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      This Tinned Tuna Nicoise Salad Is The Ultimate Quick Dinner Or Work Lunch

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      Whether it’s a Monday, following a weekend of errands, or it’s just been a long week, sometimes the urge to get creative in the kitchen goes MIA. That’s why this tinned tuna recipe is great — minimal prep, maximum nutrition and flavour. Talk about #BowlGoals…

      “This is definitely a workday lunch solution waiting to happen. Make it in a lunchbox like this: potatoes, beans, tomatoes first, then herb thickener. Top with tuna mix, then the lettuce and a whole egg. If you do it in this order, the lettuce will stay crisp,” explains Lucy Tweed, creator of this recipe and author of Every Night Of The Week.

      READ MORE: 3 No-Cook Lunch Recipes You Can Make During Load Shedding

      What To Do Instead Of Spending Hours In The Kitchen Tonight

      This recipe is so quick and easy, you can devote the time you would’ve spent preparing dinner (and lunch) to get mindful instead. Research has found that 30 minutes of meditation a day is enough to stave off anxiety and depression.

      READ MORE: This Simple Freezer-Friendly Pulled Pork Tortilla Recipe Is Perfect For Meal Prep

      Tinned Tuna Nicoise Salad Recipe

      Whether it’s a Monday, following a weekend of errands, or it’s just been a long week, sometimes the urge to get creative in the kitchen goes MIA. That’s why this tinned tuna recipe is great — minimal prep, maximum nutrition and flavour. Talk about #BowlGoals…“This is definitely a workday lunch solution waiting to happen. Make it in a lunchbox like this: potatoes, beans, tomatoes first, then herb thickener. Top with tuna mix, then the lettuce and a whole egg. If you do it in this order, the lettuce will stay crisp,” explains Lucy Tweed, creator of this recipe.

      Prep Time 10 minsCook Time 7 mins

      Course SaladCuisine French

      Servings 4 people

      1 Pot1 Salad Bowl
      3 Tbsp Herb thickenerTuna Mix2 185g tins tuna in oil, drained3 Tbsp Flat-leaf parsley, chopped3-4 Tbsp Gherkins pickled with dill, chopped2 Tbsp Red onion, finely chopped2 tsp 2 tsp Baby capers, chopped3 Tbsp Dill, chopped1 Tbsp Olive oil1 Tbsp Lemon juiceSea salt and freshly ground black pepperSalad8 Baby potatoes, boiled in very salty water until tender, then sliced250 grams Green beans, tails trimmed, blanched4 Whole Tomatoes, sliced4 Boiled eggs, peeled and halved lengthways2 Baby cos lettuces, trimmed, washed and quartered
      Boil your eggs and potatoes. 7-minute eggs work well at sea level; add a minute or 2 if you’re on the Highveld (seriously, altitude impacts your boiled eggs). Drain, cool and peel eggs; slice eggs and potatoes.For the tuna mix, combine all the ingredients in a bowl.Same for the salad ingredients.Divide the salad and tuna mix among four bowls and drizzle with the herb thickener.

      Keyword fish, healthy, salad

      Kelleigh Korevaar

      Kelleigh is the Managing Editor of Women’s Health. When she’s not convincing her colleagues to try the latest TikTok trends, you can find her planning a holiday that never leaves the group chat, binge-reading or eating her way through Cape Town. More

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      You Need To Try This Easy Air-Fryer Milk Tart Recipe ASAP

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      Air-fryers and South Africans go together like peanut butter and jam. And while you’re probably used to making crispy sweet potato fries or delicious chicken schnitzels, we’ve bet you’ve never tried making a milk tart. Well, that’s all about to change with this milk tart recipe.

      3 Air-Fryer Essentials Recommended By Us

      Living by myself, an air-fryer like this has completely replaced my oven. I use it every day!

      The most difficult part about using an air-fryer? The clean up process, of course. Not any more.

      If you’re just thinking of getting into air-fryer cooking, you can’t go wrong with one like this.

