Balsamic lamb salad

Ok, so maybe a bit of an exaggeration ! For the first time in months the sun has been shining, the weather warm enough to think about digging out my summer clothes and most of my menu features something with salad and new potatoes.

The foodie joys of summer, Jersey Royal potatoes, English asparagus and English strawberries which taste like proper strawberries. Ice cream, barbeques etc etc etc

So, after a rummage through my fridge I came up with this rather adapted salad. The original recipe is from an Australian website but I felt that while it was nice, it was lacking something.



BALSAMIC LAMB SALAD
serves 2

2 lamb leg steaks
1 tbsp each of balsamic vinegar and garlic oil
1/2 large butternut squash peeled and cut into chunks
1 red onion cut into wedges
1 bunch of asparagus cut into thirds
Salad leaves and new potatoes to serve
Mix the oil and vinegar together and coat the lamb. Marinate for at least 30 minutes
Heat the oven to about 190C, toss the onion and squash in olive oil and roast until tender. Add the asparagus for the last five minutes.
Heat a griddle pan (this will be very hard to clean afterwards !) and sear the lamb for about 3-4 mins a side depending on how pink you like the lamb and how thick the steaks are.
Rest then cut on the diagonal.
Assemble the salad and add a dressing of olive oil and balsamic vinegar if you wish.

Butternut & Boursin risotto

So far so good !

We're 3 days into our veggie week and we've all been pleasantly surprised I think. No one has commented on the lack of meat and I've also managed to serve up alternatives to cheese sandwiches every day. I'm not saying this is going to be a permanent thing, but I think veggie food will be featuring much more on our weekly meal plans from now on.

So far this week I've cooked my old favourite butternut squash and boursin risotto. It's an old Weight Watchers recipe which doesn't taste in the least bit diet-y ! Both children will eat it quite happily although son no2 can't say "butternut squash" so it's know as "bosh risotto" here.

I've also done a simple roasted vegetable pasta with pesto and mozzarella cheese and tonight was ultimate comfort food. A cheese, potato and onion pie with baked beans.

BUTTERNUT AND BOURSIN RISOTTO
Serves 3 generously

1tbsp olive oil
1 onion chopped
2 cloves garlic crushed
200g risotto rice
1 medium butternut squash peeled and chopped
1 glass white wine
vegetable stock - about 1 litre
75g soft garlic and herb cheese

Heat the oil and fry the onion and garlic until soft
Add the rice and stir to coat with the oil
Add the wine and reduce
Stir through the squash
Start ladling in the hot stock bit by bit allowing each amount to be absorbed
When the rice is tender stir through the cheese, put a lid on the pan and let it rest for a few minutes.