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.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.