      READ MORE: This South African Vegetarian Recipe Makes The Perfect Movie Night Snack

      This milk tart recipe comes to you straight from The South African Air Fryer Cookbook by Louis Holst. This cookbook features mouth-watering local favourites like bobotie, apricot snoek with sweet potato, boerewors with chakalaka, paptert, and malva pudding. This essential collection of scrumptious South African recipes will help you make the most of your air fryer, make life a little easier and dinner time a lot tastier. Order it while you’re waiting for your milk tart to cool and thank us later when you’re nailing the SA recipes with ease.

      Air-fryer Milk Tart Recipe

      Here’s the air-fryer version of South Africa’s favourite tea-time treat.

      Prep Time 30 minsCook Time 1 hr

      Course DessertCuisine South African

      Servings 8

      1 air-fryer1 15cm pie tin
      1 roll Ready-made shortcrust pastryFilling600 ml Full-cream milk 2 Cinnamon sticks6 Cardamom pods100 ml Castor sugar (90g)65 ml Cake flour (35g)20 ml Cornflour1 pinch Salt45 ml Butter (40g)3 Eggs, large5 ml Vanilla essenceGround cinnamon or cinnamon sugar, to serve
      Grease a 15cm pie tin. Unroll the pastry onto a lightly floured surface and roll out lightly so it is a little thinner. Cut out a circle to line the pie tin, and large enough to allow a little excess pastry to hang over the sides slightly. Place the pastry into the pie dish and prick the base a few times with a fork. Refrigerate for 30 minutes.Preheat the air fryer to 160 °C. Put the pie tin into the basket and cook for 15-20 minutes or until the pastry is firm and a light golden colour. Remove from the air fryer and cool. Use a sharp serrated knife to trim off the excess pastry to leave a neat edge.For the filling, heat the milk with the cinnamon sticks and cardamom pods. In a bowl, stir the sugar, flour, cornflour and a pinch of salt together and set aside. Bring the milk to the boil, then reduce the heat and add the sugar and flour mixture, whisking well to prevent lumps. Cook, stirring, for 10 minutes until thickened. Remove the cinnamon sticks and cardamom pods. Add the butter. Whisk in the eggs and vanilla.Pour the filling into the prepared crust and cook in the preheated air fryer at 160 °C for 25-30 minutes or until the filling is set, but still slightly wobbly. Set aside to cool.Refrigerate until ready to serve. Serve sprinkled with cinnamon or cinnamon sugar.

      Keyword dessert

      Women’s Health participates in various affiliate marketing programmes, which means we may get commissions on editorially chosen products purchased through our links to retailer sites. More

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      You Have To Make This Protein-Packed Shandong Chicken Recipe Tonight

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      “Every comfort food dish in every country ultimately comes down to carbs’ n’ sauce,” says Lucy Tweed, author of cookbook Every Night Of The Week. And this Shandong Chicken recipe has this in spades.

      But beyond the carbs n’ sauce you’ll also need protein. Luckily, it doesn’t matter what size chicken you choose so go with what you have, but Lucy tends to veer towards 1.2 kg that she prepares herself. And if you’re up for it, you’ll be doing that too.

      “I like to think that appreciating the food we eat extends beyond simply knowing an ingredient to the handling of it (although I grew up on a working farm so I have had the benefit of experience from a young age). But if it’s not for you, just ask your butcher to do this for you,” says Lucy.

      READ MORE: Umm, These Vegan Pizzas Might Even Taste Better Than The Real Thing

      Make The Most Of Your Meal Prep

      Whether you decide to handle the chicken yourself or you get your butcher to do it for you, we’re going to help you make the most of your meal prep.

      Play one of these podcasts while your chicken cooks in the oven — and learn some mindful strategies while finishing off your meal. Master chef or mindful chef?

      The Happiness Lab with Dr. Laurie Santos

      The Happiness Lab with Dr. Laurie Santos offers science-based strategies for enhancing happiness and wellbeing. Their “Burnout and How to Avoid It” episode is 39 minutes long; just in time to hear your oven timer go off!

