Grilled Squid with Chilli, Garlic & Olives

Grilled Squid with Chilli, Garlic & Olives

Recipe by Courtney Roulston 

Dietaries: Meat free, gluten free 

Serves: 4 to share 

Prep Time: 15 minutes 

Cooking Time: 5 minutes 

Ingredients

3 fresh squid tubes (around 400g)

3 tablespoons extra virgin olive oil 

Sea salt and pepper to taste 

3 cloves garlic, finely chopped 

1 long red chilli, finely chopped 

12 Sicilian olives, pitted, gently crushed 

¼ cup flat leaf parsley, chopped 

1 lemon

METHOD 

Clean the squid by removing the outer skin and the insides of the tubes. Cut off the tentacles and wipe down the tubes with a paper towel so they are dry. Score the insides of the tubes then slice into 5cm pieces. 

Heat a frying pan over a medium-high heat. Add the oil, chilli and garlic and stir for 30 seconds. Add the squid and cook for 1–2 minutes, tossing occasionally. 

Add in the olives, parsley, salt, pepper and a little lemon zest. Toss for 1 minute to combine. The squid will start to curl up when ready. 

Place onto a serving plate and serve warm with lemon wedges on the side.

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Whipped Yoghurt and Feta dip

Whipped Yoghurt and Feta dip

Recipe by Louis Tikaram

Ingredients

200 grams good quality Greek feta

3/4 cup Jalna Greek yogurt

1 lemon juice and zest

2 tablespoons extra virgin olive oil + some extra for garnish 

1 teaspoon chilli flakes 

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

3 tablespoons toasted, crushed macadamia nuts - bread or crudites

METHOD

Combine the feta, Jalna Greek yogurt, lemon zest and juice in a food processor and blitz together. While the processor is running, drizzle in the olive oil until the feta & jalna yoghurt is whipped to a smooth paste.

Transfer all the whipped yoghurt mix to a serving plate then with a clean spoon make an indentation in the middle like a well, pour some additional olive oil in and sprinkle the chilli flakes all over along with the herbs, and toasted crushed macadamias. 

Serve with a shared banquet, with a cheese plate or by itself with some crackers or pita bread.

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Pork Cutlet Schnitzel with Tarragon Sauce and Cabbage Slaw

Pork Cutlet Schnitzel with Tarragon Sauce and Cabbage Slaw

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

4 pork cutlets, pounded flat

2cups panko breadcrumbs

1 tablespoon parmesan cheese

1 cup plain flour

6 eggs, whisked

Tarragon sauce

2 bunches tarragon, leaves picked

1/2 bunch dill

½ cup baby spinach

2 tablespoons baby capers

1 lemon

1 tablespoon Dijon mustard

½ cup olive oil

Sea salt

Radicchio slaw

1 radicchio, shaved

1/4 white cabbage, shaved

1 baby cos, sliced thinly

4 radishes, sliced thinly 

½ bunch of dill

2tbs grain mustard

Sea salt

Olive oil 

White wine vinegar

METHOD

Set up a crumbing station with the flour, eggs and panko combined with parmesan and pinch of salt. 

To crumb, dust the pork in flour, coat in egg and finish by pressing into the crumbs to coat. 

In a saucepan heat a layer of olive oil. Add in the pork and cook until done. Remove the oil and drain on a paper towel. Season with salt whilst draining. 

In a bowl combine the radicchio, cabbage, lettuce, radish and dill. Dress with olive oil, white wine vinegar and mustard. 

In a jug combine the green sauce ingredients, blend until smooth. 

Serve the schnitzel with the slaw and finish with the green sauce! 

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Orecchiette Alla Pugliese

Orecchiette Alla Pugliese

Recipe by Courtney Roulston

Dietaries: 

Serves: 4 

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

2 x cloves of garlic

1 x fresh chilli

500 grams Orecchiette Pasta

Sea Salt

Olive oil

1 x Bunch of Rappa or white Broccoli

1 cup of white wine

1 x Broccoli head (Broccoli Puree)

1 x Burrata

1 x Lemon

METHOD 

Add salt to boiling water.

