To keep the boy happy, we also (by 'we' I mean Michelle) put together a tasty cous cous salad.
Ainsley Harriet's citrus tang as a base (yes, we cheated) but then we added craisins, pistacchios and coriander.
Job well done (if I do say so myself!)
We finished off with Eton Mess - completely unnecessary for a casual Tuesday night dinner but it was amazing. We soaked the strawberries in pomegranate juice and topped the layers of meringue with ruby red pomegranate beads for a bit of crunch and tartness to break through all that cream.
We're now resting our fat bellies on the couch, watching The Blind Side. Life is grand!
- Combine mince, 100g feta, garlic, breadcrumbs and mint in a bowl. Season with salt and pepper. Place sesame seeds on a plate. Form mince mixture into 24 x 4cm patties, then place on plate and turn to coat in seeds. Cover and refrigerate until needed.
- Cook peas in a pan of boiling salted water for 3 minutes, then add asparagus and cook for a further 30 seconds. Drain vegetables and refresh in iced water. Drain again and transfer to a large bowl.
- Heat 2 Tbs oil in a large frying pan over medium heat. Add zucchinis and cook, stirring, for 4 minutes until golden but still crisp. Add to bowl with pea mixture. Reserve the pan.
- Heat remaining 2 Tbs oil in reserved pan over medium heat. Cook patties in 2 batches, for 2 mins on each side or until browned and cooked through.
- Add patties, preserved lemon, rocket and lemon juice to vegetables and toss gently to combine.
- Divide salad among plates. Top wiht extra mint leaves and scatter with the remaining 50g feta to serve.
Recipe from Masterchef Magazine, Issue 8, p 106