Rocket & random herb salad (from our garden) with a lime/grape
fruit marmalade vinaigrette and breaded, sautéed, goat cheese rounds. The herbs were pineapple sage, mint and parsley. The pasta was dressed with a cold dressing made of: good non-fat yogurt, a shot of liquid whipped cream (you are supposed to use full fat yogurt) 2 minced toes of fresh garlic, salt to taste and a pinch of sugar, zest of 2 lemons and minced parsley. I also put in some medium/mild heat dried red flakes. Mix well…..drain cooked pasta well and slide it into the bowl with yogurt sauce mix….the sauce should be abundant….let stand for 5 minutes…..it will soak in. We topped it with some grated sheep’s milk Gouda. It was a bit of a cheese centric meal…..so maybe not great together: but each dish was great as a stand- alone item. Next time salad with lamb or the pasta with a tomato salad.
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