Lamb steak with braised chicory, polenta and balsamic roasted cherry tomatoes Recipe

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar offers a tangy flavor with fewer calories.

polenta

🥗Healthier: quinoa

💰Cheaper: cornmeal

Quinoa is a protein-rich alternative, while cornmeal is a less expensive option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is a dairy-free option, while a cheese blend can be more affordable.

Chop chicory into slices and separate the leaves.

Strip thyme leaves off the stalks and finely chop parsley.

Heat a frying pan or saucepan until very hot; add a splash of sunflower oil.

Add chicory to the hot pan and caramelize; add a pinch of salt and thyme leaves.

Add Demerara sugar, turn the heat down, then add a knob of butter and a little stock; cook until chicory is soft and glazed.

In a separate saucepan, bring milk to a boil.

Once milk is boiling, whisk in polenta, adding a pinch of salt and black pepper; stir continuously until thickened, about 3 minutes.

Once thickened, add butter and parmesan cheese to the polenta; mix until creamy.

In a mixing bowl, combine salt, balsamic vinegar, olive oil, and pepper; mix together.

Pour the mixture over the cherry tomatoes and cook in the oven for about 5 minutes until the skin splits.

Heat a frying pan until hot; season lamb steaks with sea salt on both sides and drizzle with sunflower oil.

Cook lamb steaks for a few minutes on each side until done.

Finish the chicory with chopped parsley.

Spoon polenta into a ring on a plate, top with braised chicory, and slice lamb steak on an angle to place on top.

Finish the plate with roasted cherry tomatoes and drizzle with balsamic.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens