Etc.

Grilled Lamband Watermelon Salad

You’ll need

100g                       lamb shoulder, deboned

½ cup                    Romaine lettuce chopped

1 cup                     ripe seedless watermelon

8 pieces                black olives

1 Tbsp.                  Capers

2 Tbsp.                  Feta cheese

¼ cup                    Summer Herb vinaigrette dressing

Summer Herb Dressing:

3 pieces                lemon, juiced

1 cup                     Red Wine vinegar

1 cup                     mustard

½ cup                    honey

½ cup                    garlic

½ cup                    onions

1 liter                     olive oil

Put it together

1/ Grill lamb to doneness.

2/ Dice seedless watermelon into 1-inch cubes.

3/ Slice Feta into small 1/2- inch cubes.

4/ Prepare salad dressing by combining all ingredients in a blender until smooth. Chill.

5/ In a chilled bowl, add lettuce, watermelon, olives, capers and feta cheese.

6/ Toss all ingredients with ¼ cup of summer herb dressing.

What’s the best way to cook veggies so that their vitamin and mineral content remain intact?

Vegetables lose vitamins and minerals when exposed to heat. To minimize nutrient loss, don’t overcook them. Keep‘em crisp, not limp! Note that vitamin C is lost once the veggies are peeled or cut, so chop them as close to cooking time as possible. The best way to cook vegetables is steaming them with very little water, and in the shortest time possible. Not only will this retain the nutrients of vegetables, it’ll also let you enjoy their natural flavour. When you steam or boil vegetables, use the remaining water for broth, as a lot of the nutrients and flavor are transferred to this liquid. If you find steamed veggies boring, try tossing them in canola oil and then roasting them in the oven. This works best root vegetables such as carrots, beets, and sweet potatoes. You can roast them plain or tossed with your favourite herbs or spices. On the other hand, the worst thing you can do is to deep-fry veggies or smother them with rich sauces.

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