      Unlocking Us with Brené Brown

      This podcast is for anyone who wants to become more self-aware and silence their negative self-talk. Check out the 35-minute episode “Brené with Karen Walrond on Accessing Joy and Finding Connection in the Midst of Struggle.”

      On Purpose with Jay Shetty Podcast

      This podcast features interviews with some of the most insightful people in the world. “Gwyneth Paltrow Interviews Jay Shetty ON: Daily Actions to Build Life-Changing Habits & Training Your Mind to Break Old Patterns” is a must-hear!

      READ MORE: The Flavourful Chicken Club Salad Recipe You Need In Your Life Right Now

      Shandong Chicken Recipe

      “Every comfort food dish in every country ultimately comes down to carbs’ n’ sauce,” says Lucy Tweed, author of cookbook Every Night of the Week and creator of this recipe. And beyond the carbs n’ sauce you’ll also need protein; it doesn’t matter what size chicken you choose, but Lucy tends to veer towards 1.2 kg.

      Prep Time 15 minsCook Time 45 mins

      Course Main CourseCuisine Chinese

      Servings 6 people

      1 Saucepan1 Deep Baking Dish1 Frying Pan
      1 Whole Chicken, spine removed and pressed flat* you can ask your butcher to do this for youSauce125 ml Soy sauce3 Tbsp Honey5 cm Knob of ginger, peeled and left whole3 Whole Spring onions, white parts roughly chopped, green tops reserved for garnish1 Whole Onion, quartered3 Tbsp Chinese black vinegar1 Tbsp Chilli bean paste1 Tbsp Chicken stock powderNoodles2 Tbsp Olive oil2 Bunches Water spinach, cut into 10cm pieces6 Whole Garlic cloves, sliced500 gram Fresh rice noodles (or use dry noodles cooked according to the packet instructions)1 Tbsp Sesame oil
      Preheat the oven to 200°C.Finely slice the green spring onion tops lengthways or on a very sharp angle and put in a glass of iced water so they curl up. Completely unnecessary when it comes to flavour but such a fun accessory.Warm all the sauce ingredients in a saucepan with 125ml water.Put the chicken in a deep baking dish lined with baking paper and pour the sauce over the top.Place in the oven for 45 minutes (and put on a podcast). Lucy puts a piece of foil over hers at about 25 minutes because the skin can really take that self tan look too far! Not tight, just literally rest the foil on the top. Untucked.While that’s happening, get the noodles ready. In a large frying pan over medium heat, add the oil and cook the spinach and garlic slivers until the garlic just starts to brown. You can use ordinary spinach as a substitute but it isn’t as silky in texture.Add the rice noodles and 3 tablespoons water to loosen them. Toss this well and dress with the sesame oil.Cut the chicken into pieces to serve. (The hardest bit is the thigh bone but you can leave this part whole if you like. Everything else you can snip at the joint.)Slice the now candied ginger to serve on top, along with the curly green tops of the spring onions.

      Keyword chicken, dinner, healthy More

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      Um, People On TikTok Are Eating The Peels Of Fruit & Veggies – And They’re So Good

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      Step one of eating the mango: peel the fruit and throw the peel away, right? Apparently, wrong! TikTokkers the world over are showing how they prepare the peels of fruits and vegetables to maximise their nutrient intake, and the science backs them up.

      While there may be reasons to peel your apples, pears, carrots or potatoes – such as to get rid of pesticide residue for example – the nutritional benefits of leaving the skin on could outweigh the reasons for eating them with skin off.

      In some countries, some fruits and veggies are routinely eaten with the peel on, like lemons, oranges, mangos and even bananas. And the benefits? Through the roof.

      Peels increase your vitamin and mineral intake

      The peels of fruit and vegetables like apples and potatoes are rich in vitamins and minerals such as vitamin A and C, calcium and potassium. While the specific nutritional content of the peel varies depending on the particular fruit or veg you’re eating, in general, if you eat the unpeeled version, you’re getting more goodness into your system. For example, the US Department of Agriculture says that a raw apple with its skin on contains up to 322% more vitamin K, 142% more vitamin A, 115% more vitamin C, 20% more calcium, and up to 19% more potassium than its peeled version. It also found that a cooked potato with its skin still on has up to 175% more vitamin C, 115% more potassium, 111% more folate, and 110% more magnesium and phosphorus than a peeled one.  

