Lamb
Speedy and satisfying, this weeknight win is packed with the good stuff. Charred zucchini is tossed with corn, beans, spinach and tangy feta, and served alongside tender lamb for a lean and veg-heavy dinner that's ready in just half-an-hour.
Trim zucchini and slice into rounds. Drain corn and black beans. Rinse and roughly chop coriander. Crumble feta. Finely zest and juice lime.
Heat a frypan over medium-high heat. Add 2 teaspoons oil and zucchini and cook for 2-3 minutes or until caramelised. Sprinkle with garlic and herb mix and remove from heat. Wipe out frypan. While zucchini is cooking, continue with step 3.
Place 2 teaspoons olive oil, lime zest and juice, feta and coriander in a bowl large enough to fit the salad. Season with salt and pepper and mix well to combine
Add corn, black beans, baby spinach leaves and charred zucchini to the bowl with the dressing and toss to combine. Season with salt and pepper.
Return frypan to medium-high heat. Brush lamb with remaining oil and season with salt and pepper. Cook lamb for 3 minutes each side for medium rare or until cooked to your liking. Remove lamb from frypan, cover with aluminium foil and set aside to rest for 5 minutes.
Slice lamb and serve with zucchini and corn salad.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
