANTS

RECIPES FROM HOLLY, KERRY, LAUREN, PETA, JOE & PEITA NOVEMBER 2009

Impress your guests at the next BBQ with this:
MEDITERRANEAN CHARGRILLED LAMB SALAD (serves 2-3)

Tip: You can also cook on the BBQ!
600 grams Trim lamb fillets
1/3 cup pine nuts
1 teaspoons olive oil
salt and ground black pepper to taste
2 medium zucchini, cut lengthways into quarters
1 large red capsicum, quartered, deseeded, cut into thin strips
1 bag rocket and spinach leaves
50 grams parmesan shavings
Crusty bread to serve – optional

DRESSING:
¼ cup olive oil
½ cup fresh basil leaves
1 tablespoon balsamic vinegar
2 teaspoon honey
1 garlic clove
Salt and black pepper, to taste
  1. Heat a small frying pan over medium heat.  Add the pine nuts and cook, shaking the pan occasionally, for 3-5 minutes or until golden.  Transfer to a small plate and set aside.
  2. To make dressing, place the oil, basil, vinegar, honey, garlic, salt and pepper in the bowl of a food processor.  Process until well combined.  Transfer to a small bowl and set aside.
  3. Brush a char-grill with a little of the oil and preheat on high.  Season the lamb fillets with salt and pepper, and brush lightly with the remaining oil. Place the lamb on preheated char-grill and cook for 4 minutes each side for medium or until cooked to your liking.  Transfer to a plate, loosely cover with foil and set aside to rest.
  4. Place ½ the zucchini and ½ the capsicum on preheated char-grill and cook for 2-3 minutes each side or until the vegetables are slightly charred.  Transfer to a large bowl and cover with foil to keep warm.  Repeat wit remaining vegetables.
  5. Thinly slice lamb fillets across the grain and add to the char-grilled vegetables.  Add the pine nuts, rocket, parmesan and dressing, and toss well to combine. 
  6. Serve immediately with the crusty bread.

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