Pea & Mint Soup

Frozen peas are fine to use with this one. Don’t be afraid to be generous with the mint & goat yogurt

• 1TBSP Olive oil
• 1 leek chopped
• 2 cloves garlic chopped
• 3 cups stock (veggie or chicken)
• 1 packet frozen peas (3 cups fresh if in season)
• 1/4 cup fresh mint ++
• 1-2 TSP fresh squeezed lemon juice
• 1/2 cup goat yogurt ++

• Over a medium heat warm the olive oil.
• Add the leek, garlic & some fresh ground pepper – 5 mins.
• Add the broth, bring to the boil then add the peas – cook for 10 mins.
• Remove from the heat, add the mint leaves and let stand for 10 mins.
• Blend the soup, stir in the lemon juice and goat yogurt.
• Add salt to taste

Lemon & Garlic Shrimp with Red Pepper, Cherry Tomatoes & Goats Cheese over Rice

 

• 3/4 lbs Fresh Tiger Shrimp (or equivalent)
• 1 Lemon (zest grated & juiced)
• 4 Large White Button Mushrooms (optional, down to personal preference)
• 1/4 cup Parsley, roughly chopped
• 2 or 3 tbsp Soft Goats Cheese
• 1 Red Pepper, diced
• 2/3 cup Cherry tomatoes (sliced in half)
• 2 cloves Garlic (thinly sliced)
• 2 cups Rice (I used basmati)
• Salt (pinch, to taste)
• 1 tbsp Olive Oil

• Over a medium heat add the olive oil & partially cook the sliced garlic for 1-2 mins. Add the mushrooms & red pepper and cook for 3-5mins. Add the cherry tomatoes and cook for another 2 minutes. Then add the Shrimp, lemon juice, grated lemon zest, chopped parsley & salt. Continue cooking through until the shrimp is done (be careful not to over cook the shrimp, it should be pink throughout but not rubbery) Remove from heat & stir in the soft goats cheese. Serve over the rice with fresh ground black pepper, to taste.
• This dish can also be prepared with noodles or linguine instead of rice.

• Total cooking time – 35 mins