      READ MORE: Finally, A Medical Aid Is Offering DNA Tests To All Members

      READ MORE: All The Vegan Kits, Meals And Guides To Help You Go Vegan

      Peels are packed with fibre

      Fruit and veg peels are an excellent source of insoluble fibre, which is crucial for ensuring gut health and preventing things like constipation. Unlike soluble fibre which dissolves in water, insoluble fibre adds physical bulk which helps to speed up the removal of waste from your gut.  This bulk also makes you feel fuller for longer, which can help with weight loss goals if you’re restricting your calories and exercising portion control. Again, the exact fibre amount you’re getting depends on the particular item you eat, but the peels of fruits like guava and tomatoes and vegetables like aubergines are especially high in insoluble fibre.

      They contain antioxidants

      Antioxidants are molecules that fight free radicals in your body, which when found in high levels can cause oxidative stress on the body and increase your risk of developing diabetes, heart disease and cancer, as well as neurological diseases such as Alzheimer’s. Antioxidants counter the effects of these free radicals, thereby lowering your risk of developing these health problems. But here’s the thing: in many fruits and vegetables, these antioxidants tend to be concentrated in the outer layer – so peeling them means you’re missing out.

      @spicymoustache Next time you grow or buy organic onions, don’t throw away the skins but use them to make this zero waste condiment which is absolutely delicious! tip – when you use the oven to cook something, use the left over heat (oven off) to dry your onion and garlic skins. Just simply keep the door shut and let them dry. ONION & GARLIC PEEL POWDER 🧅🧄 •onion peel •garlic peel •salt •pepper •paprika powder •chilly powder •optional flavours example: Mediterranean herbs, masala mix, chives & dill . STEP BY STEP: 🥣 – wash your peels together or separately depending on the quantity you have if you want 2 different powders. – tap them dry and place on a baking tray – bake at 160* for about 5 min keep an eye on it and make sure they nice and crispy when ready (turn off the oven and leave the door shut until dry) – blend them until you have a fine powder. – add salt , pepper , paprika and chilly powder for a great fries potato seasoning or get creative using different mixed Mediterranean herbs or a masala mix . – the quantity depends on how much peels you have so taste the mix first to get the best result #fyp #foryoupage #contentcreator #zerowaste #onion #garlic #zerowastetips #zerowastehacks #zerowasteliving #zerowastetiktok #easyrecipe #veggiescraps #ecofriendly ♬ Bach unaccompanied cello suite “Prelude” – Jianteng

      They can be medicinal

      Some peels that we’d normally consider inedible in their whole form have exceptional health benefits. Citrus peels like those of oranges, lemons and grapefruit contain large amounts of flavonoids, which have many medicinal benefits such as being anti-cancer, anti-inflammatory and antiviral. To make them more pleasant to eat you could grate them and use them as zest, or cut them into strips and add them to salads or smoothies, or even turn them into treats like orange marmalade or lemon curd. You can also benefit from using them on your skin too, thanks to their antibacterial and antimicrobial properties. When applied topically – such as ground up into a paste and used as a face mask – they can improve pigmentation, inflammation and even increase the skin’s elasticity to reduce signs of ageing.  

      READ MORE: Are Air Fryers Actually Healthy Or Am I Kidding Myself?

      It’s more convenient

      We get it. We’re busy, and so are you. Saving time on meal prep could mean…just leaving the peel on! Think: shorter times to prepare school lunches or dinners – and the skin on means you’ll preserve the natural moisture in them too.

