Food, Recipes, Writing
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Citrus lamb munch.

It’s all about eating healthy, easy meals, and being savvy with resources. Hard to balance? not entirely. Being an serial meal spammer/foodporn advocate on Instagram, I’ve been asked recipes, and advises on what to fuel on. On Wednesdays I’m lucky to have a sidekick who takes on kitchen duty, this week I decided to give Adrian a handΒ  (poor lad always stresses out early in the week on what to cook after a brief comment on veg:meat ratio after a meal one day. Whoops!). After a stock take in kitchen, I wrote up some instructions last night and here’s a picture to conclude the wonderful lunch today.


Seeing it was good enough for a new entrant around the kitchen to follow,Β  Adrian thought I should share it on the blog too.. This recipe is incredibly forgiving, quick to prep, and great if you have some left over red meat you have sitting in the fridge you want to give to a spruce up.Β  Thank you very much for lunch today Chef Soon!

Tabuleh Salad

  • 1 bunch Flat leave parsley chopped finely *curly works too.
  • 2 medium sized tomatoes cubed.
  • 1 small onion thinly sliced optional * we opted out.
  • 1 tablespoon chopped macadamia or any nut choice.
  • 1 teaspoon olive oil.
  • Juice of 1/2 a lemon.
  • Salt and pepper to taste.

Add in parsley, tomatoes,macadamias, and onions to a large bowl along with the dressing, season with salt and pepper, mix well. Cover and set aside for at least 30minutes or longer in the fridge, I find that it taste better after 2hrs or so, it gives the flavours time to infuse better and lemon softens up the hardness of parsley which can be overwhelming at times especially without bulgur or couscous which is traditionally added into the salad.

The Main

  • 300grams red meat cooked or uncooked works (we used grilled lamb that was lightly marinated with tamari from the weekend barbie)
  • 2 cups of pumpkin cubed, steamed, and set aside. This also can be done the night prior, or with left over roast veggies.
  • Juice of 1/2 an orange.
  • 2 teaspoon light soy sauce.
  • 1 garlic clove thinly sliced.
  • 1 teaspoon chopped rosemary.
  • Salt and pepper to taste.
  • 1 teaspoon olive oil/clarified butter.

1.Place meat in a bowl and with orange juice, soy sauce, garlic cloves, and rosemary; coat the meat evenly and let it sit for 10 minutes or so, while the pumpkin is steaming if it’s not already prepared.

2.Add in a clarified butter or olive oil into a skillet set over medium-high heat. Add in the meat to pan (save the left over marinade in bowl) cook for 2-3 minutes per side or until cooked through. Turn off the heat, toss in the pumpkin and left over marinade while giving it a mix. Add salt and pepper to taste.

3.Serve up with Tabuleh.


1 Comment

  1. Becca Lin says

    I love your writing style! Delicious recipe, by the way πŸ˜„ Thanks for sharing

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