Add garlic , chilli, and olive oil to the hot pan. 

Shred the leaves of the Rappa and add to the pan until softened.

Add a dash of white wine.

When pasta is cooked add puree to the pan with pasta and combine.

Add burrata and grate over some lemon zest.

Broccoli Puree

Boil off broccoli florets in salted water and blend until puree.

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High Protein Lentil Pasta Salad

High Protein Lentil Pasta Salad

Recipe by Magdalena Roze 

Ingredients

100g cooked San Remo lentil pasta

1 x 125g tin Sirena tuna slices in olive oil 5 cherry tomatoes, sliced.

Rocket (handful), chopped.

1 tablespoon capers

1/2 avocado, diced.

1–2 tablespoons chopped parsley.

Dressing:

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

1 teaspoon honey

Salt and Pepper

METHOD

Cook pasta according to packet instructions to yield 100g cooked. 

Drain the tuna slices then place in a bowl and agitate slightly with a fork so they break up just a little. 

Add tomatoes, rocket, capers, avocado and parsley and mix. Once pasta is cooled, gently mix through. 

For the dressing, place all ingredients in a small bowl and whisk until incorporated. Taste to make sure sweet and sour flavours are balanced. Drizzle a couple of tablespoons into the salad bowl and stir through. 

Transfer the salad onto your favourite plate or bowl to enjoy. Use leftover dressing for dinner or lunch the next day.

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Tandoori Cauliflower with Cashew Cream

Tandoori Cauliflower with Cashew Cream

Recipe by Michael Weldon

Serves: 4

Ingredients

1 x Cauliflower

400g cashews, soaked in hot water for 24 hours

½ cup olive oil

1 teaspoon apple cider vinegar

Sea salt

2 tablespoons butter

1 jar Pataks Tikka Paste

2 tablespoons tomato paste

½ cup cream

Garnish

½ bunch coriander, leaves picked

½ bunch mint, leaves picked

1 shallot, sliced thin

1 green chilli

1 lemon

METHOD

Blanch the cauliflower in boiling water for 8–10 minutes until slightly softened. 

Drain, cool and place in a roasting tray. 

In a frypan melt the butter then fry off the curry paste. Add in the tomato paste and cook out. Add in the cream and cook out until it thickens. Taste and season to your liking. 

Spoon half the curry butter over the cauliflower and spread over with a brush. Roast in a 180deg Celsius oven for 15 minutes then spoon and brush over the remaining butter. Return to the oven and cook until the cauliflower is tender and the butter caramelized. 

In a blender, blend the cashews with the oil and as much water as they need to become smooth. Add small amounts at a time. Once a pouring consistency add in the vinegar and season with salt. 

Serve by spreading the cashew cream on the base of a platter. Add the cauliflower, pour over the butter. Finish with a squeeze of lemon then a load of herbs, shallots and chilli.  

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Butterfly Lemongrass Chicken Legs

Recipe by Courtney Roulston

Dietaries: Gluten free 

Serves: 4

Prep Time: 15 minutes 

Cooking Time: 20 minutes 

Ingredients

12 free range chicken drumsticks 

1 long red chilli, seeded, sliced 

½ small red onion, sliced into thin wedges 

1 cup fresh mint, leaves picked 

Marinade

1 stalk lemongrass, grated/finely chopped 

2 cloves garlic, peeled

Juice and zest of 1 lime, plus 1 extra cut into wedges to serve (2 total) 

2 tablespoons fish sauce 

1 tablespoon soy sauce 

1 heaped tablespoon brown sugar 

1 tablespoon oil

METHOD

For the marinade, place everything into a small food processor and blitz until combined into a rough paste. 

Dry the chicken legs with a paper towel then use a small sharp knife to cut down one side of the thickest part next to the bone. Butterfly the meat out so the leg meat is all the same thickness. Repeat with all the legs then place into a bowl. Pour over half the marinade and mix well to coat. 

Heat a BBQ plate to medium and add on the chicken legs. Cook for 3–4 minutes each side, basting occasionally with the reserved marinade and flipping over a few times so they don’t get too much colour-The outside should be caramelised and the meat is cooked through. 

