I agree, strange shape and probably a little well done but very nice all the same!
Check out Domestic Jules blog to see how they really should be cooked!
With those I served the reheated lamb from the day before. It had been served sprinkled with pomegranates so I carefully picked those out and squeezed the juice into the meat. Wrapped it in foil and slowly reheated it and came out trumps... moist and moreish Lamb Salad!
Then I made the Tzatziki - A photo can be seen here
350g/12oz Greek yogurt
2 tbsp lemon juice
2 cloves of garlic, pushed through the garlic press
dash of extra virgin olive oil
paprika, for sprinkling
1.De-seeding the cucumber before grating. Place the grated cucumber in a fine strainer and press to squeeze out all the excess liquid.
2.Combine the yogurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
3.Leftovers can be sorted in the fridge but will separate slightly. Just mix with a fork before serving again!
chick pea side dish into hummus by adding a large glug of oil and a tablespoon of tahini paste before whizzing it to a smooth paste (sort of... we all like a bit of texture in our lives!!!)
A beef tomato salad - Ripe tomatoes slices, white onion finely chopped, torn basil (used dried at a pinch), glug of oil, salt and pepper and a generous glug of balsamic vinegar and you're done! Cover and let marinate until you're ready to serve.
A mixed green salad finished it all off nicely!!
Pitta bread made with wholemeal bread was equally good!
We served all this with copious amounts of Procecco, sparkling water and squash for the kids. For dessert I made Turkish Delight Syllabub again I need to apologise to Nigella, I subbed lots of things in this but it still turned out fab... Tia Maria instead of Cointreau for a start and the chocolate on the top was more appropriate with the change too I think... hey, it worked for us, so no complaints!!!