Women’s Health UK – September 2019

LAMB

FATTOUSH

Fine, it’s basically

a deconstructed

kebab. But nothing

says continental

like grilled meat

and salad. While

the advice is to

eat red meat in

moderation, it’s

much richer in iron

than chicken and

fish, and a good

source of vitamin

B12 – important for

brain function

• SERVES 4 | CALS 402
  PROTEIN 28G | FAT 21G
  CARBS 23G


• 
  

INGREDIENTS

4 lamb leg steaks

(about 450g), chopped

into 3cm pieces • 1 tbsp

baharat or ras el hanout

spice mix • 4 tbsp olive

oil • salt and pepper •

1 cucumber • ½ small

red onion, finely sliced

• 6 tomatoes, cut
  into wedges • 200g
  radishes, quartered


• bunch of flat-leaf
  parsley, roughly
  chopped • bunch of
  mint, roughly chopped


• 2 pitta breads,
  toasted and roughly
  chopped • 1 small
  garlic clove, crushed


• juice of ½ lemon

METHOD

1 | First, bathe your

skewers. If you’re using

wooden ones, soak ’em

in water for a few mins

to stop them from

burning. Meanwhile, in

a bowl, mix the lamb

with the spice mix and

1 tbsp of oil and season.

Leave to marinate and

preheat the grill to

medium-high.

2 | Halve the cucumber

lengthways, then slice

it into half moons.

Put into a large bowl

or serving dish with

the onion, tomatoes,

radishes, herbs and

toasted pitta. For

the dressing, whisk

together the remaining

olive oil with the garlic,

lemon juice and some

salt and pepper.

Pour over the salad

and toss together.

3 | Thread the lamb

on to the skewers and

grill for 8-10 mins,

turning occasionally,

until cooked to your

liking and serve with

the salad.

ORZO PAELLA

Bear with orzo, it isn’t

trying to confuse you.

And there are benefits

to cooking with the

is-it-rice-or-pasta

ingredient – it’s higher

in protein than white

and brown rice and a

good source of iron, too

• SERVES 4 | CALS 539
  PROTEIN 23G | FAT 19G
  CARBS 64G


• 
  

INGREDIENTS

1 tbsp olive oil • 1 onion,

chopped • 290g jar of

roasted peppers, drained

and sliced • 150g cooking

chorizo, sliced • 2 garlic

cloves, crushed • 1 tbsp

sweet smoked paprika •

2 tbsp red pepper pesto

• 300g orzo • 250g broad
  beans, shelled, if you like


• large handful of flat-leaf
  parsley, finely chopped

METHOD

1 | Heat the oil in a pan with

a lid over a medium-high

heat. Add the onion, peppers

and chorizo and fry for 3-4

mins until golden. Then

add the garlic, paprika and

pesto, stirring for 1 min.

2 | Add the orzo to the pan

and cook for 1 min, stirring

constantly. Pour in 750ml

boiling water and bring to

the boil. Cover, reduce to a

simmer and cook until the

liquid is mostly absorbed

and the orzo is cooked.

3 | Remove the lid and stir

in the beans and parsley.

Increase the heat slightly

and allow it to caramelise

on the bottom of the pan.

Serve – but if you’re

cooking for friends, google

the correct pronunciation

of paella first, yeah?

36 | SEPTEMBER 2019 Women’s Health

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