1 round flatbread, cut
into 2cm cubes
3 pinches ground cumin
1 tsp sweet paprika
Pinch salt flakes
100ml extra virgin olive oil
2 small Lebanese
cucumbers
210g can pink salmon
250g punnet cherry
tomatoes, halved
Vz
red onion, sliced into
half-moons
Splash sherry vinegar
Tabasco, to taste
10 large pitted green
olives, thinly sliced
1 bunch flat-leaf parsley,
leaves picked and torn
Vz
bunch mint, leaves
picked and torn
Juice of
Vz
lemon
Freshly ground black
pepper, to season
1 Heat a large frying pan
over a high heat. Add flatbread,
cumin, sweet paprika, salt
and 1 Tbsp of the oil and
cook, tossing, for 2 minutes or
until bread is crispy. Remove
from heat and set aside.
2 Peel cucumbers, then
slice in half lengthways.
Remove seeds with a small
teaspoon, then slice thinly.
3 Drain salmon and remove
any small bones. Break up
into large chunks.
4 Combine cucumber,
salmon and remaining
ingredients in a large bowl,
then season with pepper.
5 Add bread mixture and
toss to combine. Transfer to a
platter and serve immediately.
Crown roast lamb
Preparation time: 20 mins
Cooking time: 45 mins
Serves 4-6
2 cloves garlic, halved
3 sprigs oregano,
chopped
Finely grated zest of
1 lemon
Salt flakes and freshly
ground black pepper,
2 Tbsp olive oil
2 x 9-cutlet racks of lamb
(about 1.6kg)
2 bunches rosemary
1 kg sweet potatoes
1 50g butter
500g frozen peas
3 baby cos lettuce hearts,
quartered
200m l boiling water
2 Tbsp caster sugar
Vz
bunch mint, leaves
picked and finely
chopped (optional)
Q Q Ask your butcher to
prepare the crown roast
for you. The racks need to
be jointed, trenched, have
skin removed, then stitched
together using butcher's twine
to form the crown shape.
1 Preheat oven to 230°C.
Using a mortar and pestle,
grind garlic, oregano, lemon
rind, 1 tsp salt and
Vz
tsp
pepper, gradually adding oil,
until a paste forms. Rub paste
over lamb, excluding bones.
2 Remove sprigs from
1 bunch rosemary. Stud each
cutlet in joint with a sprig.
Wrap only lamb bones and
sprigs in foil, then put lamb
in a large roasting pan. Put
sweet potatoes in a second
large roasting pan, then prick
all over with a fork.
3 Bake lamb and sweet
potatoes for 10 minutes.
Remove lamb from oven
and reduce temperature
to 180°C. Return lamb to
oven and bake for a further
30 minutes, or until lamb is
browned and potatoes are
tender. Remove both from
oven. Cover lamb loosely
with foil and set aside to
rest for 10 minutes.
4 Carefully peel potatoes,
then transfer to a blender.
Add 50g of the butter, then
puree until smooth. Season
with salt and pepper.
5 Put peas and lettuce in
a medium pan. Add water, a
pinch of salt, remaining butter
and sugar. Cook for 4 minutes
or until peas are tender.
Transfer to a serving bowl.
6 Spoon sweet potato
mash onto a large platter, and
form into a round. Fill inside of
lamb with remaining rosemary
sprigs, then arrange lamb on
mash. Accompany with peas
and lettuce. Serve sprinkled
with mint, if desired.
■ Per serve:
3 2 3 8 k l; p ro te in
4 7 g ; to ta l fa t 4 8 .5 g (sat. fa t
2 5 .5 g ); carbs 3 4 .5 g ; sodium
5 3 8 m g ; G l estim ate m edium
Salmon and crispy
flatbread salad
Preparation time: 15 mins
Cooking time: 5 mins
Serves 4
■ Per serve:
15 2 5 kJ; protein
1 2 .5 g ; to ta l fa t 2 7 g (sat. fa t 4g );
carbs 1 7g; sodium 5 6 3 m g;
G l estim ate m edium
Tandoori chicken,
with brown rice and
cauliflower pickle
Preparation time: 15 mins
plus 15 mins marinating time
and 15 mins standing time
Cooking time: 10 mins
Serves 4
2 Tbsp thick Greek-style
yoghurt
2 Tbsp tandoori paste
8 skinless chicken thigh
fillets, cut into 3cm cubes
Cooked brown rice,
to serve
Extra Greek-style yoghurt,
to serve
CAULIFLOWER PICKLE
Vz
small cauliflower,
broken into tiny florets
3cm-piece fresh ginger,
cut into matchsticks
1 large red chilli, finely
chopped
2 tsp nigella seeds
250g punnet cherry
tomatoes, sliced
1 small red onion,
sliced into thin rounds
50ml sherry vinegar
2 tsp salt flakes
3 Tbsp brown sugar
1 Put yoghurt and tandoori
paste in a large clip-lock
bag and shake to combine.
Add chicken to bag and
massage to coat. Refrigerate
for at least 15 minutes or
up to 1 hour.
2 To make pickle, combine
all ingredients in a large bowl;
stand for at least 15 minutes.
3 Preheat grill or barbecue
to medium. Thread chicken
onto pre-soaked bamboo
skewers. Cook chicken,
turning, for 7 minutes or
until cooked through.
4 To serve, spoon rice onto
serving plates. Top with ►
1 2 0 BETTER HOMES AND GARDENS, MAY 2011 bhg.com.au
