Women's Weekly Food

MIDDLE EASTERNCARROT SALADWITH LAMB SKEWERSPREP + COOK TIME 3 5 MINUTES(+ REFRIGERATION) SERVES 4You’ll need8 metal or bambooskewers (see tips on page 74).¼ cup(75g) tandoori paste½ cup (140g) greek−stylenatural yoghurt800g boneless lamb leg,cut into 3cm cubes¼ cup (20g) shredded coconut1½ tablespoons olive oil1 medium red onion (170g),chopped finely½ teaspoon ground cumin2 large carrots (360g),cut into ribbons2 tablespoons currants½ cup loosely packed fresh mintleaves, shredded coarsely1 tablespoon lemon juice1 teaspoon honey1 medium lemon (140g),cut into wedges⅓ cup (95g) greek−stylenatural yoghurt, extra1 Combine tandoori paste andyoghurt in a small bowl. Threadlamb three−quarters of the way ontoskewers. Place skewers in a shallowdish coat in tandoori mixture.Cover and refrigerate for 1 hour.2 Meanwhile, heat a mediumfrying pan over medium−high heat.Cook coconut, stirring, for 1 minuteor until lightly golden. Removefrom pan.3 Heat 1 teaspoon of the oil insame pan over medium−high heat.Cook onion, stirring, for 3 minutesor until soft. Cook cumin, stirring,for 1 minute or until fragrant.Transfer the mixture to a largebowl. Add the carrot, currantsand mint. Mix well.4 Whisk remaining oil, juiceand honey in a small jug untilwell combined. Season to taste.Drizzle dressingover carrot salad,tossing to coat.5 Cook skewers on a heatedoiled grill plate (or grill orbarbecue) over medium−highheat for 3 minutes each sideor until just cooked through.6 Toss coconut through salad.Serve skewers with salad, lemonwedges and extra yoghurt.``````RAINBOW STEAKPLATTER WITHMISO DRESSINGPREP + COOK TIME 45 MINUTES SERVES 4``````¼ cup (50g) tri−coloured quinoa,rinsed¾ cup (180ml) water2 teaspoons extra virgin olive oil2 x 250g rib−eye beef steaks340g asparagus, ends trimmed50g mixed salad leaves1 medium beetroot (175g), peeled,cut into matchsticks2 cups (160g) shredded red cabbage1 large carrot (180g), cut intomatchsticks1 medium avocado (250g), sliced2 tablespoons roasted cashews``````MISO DRESSING¼ cup (60g) white (shiro) miso2 tablespoons almond butter(see cook’s notes)¼ cup (60ml) extra virgin olive oil1½ tablespoons water1½ tablespoons mirin½ teaspoon sesame oil``````1 Place quinoa in a small saucepanwith the water. Bring to the boil.Reduce heat to low, then simmer,covered, for 10 minutes. Removepan from heat. Stand, covered,for a further 5 minutes.2 Make misodressing.3 Heat a grill plate (or barbecue)over high heat. Rub oil into steaks.Cook for 3 minutes each side formedium−rare or until cooked to yourliking. Transfer to a plate. Season.Rest, covered loosely, for 5 minutes.4 Meanwhile, pour boiling waterover asparagus in a mediumheatproof bowl, then stand for1 minute. Drain. Refresh undercold running water. Drain well.5 Place salad leaves on a largeplatter or board. Arrange quinoa,asparagus,beetroot, cabbage,carrot and avocado over saladleaves. Thinly slice steak. Add toplatter. Drizzle with dressing andsprinkle with cashews.``````MISO DRESSINGStir all of the ingredients ina medium jug until smooth.Weekday What’s For Dinner?COOK’SNOTESRAINBOW STEAKPLATTER WITHMISO DRESSINGAlmond butter can be foundin the heath food section ofmost supermarkets.