October
use-it-up meal plan
shop
once for
3 easy
meals
From the October 2015 issue
Use the shopping list to grab everything you need to make three delicious dinners. Start with the Spring lamb with whipped fetta & roast capsicum panzanella, and then use up key ingredients to make the Risoni, lamb & fetta salad and the Fetta & roast capsicum tart from the October issue of taste.com.au magazine.
The featured recipes
1
Spring lamb with whipped fetta & roast capsicum panzanella
This hearty lamb roast comes with a fresh spring salad, rich whipped fetta and plenty of leftovers for more dinners!
2
Risoni, lamb and fetta salad
This easy salad uses up leftovers to create a whole new dish - crumble over creamy, salty fetta for a burst of flavour.
3
Fetta and roast capsicum tart
Whip up this easy vegetarian tart in just 40 minutes, filled with rich Mediterranean flavours!
Here's what you'll need to make our three tasty dinners. Just log in to add the ingredients to your shopping list.
- 6 mixed capsicums (we used red and yellow)
- 150ml light flavour extra virgin olive oil
- 1 large (about 2.8kg) leg of lamb
- 4 anchovies
- 2 garlic cloves, quartered, plus 1 clove, extra
- 2 brown onions, thickly sliced
- 1⁄2 small bunch fresh lemon thyme
- 185ml (3⁄4 cup) dry white wine
- 185ml (3⁄4 cup) water
- 200g stale ciabatta bread, torn
- 200g Lemnos Smooth Fetta, crumbled
- 1 lemon, rind finely grated, juiced
- 1 1⁄2 tablespoons white balsamic vinegar
- 1 tablespoon drained baby capers
- 350g mixed baby tomatoes, halved
- 2 ripe truss tomatoes, coarsely chopped
- 1⁄2 red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- 300g dried risoni pasta
- 2 large zucchini, peeled into 3mm-thick ribbons
- 1 1⁄2 teaspoons dried oregano leaves
- 2 tablespoons light flavour extra virgin olive oil
- 300g leftover roast lamb from recipe 1, shredded
- 80ml (1⁄3 cup) leftover pan juices from recipe 1
- 1 tablespoon white balsamic vinegar
- 1 1⁄2 tablespoons drained baby capers
- 1 lemon, rind finely grated, juiced
- 1 bunch fresh mint, leaves picked
- 1⁄2 cup firmly packed fresh dill sprigs
- 1⁄4 red onion, thinly sliced
- 180g Lemnos Traditional Fetta Cheese, crumbled
- 2 sheets frozen puff pastry, partially thawed
- 1 egg, lightly whisked
- 1⁄4 red onion, finely chopped
- 1 teaspoon finely grated lemon rind
- 1⁄2 cup fresh basil leaves, finely chopped, plus extra to serve
- 360g leftover roast capsicum from recipe 1
- 200g Lemnos Smooth Fetta, crumbled
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