I have started running again. It has been so long between trips! I had a few things come up last year that prevented me from exercising for some time, so right now I am like a beginner all over again. A couple of weeks ago I woke ridiculously early and decided the best way to fill the time was to throw on my runners and get outside. It was dark, cool and perfect. I had forgotten how much I love it!
I struggle up the hills and I shuffle along at a slow and steady pace. It makes me happy and each night I hope I wake early enough to get outside the following morning, before my husband heads to work. I am not a fan of alarms.
I have been through many phases when it comes to exercise, but I am not sure that there is anything I have enjoyed as much as an early morning run. The peace, the silence, the darkness, the hour when I have my mind to myself.
Let’s see how I go over winter….
2 red capsicums or 2 – 3 tomatoes, quartered
1/2 cup hulled tahini
juice of one lemon
400g chopped roast lamb or any cooked meat (the meat is optional. If I am not using meat I add extra roast vegetables such as carrot and cauliflower)
400g diced roasted sweet potato (I use a mix of sweet potatoes)
1 cup peas (optional, frozen is fine)
Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.
Place the capsicums or tomatoes, tahini and lemon juice into your blender or food processor. Blend until smooth and well combined.
Combine the remaining ingredients in a large bowl. Pour over the sauce and gentle mix. Divide the mixture between as many ramekins as people you are serving. Bake in the oven for 20 minutes or until golden on top and heated through.
Alternatively you could do it all in a large baking dish and adjust the cooking time accordingly.
Serve and enjoy.