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Lamb Salsa Verde, and Cauliflower, Chickpea and Eggplant Salad

This lamb salsa verde recipe is a favourite at our Banquet Challenge events. Perfect for any season! Sub out lamb for mushrooms for vegetarians.

Serves 4

Salsa Verde

A bunch of flat-leaf parsley, leaves onlyA couple sprigs mint6 anchovies3 cloves garlic2 tablespoons capers2 teaspoons Dijon mustardJuice of a lemonOlive oilSalt/pepper

Place parsley, mint, anchovies, garlic, capers, mustard and lemon juice into a food processor, and pulse until very finely chopped. Add enough olive oil to blend to desired consistency (approximately 1/3 cup). Season with salt and pepper, and adjust lemon juice or mustard to taste.

Charred Cauliflower, Eggplant and Chickpea Salad

Olive oil½ cauliflower, cut into florets1 eggplant, cut into 2cm chunksSalt and pepper400g chickpeas, drained and rinsed1 teaspoon fennel seeds1 teaspoon ground cuminFinely grated zest and juice of a lemon½ red onion thinly sliced1 bunch coriander leaves2 Tablespoons olive oil

Preheat the oven to 200⁰C. Place cauliflower and eggplant in a roasting dish, drizzle with olive

oil and toss to combine. Roast in the oven for 15 minutes or until golden brown. Remove, cool

and place in a large mixing bowl.

Add chickpeas, fennel seeds, cumin, lemon zest and juice, red onion, coriander and olive oil.

Mix through then season with salt and pepper. Serve with lamb salsa verde.

Seared Lamb

Boned leg of lambOlive OilSalt and pepper

Heat the oven to 180⁰C. Rub the lamb with olive oil and season with salt and pepper. Heat a pan over a high heat, add extra olive oil, then sear the lamb until well browned. Place the lamb on a roasting dish and roast in the oven for 10 minutes or until medium doneness (internal temperature 65⁰C). Set aside to rest.

Serve with cauliflower salad and salsa verde.

Book a Banquet Challenge today to try Lamb Salsa Verde at Social Cooking!

 

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