Life Begins At » Rosemary lamb skewers and carrot turnip salad with rosewater pistachio dressing
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Rosemary lamb skewers and carrot turnip salad with rosewater pistachio dressing

lamb skewers

As we prepare to get together this Australia Day, The Dietitian’s Association Australia has just launched a new website, full of recipes, healthy eating tips and nutrition information to share with your mates.  As you are The Retiree’s mate we wanted to share some of the delicious recipes with you as well.

 

Serves 2

Ingredients

200g minced lamb, seasoned with salt and pepper

2 tablespoons of vegetable oil (to brush the rosemary lamb skewer)

2 cloves of garlic, finely chopped.

1 tablespoon of rosemary leaves, finely chopped.

6 long rosemary sprigs (15-20 cm)

6 Dutch carrots (washed and not peeled)

1 heirloom carrot (purple variety, washed and not peeled)

2 turnips (washed and not peeled)

4 tablespoons of low fat plain yoghurt

Rose water pistachio dressing

2 tablespoons of white wine vinegar

2 tablespoons of olive oil

1 tablespoon of rose water

30g of shelled pistachios

 

Method

Preheat griddle pan or fry pan to medium–high heat. Combine minced lamb with chopped rosemary leaves and garlic.

Place carrot and turnip in a saucepan of cold water and bring it to the boil.  Turn down to a simmer and cook for 5 minutes or until just tender. Drain, then slice the carrot in half and the turnip in quarters.

Combine white wine vinegar, olive oil, rose water and pistachios in a bowl for the dressing.

To assemble, place 3 rosemary lamb skewers on one side. Put yoghurt on the other side of the plate, then add carrot turnip salad on top. Dress the salad with rose water pistachio dressing.

 

Recipe courtesy of Sandy Chan Accredited Practising Dietitian

Check out ‘Smart Eating for a Healthier You’ and also the ‘Find an Accredited Practising Dietitian’ function via www.daa.asn.au

About the author

Alana Lowes

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