LAMB CUTLETS
WITH MINTY BROAD
BEAN MASH
PREP TIME: 15 MINS
(+ 1 HOUR MARINATING)
COOK TIME: 10 MINS
SERVES 4 (AS A LIGHT MEAL)
1 clove garlic, crushed
Juice of ½ a lemon
1 small red chilli, finely chopped
1 tsp olive oil
12 lamb cutlets, trimmed, meat
flattened out slightly
Broad bean mash
300g cooked, podded and skinned
broad beans (see Cook’s Tip)
2 Tbsp olive oil
Juice of ½ a lemon
Freshly ground black pepper
Small bunch mint leaves, chopped
1 Combine the garlic, lemon,
chilli and olive oil in a shallow dish.
Add the lamb cutlets and turn to
coat. Cover and put in the fridge
for 1 hour to marinate.
2 Meanwhile, to make broad bean
mash, place the beans in a food
processor with half the oil and the
lemon juice. Season with pepper.
Process until a chunky puree.
Transfer puree to a small saucepan.
3 Preheat a chargrill pan on
medium-high. Add the lamb
cutlets and cook for 2 minutes
each side for medium, or until
cooked to your liking. Transfer to a
Lamb cutlets with
minty broad bean mashplate. Cover with foil to keep warm.
4 Heat the puree over a low heat
or until warmed through. Stir in the
mint and the remaining olive oil.
5 Serve the lamb cutlets with
the broad bean mash.COOK’S TIP
To prepare the beans, remove raw
beans from pods. Cook beans in a
small saucepan of boiling water for
2 minutes. Drain and pop the beans
out of the thick leathery skin.ITALIAN-STYLE
SALAD WITH CRISP
PANCETTA
PREP TIME: 10 MINS
COOK TIME: 5 MINS
SERVES 4 (AS A LIGHT MEAL)6 thin slices pancetta
30g bocconcini, torn into chunks
6 tomatoes, chopped into large
pieces
200g drained artichokes in
vinegar
Large handful basil leavesDressing
1 eschalot, finely chopped
2 Tbsp extra virgin olive oil
2 Tbsp sherry vinegar1 Heat a large non-stick frying
pan over medium heat. Add the
pancetta and cook for 2-3 minutes
on each side or until crisp. Set
aside to cool.Italian-style salad with crisp pancetta Spinach, capsicum and bocconcini salad2 To make the dressing, whisk
all the ingredients in a small
bowl.
3 Arrange the bocconcini,
tomato and artichoke on a
serving plate. Tear the pancetta
into bite-sized pieces and scatter
over, followed by the basil leaves.
Drizzle with the dressing and serve.SPINACH,
CAPSICUM AND
BOCCONCINI SALAD
PREP TIME: 5 MINS
SERVES 2 (AS A LIGHT MEAL)100g baby spinach leaves or
mixed salad leaves
1 small Lebanese cucumber,
peeled into ribbons
100g semi-dried tomatoes in
oil from a jar (reserve 1 tsp
oil for drizzling)
1 yellow capsicum, cut
into thin strips
80g bocconcini, sliced
2 tsp pumpkin seeds
2 tsp balsamic vinegar1 Put the spinach leaves,
cucumber, tomatoes and
capsicum in a large bowl. Toss
to combine. Divide the salad
between two serving plates.
2 Divide the bocconcini
equally between the plates,
scatter with pumpkin seeds,
and drizzle with balsamic and the
oil from the tomatoes. Serve.diabetic living JULY/AUGUST 2019 57