Eat the WEEK

LEMON GARLIC LAMB KEBABS

PREP + COOK TIME 25 mins SERVES 4

• 4 x 15cm fresh rosemary stalks or skewers
• 500g lamb fillet or steak, cut into 3cm pieces
• 2 cloves garlic, crushed
• 1½ tablespoons olive oil
• 1½ teaspoons grated lemon zest
• 1 tablespoon lemon juice

GREEK SALAD

• 375g cherry tomatoes, quartered
• 2 Lebanese cucumbers, halved lengthways, cut into wedges
• 1 medium red capsicum, coarsely chopped
• 1 medium red onion, thinly sliced
• ¼ cup pitted black olives, halved
• 200g feta, crumbled
• 2 teaspoons small oregano leaves
• ¼ cup extra virgin olive oil
• 2 tablespoons cider vinegar

1 To create skewers, remove leaves from the bottom two-thirds of each rosemary stalk, then sharpen trimmed ends to a point.

2 Thread lamb onto the rosemary skewers; brush with combined garlic, oil, zest and juice. Cover; refrigerate until required.

3 Make Greek Salad (see below).

4 Cook kebabs on a heated oiled grill plate (or grill or barbecue) over medium heat for 10 minutes, turning and brushing with remaining garlic mixture, until cooked.

5 Serve kebabs with Greek salad.

Greek salad

Combine ingredients in large bowl.

PER SERVE Energy 556kcal, 2327kj • Protein 36.7g • Total Fat 40g • Saturated Fat 12.7g • Carbohydrate 9.2g • Fibre 6.3g • Sodium 400mg • Sugar 8.8g

Cook’s NOTES

If using wooden skewers, soak in water for 30 minutes. Add 2 teaspoons chopped rosemary to garlic mixture.

CHICKEN SALTIMBOCCA TORTELLINI

PREP + COOK TIME 35 mins SERVES 4

• 8 slices prosciutto
• 340g cheese tortellini
• 50g butter
• 1 medium leek, sliced thinly
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