Arrange the legs onto a serving platter. Toss the sliced chilli, red onion and mint leaves together then scatter over the chicken. Serve with lime wedges on the side. 

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Mighty Mushroom Toastie

Mighty Mushroom Toastie

Recipe by Courtney Roulston 

Dietaries: Meat free 

Serves: Makes 1 toasted sandwich

Prep Time: 5 minutes

Cooking Time: 15 minutes 

Ingredients

200g Brown mushrooms, sliced. 

50g butter at room temperature 

1 cup loosely packed leek, sliced 

1 clove garlic, finely chopped 

2 sprigs thyme, leaves picked 

Sea salt and pepper to taste 

2 slices Coles Laurent sourdough bread 

2 balls Coles bocconcini cheese, drained, sliced 

½ cup Coles finest Spanish Truffle cheese, grated 

METHOD

Heat a frying pan over a medium heat. Add in the mushrooms, half of the butter and the leeks. Cook, stirring for 3–4 minutes, or until softened. Add in the garlic, thyme and a pinch of salt and pepper. Continue to cook for 2 minutes, or until the mushrooms are caramelised and fragrant. 

Remove the mushrooms from the pan and wipe it clean with paper towel. Spread the remaining butter on the 2 outside pieces of bread. Layer in the bocconcini cheese, the mushroom mixture then grates over the truffle cheese and top with the second piece of bread. 

Place the pan back onto a medium heat and add the sandwich to the pan. Cook for 2–3 minutes, or until the bread is golden. Before flipping the sandwich over, grate some extra truffle cheese into the pan and flip the uncooked side of the toastie onto the cheese. Cook for 2–3 minutes on the second side, or until the cheese is crisp and the bocconcini is melting in the middle. 

Remove from the pan and slice in half before serving.  

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Pickled Pear Slaw

Pickled Pear Slaw

Recipe by Courtney Roulston 

Dietaries: Meat free/ Vegetarian/gluten free

Serves: 4 as a side 

Prep Time: 20 minutes 

Cooking Time: 5 minutes 

Ingredients

2 pears, thinly sliced 

Sea salt and pepper to taste 

1 lemon 

1 tablespoon honey 

Slaw:

4 cups white cabbage, shaved
4 red radish, thinly sliced
1/3 cup roast almonds, roughly chopped
2 green spring onions, thinly sliced
¾ cup flat leaf parsley, roughly chopped plus extra leaves to garnish
1/3 cup Parmesan cheese, shaved with a peeler-plus extra to serve
2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil

METHOD

Toss the pears with the juice of 1/2 lemon, salt, pepper and honey in a bowl.
Set aside for 15 minutes to pickle.

In a large mixing bowl combine the cabbage, radish, almonds, spring onion, parsley and Parmesan cheese. Drain the pears and add to the salad -  reserving the liquid in the bowl.

Mix the zest and juice of remaining lemon into the pear juices with a pinch of salt, mustard and oil. Whisk until combined. 

Toss the dressing through the slaw then place onto a serving plate.
Scatter with extra parsley, almonds & Parmesan before serving. 

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Butter Chicken Wings

Butter Chicken Wings

Recipe by Michael Weldon

Dietaries: 

Serves:  4 

Prep Time: 5

Cook Time: 10 mins

Ingredients

3 tablespoons Pataks Butter Chicken Paste

2 tablespoons butter

½ cup cream

1 lemon juice

1kg wings cut into flats and drumettes 

Garnish

Green Chilli

Celery Sticks 

Greek yoghurt

METHOD

In a saucepan, fry off the butter chicken paste until fragrant. Add in the cream and cook out to thicken up slightly. Once cooked, remove from the heat and allow to cool. Once cooled add lemon juice and season to taste. 

Toss the wings in oil. Place in an air fryer or oven at 200deg Celsius, cook until golden all over.

Once cooked, toss the wings through the sauce. 

Serve with chilli, celery and yoghurt on the side.

