Chef Jessica Monty
Mixed Grill
INGREDIENTS
- 1 cup fresh mint leaves
- ½ cup fresh parsley leaves
- ½ cup extra-virgin olive oil
- 2 tablespoons White Vinegar
- ½ teaspoon chili flakes
- 1–2 cloves garlic, minced
- ½ teaspoon salt
- Lamb Rack
- Tri Tip
- Kale
- Avocados
- Halloumi Cheese
- Orange
- Lemon Juice
DIRECTIONS
Mint Chimichurri
- Finely chop the mint and parsley by hand (for rustic texture), or pulse in a food processor if you prefer a smoother version.
- In a bowl, combine the herbs with the minced garlic, vinegar, chili flakes, and salt.
- Slowly stir in the olive oil until fully combined.
- Taste and adjust seasoning with more salt, pepper, or acid as needed.
- Let it sit for 10–15 minutes so the flavors can meld. Even better after an hour.
Lamb and Tri Tip
- Take lamb rack and split straight down between each to create a lollipop
- Season all over with salt and pepper
- Take Tri tip and trim back the fat
- Season all over with salt and pepper and place on grill
Kale Salad and Meat
- Take Kale and pull down on the leaves halfway and rip
- Cut Avocado straight down the center and then quarter
- Cut Halloumi Cheese into 4 pieces
- cut orange in half
- Season Kale with olive oil and Salt and pepper over all
- Place the kale, halloumi, avocado quarters, and lamb on a hot grill.
- Spray the kale with water to create light steam and prevent burning.
- After 3 minutes Remove the avocado and immediately squeeze fresh lemon juice over it to preserve the green color.
- Remove kale and halloumi. Roughly chop both.
- eel back the skin from the avocado quarters and roughly chop
- Squeeze fresh orange juice over the top for brightness and a hint of sweetness
