Yours Magazine Australia — January 04, 2018

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P CTURES:JOHNPAULUR ZAR/LOU SEL STER/CHR SCHEN/BAUERSYNDICATION.COM.AU, GETTY IMAGES

1

Place lamb in a shallow dish. Drizzle oil over lamb

and sprinkle with garlic and cumin. Turn to coat.

Cover with plastic wrap and refrigerate for 10 minutes.

2

Pierce potatoes with a skewer. Place in a microwave-

safe bowl and microwave on high (100%) for 4

minutes, until tender. Cool. Cut in half lengthways.

3

Meanwhile, preheat a barbecue or chargrill pan

on medium-high. Cook capsicum, turning, for

8-10 minutes, until skin blackens. Transfer to a bowl.

Cover with plastic wrap. Cool. Peel off skins. Slice.

4

Spray pumpkin, potato and onion with cooking

oil. Cook pumpkin on grill for 3-4 minutes on

each side, until tender. Cook potato, cut-side down,

for 1-2 minutes. Cook onion for 1 minute each side.

5

Drain lamb from marinade. Discard marinade.

Cook on grill for 3-4 minutes each side for medium,

or until cooked to your liking. Transfer to a plate. Cover

with foil and rest for 5 minutes. Thickly slice.

6

Place salad greens, lamb, pumpkin, potato, capsicum

and onion on a serving platter. Whisk yoghurt and

juice in a bowl. Drizzle over salad. Sprinkle with paprika.

Garliclamb,potato&pumpkin

saladwithlemonyoghurt

aSERVES 4 • PREP 15 MINS (PLUS MARINATING)

• COOK 20 MINS


• 600g lamb eye of loin


• 1 tablespoon olive oil


• 1 garlic clove, crushed


• 1 tablespoon ground cumin


• 8 kipfler potatoes,
  scrubbed


• 450g piece pumpkin,
  cut into thin wedges
  
  
  • 1 red onion, cut
    into wedges
  
  
  • 100g salad leaves
  
  
  • ½ cup Greek-style
    yoghurt
  
  
  • ¼ cup lemon juice
  
  
  • ¼ teaspoon
    smoked paprika
  
  
  
  

1

Place peas in a heatproof bowl

and cover with boiling water.

Stand for 2-3 minutes, until bright

green. Drain, refresh in a bowl

of iced water until cold. Drain.

2

LEMON CHILLI DRESSING

In a food processor or blender,

pulse garlic, chilli, yolk, mustard,

zest, juice and salt until finely

chopped. Gradually add oil in

a thin stream, until combined.

Transfer to a jug. Stir in water.

3

Combine peas, rocket,

avocado and onion in a

shallow bowl. Sprinkle with

almonds. Serve with dressing.

Sugarsnappea&avocadosalad

aSERVES 4-6 • PREP 20 MINS • COOK 5 MINS

• 200g sugar snap peas, trimmed


• 2 bunches rocket, trimmed (see tip)


• 1 avocado, halved, sliced


• 2 green onions, chopped


• ¼ cup natural sliced almonds
  LEMON CHILLI DRESSING


• 1 garlic clove, halved


• 1 long red chilli, seeded, chopped
  
  
  • 1 egg yolk
  
  
  • 1 teaspoon Dijon mustard
  
  
  • 1 teaspoon finely grated
  
  
  • lemon zest
  
  
  • 1½ tablespoons lemon juice
  
  
  • ¼ teaspoon salt
  
  
  • ½ cup extra-virgin olive oil
  
  
  • 2 tablespoons boiling water
  
  
  
  

Use 100g of wild

rocket or mixed salad

greens in place of the

bunches of rocket,

if you prefer.

Top tip

If you prefer not

to use a yoghurt

dressing, simply whisk

the lemon juice with

some olive oil and

drizzle over

salad.

Top tip