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Sweet Potato and Hemp Seed Hummus

Sweet Potato and Hemp Seed Hummus

Recipe by Magdalena Roze

Ingredients

400g sweet potato (to yield around 250g mash) (buy x 2 to pre-cook sweet potato)

150g dried chickpeas, soaked overnight in 3 cups filtered water

1 garlic clove, chopped or crushed

2 tablespoons hemp seeds

Juice of 1 lemon

2 tablespoons  olive oil, plus extra to drizzle

1/2 cup Aquafaba (reserved stock from cooking chickpeas)

Salt and pepper

To serve:
Toasted sesame seeds, olive oil, smoked paprika. 

METHOD

Preheat the oven to 180 degrees. Place the sweet potato on a baking tray lined with baking paper, score it with a knife in a few spots, and roast in the oven for 40–45 minutes until soft. Remove the oven and allow to cool before scooping out the flesh. It should yield around 250g.

Meanwhile, drain and rinse the soaked chickpeas and place in a saucepan and fill it with water, at least 3cm above the chickpeas. Bring to the boil, then reduce heat and simmer for 1–2 hours until they’re soft. Leave the chickpeas in the water to cool.

When ready, place the roasted sweet potato, cooked chickpeas (reserving around 50g to use as a garnish), garlic, hemp seeds, lemon and olive oil in a food processor and blitz until smooth. Add your 1/2 cup of chickpea cooking water (aquafaba) slowly and whiz some more until you reach your desired consistency. You may need to add extra water to make it nice and smooth. Season with salt and pepper.

Using a spatula, spoon your sweet potato hummus onto a serving dish or into a bowl. Drizzle with olive oil, garnish with your reserved chickpeas and season with paprika, salt and pepper. Serve with crackers, corn chips or crudités.

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Chicken Schnitzel with Apple & Radish Slaw

Chicken Schnitzel with Apple & Radish Slaw

Serves: 4

Dietaries: Gluten Free

Recipe by Michael Weldon

Ingredients

THE SCHNITTY

1½ cups almond meal

2 tablespoons picked thyme

⅓ cup (35g) Parmesan cheese, finely grated

1 teaspoon salt 

Freshly cracked black pepper

4 chicken breast fillets, each sliced into 3, on a diagonal following the length to produce flattish pieces

½ cup (75g) corn flour, on a dinner plate

2 large eggs, lightly whisked 

100g butter for frying

Olive oil, for frying

THE SLAW

3 granny smith apples, quartered, cored, cut into matchsticks

4 radishes, top and tailed, halved and thinly sliced

1 large stick celery, thinly sliced (optional)

3 stalks of spring onions, finely sliced

1 cup packed torn mint

DRESSING

⅓ cup (80g) sour cream

1-2 tablespoons lemon juice, OR

to taste

2 teaspoons honey

½ teaspoon salt freshly cracked pepper

4 lemon wedges, to serve

METHOD

1.     Prepare the coating

In a large shallow bowl, combine almond meal, thyme, grated Parmesan, salt and pepper.

Put cornflour on a dinner plate.

In another bowl, whisk the eggs lightly.

2.     Coat the chicken

Take each slice of chicken and coat it first in cornflour, shaking off excess.

Dip it into the egg mixture. Then press both sides firmly into the almond meal mix to coat evenly. Set aside coated schnitzels on a tray.

3.     Cook the schnitzels

Heat a large frying pan on medium heat and add a mix of butter and olive oil (enough to cover the base).

Fry schnitzels in batches for about 3-4 minutes per side, until golden and cooked through.

Transfer cooked schnitzels to a paper-towel lined plate and keep warm.

4.     Make the slaw

Combine the apple matchsticks, radish slices, celery, spring onions, and mint leaves in a large bowl. In a small bowl, whisk together sour cream, lemon juice, honey, salt and pepper until smooth. Pour dressing over slaw and toss well to coat.

5.     Serve

Plate schnitzels with a generous serving of slaw on the side. Add a lemon wedge for squeezing over the top before eating.

