Flatbread kebabs, garlic and rosemary wedges, couscous and carrot salad with yoghurt and mint dressing

carrot salad

Now I was a complete wally and forgot to take photos of this meal, so I’ve had to pinch photos online from the BBC food pages, so all credit to images goes to them.
I simply cut up some potato wedges, sprinkled them with rosemary, salt, pepper and olive oil and stuck them in the oven until crisp.
I the mean time I cooked off some meat balls and added red wine, fresh cherry tomatoes and a blend of Moroccan herbs and reduced down to make a rich sauce and set to one side.
I shredded some cucumber and chopped fresh mint and mixed it into a small pot of natural yogurt for a dip.
Then I grated a few carrots and added sultanas and some crumbled feta and drizzles with some olive oil.
Last but not least I made up some couscous with stock and added chopped sundried tomatoes and sultanas, placed everything in the middle of the table and let everyone serve themselves with some warm flatbreads.potatowedgeswithrosemary


I would probably use lamb for this in hindsight, you can use any kind of salads to go with it, or just eat it on its own for lunch.LambFlatbreads


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