Japanese Fruit Salad With Mint And Coffee Food

LAMB SALAD WITH MINT AND POMEGRANATE

Steps:

• Preheat the oven to 140°C/gas mark 1.
• On the hob, brown the lamb, fat-side down, in a large roasting tin, remove when browned across its middle and set aside.
• Add the vegetables into the roasting tin you browned the lamb in, sprinkle with the salt and cook them gently for a couple of minutes.
• Pour the water over and then replace the lamb, this time fat-side up, let the liquid in the pan come to a bubble.
• Make a tent with tin foil and put in the preheated oven overnight
• About an hour before you want to eat, transfer the lamb from the tin to a large plate
• Just before serving, pull it to pieces with a couple of forks and transfer to a serving dish.
• Sprinkle with more Maldon salt and some freshly chopped mint.
• Cut the pomegranate in half and remove the seeds from one of the halves.
• sprinkle over the lamb.
• Squeeze the juice of the other half over the lamb.
• Serve with green salad and couscous or quinoa.

JAPANESE FRUIT SALAD WITH MINT AND COFFEE

Steps:

• Put all the fruit in a large, beautiful & transparent glass bowl.
• Pour lychee juice over it.
• In a food processor, put the mint,coffee granules and the boiling water.
• Blend until smooth.
• Add cream and blend again for a minute.
• This is your coffee sauce that is now ready.
• Serve the salad chilled with this coffee sauce as a separate dip.
• Enjoy!