POSTCARDS FROM A GLUTEN FREE LIFE


Lamb Kebabs with grilled Aubergine and Courgette salad
May 31, 2010, 11:33 am
Filed under: Recipes

I came up with easy little recipe on a sunday afternoon when I had a wealth of veg and a bit of left over feta. So I went for this fairly simple greek inspired dish, which couples grilled meat and a chilled salad.

Serves 2.

Lamb Kebabs
200g of good quality Lamb mince
1 tablespoon of chopped Corriander
1 tablespoon of chopped Mint
1 crush clove of Garlic
Dash of Olive Oil to combine

Grilled vegetable salad with feta
1 Aubergine sliced
1 Courgette sliced
10 Swiss Brown Mushrooms sliced
50g of Feta
Olive oil
1 large bunch of Mint and Basil
1/2 lemon
1 clove of Garlic

Prepare the kebabs by combining the mince with the garlic, fresh herbs and oil to bind. These can be set aside in the fridge to help firm up and give you time to prepare the salad.

For the salad – If you have a grilling machine (like a george forman or similar healthgrill) use this, if not just a grill pan will do. Grill all of the vegetables and place in a separate bowl to begin chilling down. For the dressing in a blender combine a couple of big glugs of a nice olive oil, add in the juice of half a lemon and the remaining garlic and herbs. Drizzle over the herbs and then sprinkle over crumbled feta.

One the salad is chilled, grill the kebabs until cooked through. Serve alongside the salad and voila!

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