250g cooked slow roast lamb shoulder
100g roast red capsicum (pepper)
2 tablespoons hummus
½ ripe avocado
1 tablespoon avocado or olive oil
1 teaspoon ground black pepper
In a microwave or regular oven, re-heat the lamb in a bowl.
Top with capsicum, hummus (shop bought; gluten/dairy free, low salt), avocado and twist some ground black pepper on top then drizzle with oil.
I usually have the capsicum in the fridge – this is how I do it …
Pre-heat oven to 200ºC. Place capsicum on some baking parchment or foil in an oven-proof dish and pop in the oven, whole, for about an hour, turning once. Remove after an hour, or once the skin has started to colour. When cool, remove the skin, seeds and membrane and store in the fridge in an air-tight container. Retain any juice from the capsicum and pop that in with it.
It is so yummy and simple and I often have this when I’m home from a long day and don’t feel like starting anything from scratch. One of my dear friends said that I should share these little gems that I make up – I don’t see them as anything unique, but I guess that’s just because I eat like this all the time, I’m so used to it! Hope you love it as much as I do xx