Monday – Roasted Winter Vegetables and Rump Steak with Kale and Fetta Sauce

Tuesday – Sausage and Capsicum Ragu with Pasta and Poached Egg
 

Wednesday – Black Bean and Vegetable Loaded Sweet Potatoes
 

Thursday – Roast Chicken and Honeyed Carrots with Warm Potato Salad
 

Chicken Kebabs and Caramelised Walnut Waldorf Salad

Method

  1. Preheat the oven to 200°C (180°C fan-forced). Line 2 shallow baking trays with baking paper. Place another sheet of baking paper on a work surface for the caramelised walnuts.
  2. Cut the potatoes into wedges. Place in a single layer on one baking tray and drizzle with oil and season with salt and black pepper. Bake for 45 minutes or until golden and crisp.
  3. Finely grate parmesan and sprinkle in a thin layer on the second baking tray. Bake for 7-8 minutes or until golden and cooked. Remove from oven and cool on baking tray. Break into shards.
  4. Place the sugar in a small frying pan or saucepan and cook over medium heat for 4-5 minutes or until the sugar turns to golden caramel. Quickly add the walnut and coat in mixture. Pour out onto the sheet of baking paper and leave to cool. Coarsely chop and reserve.
  5. Heat a large frying pan with a tablespoon of oil. Add the kebabs and cook over low/medium heat for 15 minutes or until golden and cooked. Alternatively, cook on BBQ. Place on serving platter and sprinkle with parsley.
  6. Place a cup of olive oil into a medium bowl. Add mustard, vinegar and salt and pepper to taste. Whisk together and reserve.
  7. Dice the celery and place in serving bowl. Finely slice the Brussels sprouts and apple and toss together with the celery. Drizzle with the dressing and scatter with the caramelised walnuts and parmesan crisp shards.
  8. Serve immediately along with the kebabs and wedges.

TIP: Serve with lemon wedges.