I just had to throw in a little gourmet dinner recipe to make your taste buds dance. If you are looking for an iron kicker with some serious flavour this recipe is for you. With a great nutrient blend of animal protein, greens and delicious sweet juicy figs this is a special treat meal to enjoy whole heartedly.
1 shallot, peeled and very finely chopped
1⁄2 teaspoon Dijon mustard
1 tbsp of honey
sea salt and freshly ground black pepper
2 tablespoons good extra virgin olive oil
50g of rocket
50g of watercress
6 fresh figs
6 quality organic lamb cutlets
1 tsp of smoked paprika
1 tsp of dried oregano
1 crushed clove garlic , finely sliced
1 red onion
1 can of chickpeas
2 tbsp of freshly chopped min
In a large pot place 1 tablespoon of olive oil and chopped leeks, and cook over low-medium heat for about 5 minutes.
Add minced garlic, frozen spinach and cook for another couple of minutes on low while stirring constantly.
Add 700 g green peas and 3 cups of water and bring the mixture to a boil.
Reduce the heat to low and simmer for 10 minutes. After 10 minutes, add 1 can of coconut milk. Cook for another 5-10 minutes until the peas are cooked. Taste and adjust seasonings as needed.
When the soup is done, use the immersion blender to puree the soup completely (or you can transfer the mixture to a blender and blend until smooth).
Serve garnished with a touch of coconut cream or fresh herbs.