Rounding up the mediterranean challenge with a celebratory Sunday lunch

All good things must come to an end and today is the day I´m rounding up this challenge. I thank you all for sharing the 15 posts with me. I think I´ve covered most aspects, options and principles of The Mediterranean diet. I hope you have enjoyed and taken something from it, and that it has given you some ideas on dietary approach and management. I am going to end with a celebratory meal that I think encompasses all the Mediterranean principles and adopts a conceptual plate that carries some  key ingredients of the plan. It is one of our favourite meals here at casa rosada. I will of course post some more new mediterranean recipes as and when I find or create them and will flag them up accordingly, but meanwhile its back to a less themed approach and all kinds of all sorts. I´m introducing something new and that is a "readers showcase" in which the post will feature a picture of one of my recipes that a reader has submitted and a brief comment of how they got on. If you have a picture of one of the recipes featured on this blog, that you have made and would like it featured, send it in with your comments.

 Seville orange and yoghurt  cake with marmalade glaze

RS Kate M.   "Actually-really good!! I will make again. Best warm"

 

And as a bit of extra reading on the subject I can highly recommend Rena Salaman´s book "Healthy Mediterranean Cooking" featuring 100 delicious,healthy and easy to prepare recipes from every corner of the Mediterranean.

Lamb cutlets with chilli roasted pumpkin salad
(picture above)

FOR THE MARINADE (3 hours or overnight)
3 lamb cutlets (costeletas de borrego) per person
Piri piri chilli flakes, cumin seeds, crushed garlic,olive oil Flor de sal, 
cracked black pepper black pepper

CHILLI ROASTED PUMPKIN SALAD
salata de abobobra piri piri assado
serves 4
400g (14oz) Butternut pumpkin,peeled and sliced
1 tablespoon extra virgin olive oil
2-3 dried red chillis
1 teaspoon coriander seeds
3 large juicy cloves garlic
Flor de sal and cracked black pepper
400g (14oz) can of chickpeas (grao bica) drained and rinsed
1 cup coriander leaves
1 long red chilli,thinly sliced
1 cup baby rocket leaves ( Rucola selvagem) 
Put the coriander seeds and dried chillies in a Mortar and pestle.Bash them to a rough powder.place the butternut squash in a roasting pan.Toss to coat with olive oil and then sprinkle with the chilli powder.Season with salt and pepper.Roast for 15 minutes or until the pumpkin is cooked and golden.Place the pumpkin, chick peas,coriander,chilli and rocket in a bowl.When ready to serve gently toss with the dressing and transfer to serving plates.
 
ROSEMARY AND ANCHOVY VINAIGRETTE
O vinagrette de alecrim com anchova
2 teaspoons fresh rosemary chopped finely
1 teaspoon chopped anchovies
2 tablespoons white wine vinegar
4 tablespoons olive oil
1 garlic clove crushed174 teaspoon cracked black pepper
1/4 teaspoon salt
2 tablespoons lemon juice 
Combine all the ingredients in a processor and blend until creamy

*For those who are new here, please note that you can click here and check the previous post.