You'd be forgiven for suspecting that my cooking goal for the month might have gone the way of the Australian bobsleigh teams, what with all the excitement of the winter sport watching that's been going on around here, but fear not - over the weekend we managed to find time between the last end of one game and the first period of the next to whip up a recipe from the second CSIRO total wellbeing book: chermoula lamb fillet with avocado & coriander salsa.
Lamb is probably our favourite meat at the moment - it is fantastic from our local butcher and this recipe keeps it fairly simple: we whizzed up a paste from fresh herbs and lovely spices which was then massaged into the meat (we used lamb steak) and left to sit for about five minutes (or however long it takes to make your salsa) before grilling.
The sliced lamb is then served on top of a salsa of tomato, avocado, coriander parsley - and we threw in some corn we had leftover too.
It might seem a bit same same (what? another salad?) but, you know, its summer and it is so lovely to eat something that takes advantage of all the fresh local food around at the moment, and that doesn't require too much cooking time - the fact that it was fabulous in a wrap with some couscous for lunch the next day was an added bonus!
this month I'm cooking from the CSIRO total wellbeing diet books 1&2