Easter Supper

Roast Beetroot Salad
Dinner with the in-laws leading up to Easter

Braised lamb
Roasted Beetroot Salad with roasted baby beetroot, cherry tomatoes, cucumber, toasted walnuts, dried sour cherries, and a dressing made by pestling rosemary, roasted garlic cloves, and olive oil with salt and pepper. Finished with the leaves from a handful of flat leaf parsley.
Pearl Barley Tabbouleh
Creme Egg Pudding worked just as well with frozen caramel-filled eggs.
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