Ingredients
50g kumera, peeled, cut in 2 cm pieces
1 tsp SIDS HONEY MUSTARD VINAIGRETTE
2 tbsp warmed low-fat milk
2 tsps rice bran oil
1 onion, cut in thin wedges
250 g zucchini, cut in 2 cm cubes
250 g yellow squash, quartered
250 g punnet cherry tomatoes, halved
4 trim lamb leg steaks
1 tsp SIDS CRAZY SALT
Directions
Place kumera into a microwave-safe dish. Cover then cook on HIGH power for 10 minutes until tender. Drain, add SIDS HONEY MUSTARD VINAIGRETTE then mash. Add milk and salt & pepper. Mash, adding more milk if required.
Meanwhile, heat half the oil in a frying pan. Add onion, zucchini and squash. Cook, tossing, for 7 minutes. Add tomatoes, increase heat to high then cook, tossing, for 3 minutes.
Preheat a chargrill on medium-high heat. Brush lamb with remaining oil. Season with SIDS CRAZY SALT. Cook for 3 minutes each side then stand for 5 minutes. Serve with kumera mash and vegetables.
