October 2013 - Couscous, watermelon & feta salad with spiced lamb

Nothing to much to say. This was nice but I made a few changes. I didn't have lamb backstrap so I just used some lamb cutlets. There was no vegetables in the meal at all so I added cherry tomatoes, asparagus and snow peas. The dressing was a bit sweet for me. I doubt I would make this again. 

Couscous, watermelon & feta salad with spiced lamb

125 g Pearl couscous

1/4 c evoo

2 x 250 g lamb backstraps 

1/3 c dukkah

Zest & juice of 1 lemon

2 tbsp honey

1/4 seedless watermelon, sliced

150 g marinated feta, crumbled

2 cups picked watercress sprigs

Cook couscous as per packet instructions. 

Season & cook lamb in a medium high heat. Remove from pan & roll in dukkah. 

Combine lemon zest & juice, honey and oil. Add couscous and stir to combine. 

Slice lamb & serve on top of couscous with watercress, watermelon & feta. 

Chicken & watermelon salad with balsamic chilli dressing

This is another of those throw together on a whim with what is in the fridge meals, well except for the watermelon I bought that tonight. I really wasn't sure how it was going work initially but I was very happy with the end result. It was very refreshing but full of taste and just filling enough for an evening meal. I don't have amounts for any of this as I just threw things in so just go for it and see how it turns out. 

red onion, finely sliced 

roasted capsicum, torn (I used bottled in oil) 

sun-dried tomatoes, sliced (I used vacuum packed dry ones)

watermelon, cubed

blueberries 

bocconncini, torn

basil, chopped

roast/poached/grilled chicken sliced 

rocket

Dressing

chilli paste

black cherry balsamic 

extra virgin olive oil

pinch salt

Combine all ingredients for salad except the chicken & rocket.

Mix ingredients for dressing until emulsified and pour over salad. 

To serve, place rocket on the plate place chicken around the rocket and pile salad on top. 

Chicken, watermelon & mozzarella salad with mint dressing

No, I promise I haven't abandoned my lovely little blog. I have just been dealing with some personal issues/stresses in my life for the past month and have had a bit of trouble coming up with stuff to post. Also, I haven't really been cooking that much. I have a few things to post but not that much. 

I made this dish quite some time ago now and didn't get around to posting about it then. It was really good. I started out with this recipe over on Taste but made a few changes with regards to what I had and personal taste. I made the mint dressing as per the recipe, using regular mint in place of the spearmint. I set aside a little for drizzling. Then I marinated the chicken in the rest for about an hour. I browned the chicken over a medium high heat for a minute on both sides and then baked in the oven at 180 C for about 15 minutes. I didn't cook the onion. I just sliced some half moons. I added butter lettuce, halved cherry tomatoes and capsicum. I also didn't use the haloumi as I had some buffalo mozzarella that needed to be used up so I just tore it into chunks. It was definitely a very refreshing dinner for a warm day. 

 Chicken, watermelon & mozzarella salad with mint dressing

1 bunch mint, leaves picked

2 tbs capers

1 large clove garlic

1/2 cup (125ml) extra virgin olive oil, plus extra for brushing

2 tbs lemon juice

4 chicken breast fillets

1.25kg piece seedless watermelon, rind removed, cut into small wedges

1 punnet cherry tomatoes, halved

1 red capsicum, sliced 

1/2 red onion, sliced 

2 balls buffalo mozzarella, torn into chunks

1 head butter lettuce, leaves torn 

Method: 

Finely chop mint, capers and garlic, then place in a bowl. Add oil and lemon juice, then season with salt and pepper. Reserve a couple of tablespoons for drizzling and then add chicken breasts and let marinate for 1 hour. 

Pre-heat oven to 180C.

Heat fry pan over medium high heat and brown chicken for 1 - 2 minutes each side then place pan in the oven for 15 minutes or until chicken is cooked through. 

Allow chicken to sit for 5 minutes and then slice thickly. 

Combine all ingredients on plates and drizzle with reserved dressing.