CHEESE TOASTIE FOR DINNER? SIGN US UP! GIVE IT AN UPGRADE WITH HERBY PESTO, SAUERKRAUT AND AN OUTRAGEOUS AMOUNT OF CHEESE
SLOW-COOKED LAMB IS THE STAR OF THESE GENEROUSLY FILLED PITAS, WITH BASIL THE SECRET WEAPON IN THE MUST-MAKE TZATZIKI
MAPLE-GLAZED SALMON & GREENS
SERVES 4
1 tbs maple syrup
1 tbs wholegrain mustard
1 tbs tamari sauce
400g piece skinless salmon, pin-boned
½ tsp each black and white sesame seeds, mixed, plus extra to serve
1 bunch asparagus, trimmed
1 bunch broccolini, trimmed, thicker stems cut in half lengthways
2 tbs avocado oil (or extra virgin olive oil)
Juice of ½ lemon, remaining cut into wedges, to serve
1½ cups mixed coriander and mint leaves
Mixed salad leaves and sauerkraut (optional), to serve
Combine maple syrup, half the mustard and half the tamari sauce in a wide shallow bowl. Add the salmon and turn to coat. Set aside to marinate for 15 minutes.
Preheat oven grill to high and lightly grease a baking tray. Place salmon on the prepared tray and scatter with half the sesame seeds. Place the asparagus, broccolini, ½ tbs oil and remaining sesame seeds in a bowl, season and toss to coat. Place on tray around salmon and grill for 6-8 minutes on highest shelf, turning vegetables once, until fish is lightly glazed and medium rare and vegetables are just tender. Set aside to rest for 5 minutes, then roughly flake salmon.
To make a dressing, shake remaining mustard, tamari and oil with the lemon juice in a small screw-top jar and season. Place the coriander, mint, salad leaves, broccolini and asparagus on a serving platter, top with salmon and drizzle with dressing. Serve with sauerkraut (if using).
LAMB SOUVLAKI WITH BASIL TZATZIKI
SERVES 8
Begin this recipe 1 day ahead.
1.2kg lamb neck1 tbs each ground cumin and smoked paprika1 lemon, cut into thin slices, plus juice of ½ a lemon⅓ cup (80ml) extra virgin olive oil250g Greek yoghurt, drained overnight½ bunch basil leaves, finely chopped1 garlic clove1 Lebanese cucumber, coarsely grated,½ bunch oregano, leaves picked and finely chopped100g pitted kalamata olives, finely chopped1 small red onion, finely chopped2 ripe tomatoes (seeds removed), finely chopped8 pita pockets, warmed, to serve
