Ingredients:

• 400gHana Meat Aniloni.
• 500g carton plain yogurt.
• 1 tablespoon chopped fresh mint.
• 1 tablespoon chopped fresh basil.

Instruction:

• Cook Hana Meat Aniloni in large pan of boiling water, uncovered, about 8 minutes or until
just tender; drain.
• To make Minted Yogurt combines plain yogurt, mint and basil in bowl; mix well.
• Combine Hana Meat Aniloni with minted yogurt.
• Serve Hana Meat Aniloni with minted yogurt.

Ingredients:

• 600g lamp.
• 1 teaspoon cracked black peppercorns.
• 1 clove garlic, crushed.
• 1 tablespoon olive oil.
• 1 quantity Hana Aniloni.

Ingredient of Mint Dressing:

• ¼ cup olive oil.
• 2 tablespoons vinegar.
• ½ teaspoon sugar.
• 1 ½ tablespoons shedded fresh mint leaves.

Instruction:

• Combine lamp, pepper and garlic in bowl; cover, refrigerate 1 hour.
• Heat oil in pan; cook lamp mixture about 5 minutes or until well browned all over and
tender.
• Drain on absorbent paper; cool.
• Cut lamp in thin slices.
• Cook Hana Aniloni in large pan of boiling water, uncovered, about 5 minutes or until just
tender; drain.
• Rinse Hana Aniloni under cold water, drain; cool.
• To make Mint Dressing combine all ingredients in jar; shake well.
• To serve, combine Hana Aniloni, lamb and mint dressing in bowl

Ingredients:

• 400g Hana Meat Aniloni.
• 2-tablespoon olive oil.
• 2 tablespoons Parmesan Cheese.

Ingredients of Mixed Vegetable Salad:

• 2 sticks celery chopped.
• 2 medium tomatoes chopped.
• ½ cup (60g) cooked peas.
• 6 medium radishes chopped.
• 1 medium red pepper chopped.

Instruction:

• To make Mixed Vegetable combine all ingredients of mixed vegetable in bowl.
• Mixed well.
• Put mixed vegetable and Hana Meat on the heat until cooked.
• Then sprinkle Parmesan cheese.