What a killer lunch for one! Very healthy, without feeling like diet food, and packed full of flavour. After enjoying a Sunday lamb roast with family and friends, this dish was a delicious way to use up a fridge full of leftovers.
After a big weekend of indulging, I was determined to start my Monday right with a virtuous lunch. But, as hard as I try, it is next to impossible for me to cut carbs out of my diet. I crave some sort of stodge with every meal and today was no exception. My compromise was to cook up some buckwheat kernels which I always have on hand in the pantry. I boiled up half a cup of the kernels for around 10 minutes or so until they are tender.
While that was happening, I chopped up a couple of slices of yesterday’s roast lamb and warmed it through. When the buckwheat was cooked and cooled slightly, I dressed it with a little salt, extra virgin olive oil, fresh lemon juice and chopped flat leaf parsley.
I added the lamb, dressed buckwheat kernels and some diced tomato to a plate and emptied the leftover contents of a tub of store-bought tzatziki (used as dip for my guests yesterday). I finished it off with a final squeeze of lemon.
- Pantry: Raw buckwheat kernels (Woolworths Macro Organic), extra virgin olive oil (Cobram Estate)
- Fridge: Leftover roast lamb, tomato, store-bought tzatzki (Black Swan)
- Garden: Flat leaf parsley, lemon
Easy-peasy, nutritious and delicious!
Mrs. Magic Pantry XO