      In many cases, such as with avocadoes or pineapple, the skin is simply too rough or prickly to eat. While in other cases, people may peel items in order to get rid of the residue of pesticides that could be on them. However, it’s worth considering that peeling isn’t completely fool-proof, so these pesticides may still reach inside the fruit. Because of this, it’s more worthwhile to try and source organic food that limits or even cuts out the use of harmful chemicals for pest control. Beyond this, you can also remove much of the pesticide residue by washing – so invest in a good scrubbing brush to wash them thoroughly before eating them – peel on of course! More

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      The Only Loaded Nachos Recipe You’ll Ever Need

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      Summer nights are for fun food. And this recipe has that in scoop. This is definitely a “do try this at home” kinda dish and once you’ve made it once, you’ll never want to try another loaded nachos recipe again.

      Best part? We’re well aware most people would’ve already abandoned their New Year’s resolutions or goals. And we’re here to help you get back on the right track (or even find a new goal). Without taking more of your precious time.

      You Can “Read” While You Make This Loaded Nachos Recipe

      If you promised you’d read more this year but have found your bookshelf doing little more than collecting dust, this is for you. Meet your new BFF — Blinkist. This app condenses non-fiction books into 15-minute audiobooks. So, you’ll be able to get at least one or two in while nailing this nachos recipe. Reading challenge, sorted!

      READ MORE: This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need Icing

      Beef & Bean Loaded Nachos Recipe

      Loaded nachos are one of those dishes so delicious you can’t really choose a stand out ingredient. Between the guac, cheese, chips, beans, meat and more, with every layer you add, the more moreishs it becomes.This loaded nachos recipe might be the exception, though. The star of this show is the cheese. It’s a souped-up béchamel — saucy, stretchy and delicious. You’ll never want to make nachos any differently after trying this recipe.

      Prep Time 10 minsCook Time 30 mins

      Course Main CourseCuisine Mexican

      Servings 6 people

      1 Frying Pan1 Oveproof Dish
      1 tbsp Olive oil1 kg Beef mince1 tbsp Dried oregano2 tsp Ground cumin2 tsp Smoked paprika1 tsp Ground coriander1 Onion, chopped3 Garlic cloves, crushed1 tbsp Tomato paste (concentrated puree)400 g Tin black beans, drained and rinsed400 g Tin chopped tomatoes2 tbsp Sea salt100 g Corn chipsBig dollop of sour creamCheese Sauce500 ml Béchamel sauce mix125 ml Milk200 g Grated cheddar125 g Grated mozzarellaGuacamole3 Small avocados, roughly choppedJuice of 1 limet tsp Sea salt1 tbsp Spring onion, green part only, chopped1 tbsp Coriander, chopped1 tbsp Pickled jalapeño, choppedTomato Salsa2 Roma tomatoes, chopped1 Golden shallots, chopped1 tbsp Olive oil1 tsp Red wine vinegar1 tsp Sea salt1 tsp SugarOptional IngredientsA margarita Although this could be classed as essential
      Preheat the oven to 180°C. Heat the oil in a large frying pan over high heat and brown the mince for 5 minutes or so, breaking up any large lumps as you go.Add the spices, onion and garlic and cook for another 5 minutes until the onion has softened.Add the tomato paste, black beans and tinned tomatoes. Half-fill the tomato tin with water and swish it around, then add to the pan. Season with the salt.Simmer over medium heat for 10 minutes so it reduces a bit. Meanwhile, for the cheese sauce, make the béchamel, adding the milk slowly until the sauce is smooth. Fold in the grated cheese until melted and combined. Mmmm.Transfer the mince mixture to an ovenproof dish and nestle the corn chips on top.Drop spoonfuls of cheese sauce over the meat and corn chips.Bake for 10 minutes until golden and bubbly.While that’s happening, make the guacamole by combining all the ingredients in a bowl.Ditto for the tomato salsa.Eat the nachos with the guacamole, tomato salsa and sour cream.

      Keyword beef, mexican dish, nachos More

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      This Vegetarian Recipe Makes The Perfect Movie Night Snack

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      There are many ways to enjoy this Boland water plant. This Asian-inspired vegetarian snack recipe wins every day. Here’s what you need to know about the South African delicacy.

      What Is A Waterblommetjie?

