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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.