I finally used up the last of the chilli today for lunch on a baked potato with a dollop of plain yoghurt to tame the heat.
The vegbox always arrives with a little recipe leaflet. I usually have a glance through it, but only occasionally get inspired to try them. This week I spotted an idea for lamb and beetroot salad with a pumpkin seed and chilli dressing. You whizz up some toasted pumpkin seeds with chilli, garlic, lemon juice, parsley, mint and olive oil, then you use half the slush to marinate a couple of lamb leg steaks and keep the other half as the dressing. I made up a salad of spinach, roast beetroot and blood orange, then fried the lamb and sliced it on top. For the dressing, the slush looked a bit thick, so I added a bit more olive oil and it worked great. The dressing was really tasty, with just a nice bit of chilli kick in the background and the combination of the beetroot and orange in the salad made a really nice change.
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