I have a confession to make. I have been guilty of gluttony. Oh so guilty. Six extra kilos of padding guilty. Gluttony for me is not eating bad food. It’s eating too much. It’s an extra mouthful every time I prepare food for the kids. It’s eatng the kids scraps so they don’t got to waste. It’s tasting as I cook. It all adds up to too much food per day. Plain and simple. I have been guilty of letting life get inn the way of my exercise routine. Six kilos guilty. However, I have officially decided, enough is enough. I will banish the six kilos from my nether regions by May 23.
There. I’ve said it publically. I have to do it now.
Now that’s off my chest, let me share tonight’s dinner with you. It was the perfect blend of flavours and looked fabulous to boot. There will definitely be repeat performances of this…but only when I’m feeling extravagant or get a good deal on lamb cutlets.
Cutlet, mushroom and baby potato salad
2 -3 lamb cutlets per person (appetite and budget dependent)
1 bunch fresh thyme
2 – 3 cherry tomatoes per person
spray on olive oil
2 cloves garlic, roughly chopped
4 – 5 button mushrooms per person
1 cup rocket per person (that’s arugula if you’re North American)
200g goat cheese (assuming 4 people)
2 tablespoons chopped parsley
3 – 4 baby potatoes per person
2 tablespoons extra virgin olive oil
1 tablespoon flax seed oil
juice 1 1/2 lemons
Preheat oven to 180 degrees. Place cutlets and mushrooms on a baking tray, Scatter 1/3 thyme and garlic over top. Spray mushrooms with oil. Roast for 10 minutes. Remove from oven. Turn cutlets and mushrooms. Add tomatoes to try. Scatter 1/2 the remaining thyme. Return to oven for another 10 – 15 minutes.
Place potatoes in varoma. Add 500ml of water to thermomix bowl and cook for 10 minutes on varoma temperature, speed 1. Alternatively, steam potatoes in double boiler on stove top. When cooked, remove and place in bowl, toss through parsley and butter.
To make dressing, place olive oil, lemon juice and chopped remainiing thyme in a jar and shake until combined.
Place rocket on individual serving plates. Top with cutlets, mushrooms, tomatoes and potatoes. Make sure you include the pieces of garlic from the baking tray. Scatter crumbled goats cheese over top. Dress and serve immediately.