      Waterblommetjies (literally water flowers) are native to the Western Cape and grow in ponds. They grow in winter so if you’re eating seasonally like Ilse Van Der Merwe, creator of this recipe and author or Simply Seasonal, reserve this recipe for the cold, wet months.

      But how are these flowers actually eaten, you ask? Well, the most common way to use waterblommetjies is in the ultimate comfort food; a bredie. The delicate and earthy flavour of these little plants balance out the rich, fatty flavour of the lamb in the stew to make a tummy-warming meal.

      READ MORE: Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now

      The Ultimate South African Vegetarian Snack Recipe Ahead

      And although bredie has been waterblommetjies’ claim to fame for centuries, this vegetarian snack recipe is sure to put it on the map as crispy, saucy, proudly South African snack. Now, all that’s left is to choose what you’ll be binge-watching tonight.

      Waterblommetjie Tempura With Aïoli And A Soy Dipping Sauce Recipe

      Chef’s Note: The two dipping sauces are a must, but if you’re only going to make one sauce, make the soy and ginger one.We all love a good shortcut and if you need one this is it: you can also use store-bought ponzu sauce as is, as a substitute.Want more proudly South African recipes? Get a copy of Simply Seasonal by Ilse Van Der Merwe.

      Prep Time 15 minsCook Time 20 mins

      Course Appetizer, SnackCuisine South African

      Servings 6 people

      1 Blender1 Whisk1 Small mixing bowl1 Wide pot
      Aioli2 Egg yolks30 ml Lemon juice10 ml Dijon mustard1 Clove Garlic125 ml Canola oilSalt and pepperSoy Dipping Sauce45 ml Soy sauce45 ml Fresh lemon juice15 ml Finely grated fresh ginger2.5 ml Sesame oil1-2 Whole Spring onions, finely slicedWaterblommetjie Tempura500 grams Fresh waterblommetjies70 grams Cake flour60 grams Cornflour±180 ml Soda waterCanola oil, for deep fryingSalt and pepper, to taste
      For the aÏoli, blend the yolks, lemon juice, mustard and garlic in a small blender with an open spout (or tall cup with a stick blender) and season with salt and pepper. Add the oil in a thin stream while blending continuously, until a thick mayonnaise is achieved. Set aside.For the soy dipping sauce, whisk all the ingredients together in a small mixing bowl. Set aside.For the tempura, rinse the waterblommetjies under running tap water, then bring about 1 cm of water to a simmer in a wide pot.Add the rinsed waterblommetjies, cover with a lid, and steam for 10 minutes. Remove from the pot and drain off the excess water. Set aside to cool slightly.In a mixing bowl, mix the cake flour and cornflour, season with salt and pepper and add the soda water. Mix with a fork or whisk – some lumps should remain.Heat 4–5cm of oil in a wide pot to 180°C (most of us don’t have a thermometer for this, so test a few drops of tempura batter to see if it sizzles). Dip each waterblommetjie into the batter to cover all sides, then place carefully into the oil. Fry in batches on both sides until golden (they won’t get very dark because of the cornflour) and fully cooked, then remove with a slotted spoon and drain on kitchen paper. Serve hot, with the aÏoli and the soy dipping sauce on the side.

      Keyword starter, vegetarian More

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      This Dark Chocolate & Date Fudge Is The Perfect Healthy Treat

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      This decadent twist on an old classic is bound to do the trick. This will be your go-to easy fudge recipe for anything from a date night or picnic with friends to a healthy treat for when the cravings hit.

      READ MORE: This Simple Freezer-Friendly Pulled Pork Tortilla Recipe Is Perfect For Meal Prep

      Dark Chocolate And Date Fudge Recipe

      This decadent, yet healthy dessert only has 4 grams of sugar and is the perfect treat for any occasion.

