This week we made sticky Mongolian Lamb, just like the type you'll find in a restaurant. It has all the delicious flavours and is so quick and easy, you have to get on it.
We're eating a super easy grilled chicken with succotash salad and wraps (PS this is probably the only way I'm going to cook chicken from now on), and then a Tuna Nicoise pasta salad which makes the most of the new season tomatoes. TIP - if you don't like canned tuna, you can use BBQ chicken or Smoked salmon fillets in place of the tuna, although I LOVE it in this dinner.
We finish things off with a delicious Massaman curry that manages to be both fresh and creamy. If you're making this for kids, swap half the Massaman paste for PB to reduce the spiciness and make it appealing to everyone.
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