Lentil ‘Tabbouleh’

Lentil Tabbouleh

This recipe is another winner from my cooking guru, Rene. I just love her food. Its always, always packed with fresh ingredients and full of amazing flavour and her ability to pair flavours together is remarkable! Sigh, I have such a long way to go!

Tabbouleh is a middle eastern salad that is usually made with bulgar or cous cous which you can totally substitute here for the lentils. I really like that this one has lentils as they are so much better for you and packed with protein.

Please adhere to the last step which is to let it sit  for at least 1 hour before serving as the flavours need to develop. Its well worth it! Its a great side to some baked fish or even chicken breasts or serve it as a salad at a braai. So yummy! Thanks Rene! xx

1 tin lentils, well rinsed and drained

3 cups flat leaf parsley, coarsely chopped

1/2 cup fresh mint, coarsely chopped

1/2 pack Ina Paarman  sundried tomato quarters, chopped

1 red onion, finely chopped

2 spring onions, finely chopped

125 ml olive oil (I used half of this to be a bit more ‘fat conscious and it worked perfectly, just halve the lemon juice as well if you are reducing the oil)

125 ml fresh lemon juice

2 discs feta cheese, crumbled

  • Place all ingredients in a large bowl.
  • Season to taste.
  • Mix gently and allow to stand for at least 1 hour before serving.

 

Recipe by Rene Kairuz

 

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Chimichurri Chicken with Mexican Brown Rice

Chicken Chimichurri and Mexican Brown Rice

I’m on a serious health kick at the moment! I’m delving into the unknown world of lentils and chickpeas and beans! I must say I have really enjoyed feeling good and eating clean and knowing that my body is thanking me for what I am putting in and not groaning in desperation with all the work that I usually make it do!

I have been pleasantly surprised by the really great recipes out there with healthy ingredients. Previously when I wanted to eat healthy I would end up dying of boredom just a few weeks in and revert to tastier (unhealthier) options. But I am happy to say that I will be trying some really healthy (interesting) recipes that are full of wonderful flavours and popping them onto the blog for your enjoyment too!

I made this last night and was delighted with how it turned out. If you are watching your fat intake then go easier on the chimichurri on your serving, but otherwise it is packed with gorgeous flavours and so so good for you!

The mexican rice is so fresh and tastes really authentic! If you are a coriander fan, I would throw some in the mix here too as I think it will add a lovely punch. although it actually doesn’t need it!

Just a tip if you are not used to cooking brown rice. The brown basmati is divine and it takes an extra 10 minutes to cook. So bear that in mind.

ENJOY!

For the Chimichurri:

2 packets (60g) Italian Flat Leaf Parsley

½ Packet (15g) oreganum

4 garlic cloves

3 Tbsp (45 mls) white balsamic vinegar

1 – 2 tsp (5 – 10mls) dried chilli flakes

½ cup (125ml) olive oil

Salt and milled pepper

 

4 fresh chicken skinless filleted breasts, flattened

1 cup (25oml) brown basmati rice, cooked

1 tsp (5ml) cumin seeds

2 spring onions, finely chopped

½ small can (17-g) corn kernels drained and rinsed

1 packet (350g) mixed cherry tomatoes, halved

1 can (400g) kidney beans, drained and rinsed

 

  • Blitz chimichurri ingredients together until smooth. Reserve half and pour remaining mixture over chicken breasts. Refrigerate, covered for 30 minutes.
  • Toss the rice with the cumin, spring onions, corn, tomatoes, kidney beans and seasoning.
  • Heat a griddle pan, drain excess marinade from chicken and cook for about 7 minutes on each side or until charred and cooked through.
  • Serve chicken with rice, reserved chimichurri and lime wedges.

 

Serves 4

Recipe and Photo from the Fresh Living Magazine

Sweet and Sticky Asian-Style Lamb Rib Chops

 

Sweet and Sticky, aisian style lamb chops pic

Ok so this one will take you a while. You need about 4 hours to make this dish. Its definitely a Sunday lunch or Saturday evening dinner. But it is totally worth it. The slow braise ensures tender, fall off the bone meat that is sticky and lick your fingers good and the flavours are beautifully balanced and just gorgeous! Its a goodie!

Enjoy!

Braise:

1/3kg thick lamb rib chops (stewing chops)

4 garlic cloves, crushed

4cm knob ginger, sliced

1 onion, roughly chopped

¼ cup (60ml) brown sugar

1 stick cinnamon

4 star anise

4 cloves

2 tsp (10ml) each fennel and cumin seeds

2 cups (500ml) Chinese rice wine or dry sherry

½ cup (125ml) soy sauce

Glaze:

¼ cup (60ml) oyster sauce

¼ cup (60ml) hoisin sauce

 

For serving:

Spring onions, sliced

2 long red chillies, sliced

Fresh coriander

Steamed white rice

 

  • Preheat oven to 180 C.
  • Place lamb and all the braise ingredients in a roasting pan and add just enough water to cover, if necessary.
  • Cover with foil and braise for 2 – 3 hours or until tender.
  • Remove meat from liquid and place in a roasting pan. Increase oven temperature to 220 C and roast meat until browned and sticky, about 10 minutes.
  • Mix the oyster and hoisin sauces together and brush over meat.
  • Cook lamb chops for a further 5 minutes.
  • Serve ribs scattered with spring onions, chilli and coriander with sticky rice on the side.

 

Serves 4

Recipe and photo from the Fresh Living Magazine.