Mexican-style salmon, more greek salad and thoughts on this week

Another magazine recipe with some small changes.

Salmon fillets
tomatoes
red onion
avocado
green chilli
fresh coriander
lime
paprika
olive oil
aubergine
yellow pepper
garlic

slice the aubergine and pepper and add whole garlic cloves. Coat in olive oil and paprika, and roast for 10 mins.

add the salmon and continue to bake until everything is cooked.

meanwhile cut the tomatoes, red onion, chili, coriander and avocado, and mix with lime juice to make a chunky salsa. Season with salt and pepper.

More Greek Salad and some thoughts

This is actually just to show that I'm USING UP ALL MY VEG!

I didn't get a box this week, I went out with some recipes in mind and bought ingredients. I am pretty proud of the fact that at the end of the week I'm left with two (still unripe) avocado and a tiny amount of lettuce and that's pretty much it. I don't normally eat salad, but it was actually really nice to have a burst of fresh, summery food this week.

My favourite was probably the roast veg with mozzarella. I made enough for two meals and ended up eating it all. Mixing the bread in with the vegetables was something I wouldn't have thought to do and it worked really well.

Although the three main meals I made (greek lamb, mexican salmon and roasted veg) shared most of the same ingredients, they were really varied and I liked that.

On the downside though, doing it this way was more expensive. I spent about £5 more on vegetables than I do on the box and the box normally lasts me a fortnight - this lot lasted a week.

Roasted Mediterranean Vegetables with Mozzarella

mmmhh mmmm more summery food. This one was inspired by a recipe in a magazine.

Aubergine
Red Bell Pepper
Yellow Bell pepper
Red Onion
Garlic
White wine vinegar
mini plum tomatoes
ciabatta bread
olive oil
mixed dried italian herbs
fresh basil
mozzarella cheese

Cut the peppers, onion and aubergine and mix with olive oil, whole cloves of garlic and the dried herbs. Put in a roasting tin and roast in the oven.

Remove from oven, add the vinegar, tomatoes (halved longways) and the bread torn into pieces. Leave to cool a little until warm.

Add the mozzarella and basil leaves.

Greek Lamb kebabs, salad and tzaziki

Now that the days are getting warmer and we've had some sunshine, I get into the mood for summery food. Salads, Mediterranean dishes etc.

Both the lamb and the tzaziki are better with time to marinade/chill, but actually this meal is so fast and easy and yet so delicious.

Lamb Kebabs

diced lamb (lean is better)
garlic
coarse sea salt
lemon zest & juice
olive oil
fresh herbs (I used mint and coriander. Dill also works apparently, but I'm not a fan of dill.)

chop the garlic finely, or grate it and mix with the sea salt, then add the rest, mix well and coat the meat. Leave to marinate.

Once the salad and tzaziki is ready, skewer the meat and grill or barbeque, turning to brown all sides.

Tzaziki

Greek yoghurt
cucumber
fresh mint
white wine vinegar
garlic
coarse sea salt

peel, chop and grate the cucumber. Mix in with the yoghurt and season to taste, then chill in fridge.

Greek Salad

Tomatoes
cucumber
red onion
black olives
feta cheese
dried oregano
lettuce
a little olive oil


I ate this with wholemeal pitta bread, toasted lightly. Guaranteed to induce a summery mood ;)