Spring is here!

In our home, that means the ubiquitous lunch time soup gets relegated to the back of the repertoire and out come the salads!

Last night we had yummy lamb leg steaks (from our Abel & Cole meat box) which had marinated all afternoon in olive oil, lemon zest and juice, garlic and lots of broken up bay leaves. Grilled on the griddle plan (smoke in the kitchen!) and some Greek salad on the side. Ah…

2 steaks were enough for me + 2 kids. What to do with the 2 leftover ones? I really don’t like cold lamb, it tastes of wool. 

I remembered that Hugh Fernley Whittingstall has a recipe where he cuts up the meat into tiny cubes and fries them until crisp. Ok, done. 

A tiny portion of leftover rice cooked in broth replaced the lamb in the pan and cooked to crispness as well. 

Some mixed salad from the veg box, some Indian Turmeric Kim Chee (my favourite so far). Some red peppers because the 3 year old had already cut some up. 

Now, for the dressing. I had long been meaning to try Sarah Wilson’s TMT dressing. As in Tahini Miso Turmeric. Today was the day. Boy am I glad I made loads: that stuff is addictive!

For a jar full, I blended:

200 g tahini

125 ml hot water

8 tbsp white miso paste

3 cm piece fresh unpeeled turmeric (or 1 tsp ground)

2 cloves of garlic (peeled)

Juice of 3/4 lemon

I prefer to ‘blob’ such a thick concoction directly into to the salad, but if you like all your leaves coated I guess that works too. 

And then go enjoy some sunshine!