QUICK & SIM­PLE

car­rots, parsnips, red onion and lamb minute steaks Serves 4 EASY 40 mins

Food & Home - - Contents -

Bud­get meals in a jiffy

Pre­heat the oven to 200˚C. Grease and line a bak­ing sheet with bak­ing pa­per. Set aside un­til needed. Wash and cut 5 large car­rots and 3 parsnips in half length­ways and cut

1 medium red onion into thin wedges. Place in a medium bowl and driz­zle with olive oil. Sea­son with salt and freshly ground black pep­per, to taste. Toss un­til the veg­eta­bles are thor­oughly coated. Trans­fer to the pre­pared bak­ing sheet and roast in the pre­heated oven un­til ten­der, about 25 – 30 min­utes. While the veg­eta­bles are roast­ing, rub 4 lamb minute steaks with 2 tbsp bar­be­cue spice, salt and freshly ground black pep­per. Place the steaks in a lightly greased pan and fry over high heat un­til cooked, about 1 – 2 min­utes per side. Re­move from heat and set aside. Serve the minute steaks with the roasted car­rots, parsnips and red onion along­side.

RECIPES AND STYLING BY NOMVUSELELO MNCUBE PHO­TO­GRAPHS BY DY­LAN SWART

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.