|Banana Mayonnaise Muffins||Beer Battered Fish & Wedges|
|Grilled Prawns||Char-Grilled Corn Cobs|
|Wasabi Mayonnaise||Mayo Mud Cake|
|Zucchini Fritters||Chicken Baguette with Mayo|
|Basil Aioli||Spicy Aioli Dip|
|Potato Salad With Mustard||Lamb Pie with Aioli Mash|
|Peri Peri Potato Salad||Lamb Kofta with Peri Peri|
|Crudites with Ranch Dip||Zesty Potato Salad|
|Crunchy Pear Salad||Balsamic Bruschetta|
|Broad Bean & Chorizo Salad||Potato Wedges w/Peri Peri|
|Roast Beet & Orange Salad||Balsamic Beef Skewers|
Marinate 4 lamb steaks in 1/2 cup Birch & Waite Greek Lemon Dressing in the refrigerator for 2 hours.
Stand at room temperature for 15 minutes before pan-frying or grilling on medium/high for 2-5 minutes each side. Rest lamb before serving, then serve with a fresh Greek Salad.
Birch & Waite Greek Lemon Dressing
100g of your favourite salad leaves, roughly shredded
300g cherry tomatoes
1 large green capsicum, sliced
1 telegraph cucumber, sliced
1 red onion, diced
200g goats fetta, diced
1/2 cup (75g) kalamata olives
Combine salad ingredients in a large serving bowl and dress with Birch & Waite Greek Lemon Dressing. Top with slices of warm marinaded lamb
"A simple, healthy, meal idea that is bursting with flavour"