      Prep Time 15 minsCook Time 0 mins

      Course DessertCuisine American

      Servings 64 servingsCalories 51 kcal

      1 Baking pan1 Food processor
      Non-stick cooking spray1 cup pitted Medjool dates1 tsp pure vanilla extract1/4 tsp kosher salt1 3/4 cup 70 percent dark chocolate, melted1/3 cup hazelnuts, toasted, skinned, and very roughly chopped1/4 tsp flaky salt
      Lightly spray a 20x20cm baking pan. Line with parchment paper, leaving an overhang on two sides; spray paper.Soak dates in boiling water for 10 min; reserve ½ cup liquid, drain, and transfer to a food processor along with vanilla extract and kosher salt.Add ¼ cup reserved liquid and puree, scraping down the sides and adding additional reserved liquid as necessary to blend, until smooth. Add chocolate and puree until smooth.Transfer mixture to the prepared pan, top with hazelnuts and ¼ tsp flaky salt. Refrigerate until set, at least 2 hours. Cut into 2.5cm squares. Store in the refrigerator for up to 2 weeks.

      Keyword chocolate, healthy

      *This article was originally published on Women’s Health US More

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      This Slow-Roasted Lamb Shoulder Recipe Is Perfect For A Special Occasion

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      Got a dinner party on the cards? Maybe you’re having your family over? Or perhaps you just wanted to indulge with a delicious Sunday lunch (and use the leftovers for meal prep). This slow-roasted lamb shoulder recipe will be the star of any show and it’s pretty damn fuss-free.

      Need more motivation to make this meal? Here are 4 benefits of eating lamb:

      Lamb is rich source of high-quality protein (and we all love protein that packs a punch).

      It’s an amazing source of many vitamins and minerals, including iron, zinc, and vitamin B12. Now those are some seriously important vitamins and minerals.

      Eating lamb regularly may promote muscle growth, maintenance, and performance. So you can hit the gym hard and then eat this meal rest assured you’re fuelling yourself the right way.

      It helps prevent anaemia (and we all know how common it is for women to suffer from this). Now you can eat yourself healthier.

      Sold? We thought so. Now try this flavourful, melt-in-your-mouth lamb shoulder recipe below. Want more delicious recipe just like this one? Try out the cookbook Simply Seasonal by Ilse Van De Merwe.

      READ MORE: Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now

      Slow-Roasted Lamb Shoulder On Herbed Couscous With Mint And Peas

      Lamb, mint and peas, they are a pretty solid trio you can rely on to deliver flavour in any recipe. This lamb is a great partner for the minted peas.Pro tip: Start the lamb early because it needs quite a few hours in the oven.

      Prep Time 15 minsCook Time 7 hrs 30 mins

      Course Main CourseCuisine French

      Servings 6 people

      1 Deep roasting tray
      ±12 Pickling onions, peeled but kept whole4–6 cloves Garlic, peeled but kept whole±2 kg Whole lamb shoulder5 ml Dried origanum250 ml Dry white wine250 ml Water500 ml Couscous500 ml Boiling water±30 ml Extra virgin olive oil250 grams Fresh or frozen peas10 ml ButterSalt and pepper, to taste20 grams Fresh mint, finely chopped (reserve some for topping)20 grams Fresh Italian parsley, finely choppedJuice and finely grated rind of a lemon
      For the lamb, preheat the oven to 220°C and place the onions and garlic in a large deep roasting tray. Place the lamb shoulder on top, scattering with origanum and seasoning with salt and pepper all over. Add the wine and water to the tray, then cover with a lid (or with foil). Roast for 30 minutes, then turn down the heat to 120°C and roast for another 6–7 hours until very tender and falling from the bone.About 30 minutes before the lamb is ready, place the couscous and boiling water in a bowl and season with salt. Cover with a lid or a plate and leave to steam for about 5 minutes. Fluff up the couscous with a fork, then add the mint and parsley, lemon juice and rind and olive oil. Stir well and add more salt if needed. Cover and set aside until ready to serve.Briefly cook the peas in boiling water and drain, then stir through the butter and season with salt and pepper. When the lamb is ready and completely fall-apart tender, transfer it with most of the pan juices (if the pan juices are too much, pour into a small jug and serve on the side) to a large serving platter along with the peas, scatter with a few whole mint leaves, and serve with the couscous on the side.

      Keyword dinner, lamb More