Lemon thyme sliced steak with lentils

4 ppl:

600g steak

Marinade:

1 (15ml) Tbsp thyme leaves

2 cloves garlic, crushed

Zest & juice of 1/2 lemon

80ml EVO oil

1 tsp sea salt

Pepper

2 tins lentils

Large handful toasted pecans

Large handful chopped parsley or chives

Prepare marinade in smallest baking dish. Grill steak (about 3 mins each side) & rest in marinade, covered with foil.

Drain lentils & rinse in boiled water. Remove steak from marinade, stir lentils, nuts & parsley through marinade & transfer to serving dish. Slice steak & layer on top. Drizzle with more EVO oil if needed.

Lovely with steamed broccolini.

Cheesecakelets

Per person:

1 egg

2 tsp sugar

1/3 cup cottage cheese

1 (20ml) Tbsp flour

To serve pp:

1/2 cup strawberries

1/4 tsp balsamic vinegar

1/4 tsp sugar

If using get strawberries mixed first.

Cheesy quinoa

2 ppl:

1 brown onion, diced

1/2 cup quinoa

1 cup stock

Large handful melting cheese

2 handfuls parsley

Soften onion about 10 minutes, add quinoa & stock & bring to boil. Simmer about 15 minutes till quinoa is cooked, adding extra water if need be. Stir through cheese, remove from heat & stand with lid on for a few minutes. Stir through parsley & serve.

Buttery cabbage with apple

2ppl:

40g butter

1/8 red cabbage, sliced

3 small or 2 large granny smith apples

Melt butter in frying pan. Add cabbage. Grate in Apple, leaving some in chunks. Serve (alone or on toast or pancakes) when softened.