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Lemongrass Angus Beef Skewers

Lemongrass Angus Beef Skewers

Recipe by Louis Tikaram

Ingredients

1kg good quality steak 

1 tablespoon finely chopped lemongrass

1 cup finely chopped coriander stems and leaves

4 garlic cloves, finely chopped

2 tablespoons oyster sauce

1 1/2 tablespoons sugar

1 1/2 tablespoons fish sauce

1 1/2 teaspoons black pepper

1 1/2 teaspoons sea salt

Oil for grilling 

Thinly sliced green onions, for garnish

METHOD

Soak your bamboo skewers in water while preparing the steak and marinade.

Slice the flank steak across the grain into ½ cm-thick strips. Set aside.

Stir together coriander, garlic, oyster sauce, sugar, fish sauce, lemongrass, pepper, and salt in a large bowl. Add steak, toss to coat. Marinate steak at room temperature for 15 minutes, tossing occasionally.

Remove steak from marinade, and weave onto skewers, folding back and forth till the skewer is covered in beef just leaving room to hold at the bottom. 

Heat a BBQ or grill plate to medium-high heat. Brush skewers lightly with oil. Grill steak, uncovered, turning occasionally, until charred, cook for around 6 minutes for a nice medium rare. Let rest then garnish with green onion and serve.

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Celery Salad with Date, Almonds & Parmesan

Celery Salad with Date, Almonds & Parmesan

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian 

Serves: 4 as a side 

Prep Time: 20 minutes 

Ingredients

8 tender stalks celery, washed  (peel any tough fibers from the outside if needed) 

½ cup whole roasted almonds, chopped 

5 medjool dates, pitted, chopped 

1 green apple, sliced into fine matchsticks 

1 green chilli, seeded, finely diced 

1 small red onion, finely sliced 

½ cup flat leaf parsley, roughly chopped 

½ cup Parmesan cheese, shaved with a peeler from a block 

Dressing

Juice and zest of 1 lemon 

Sea salt and pepper to taste 

2 teaspoons Dijon mustard 

1 tablespoon honey 

3 tablespoons extra virgin olive oil

METHOD

Place all the dressing ingredients into a small bowl and whisk until emulsified then set aside.

Finely slice the celery then place into a large mixing bowl with the almonds, dates, apple, chilli, onion, parsley and shaved parmesan. 

Pour the dressing over the salad and toss well to coat. 

Place the salad onto a serving platter and shave over extra parmesan, olive oil and black pepper before serving.

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Fried Brussels Sprouts with Fish Sauce Caramel

Fried Brussels Sprouts with Fish Sauce Caramel

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

Fish Sauce Caramel

½ cup Brown Sugar 

2 Garlic Cloves, crushed

1 Lemongrass stalk, smashed

2 lime leaves

4 chillies, halved

1/2 cup Fish Sauce

1 tablespoon rice wine vinegar 

1 bag brussels sprouts, halved lengthways. 

Garnish 

Lime 

Red Chilli, sliced thinly

Fried shallots

Spring onions, sliced thinly

METHOD

Combine the fish sauce caramel ingredients in a saucepan over a medium heat. Cook until reduced into a thick caramel texture. Strain out the chunky ingredients. Season with lime and extra fish sauce if needed. 

In a large saucepan heat enough oil to submerge the sprouts to 165 deg Celsius. Fry the sprouts with a lid half covering to stop spitting until the sprouts are gold, crispy and soft in the centre. 

Add the sprouts to a bowl and add the dressing. Toss together to coat the sprouts in the caramel. Serve straight away garnished with chilli and fried shallots.

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Better Brownies

Better Brownies

Recipe by Magdalena Roze

Ingredients

1 x 400g can of white bean drained 

80g roasted hazelnuts

100g almond meal

30g cacao powder

80g honey or maple syrup (add more if you like it sweeter)

60g coconut oil, melted

1 teaspoon vanilla extract

2 teaspoons baking powder

100g PANA dark or Mylk baking choc chips

PANA Smooth Hazelnut Chocolate Spread to serve 

METHOD

Place all ingredients except Chocolate chips and PANA smooth Hazelnut Chocolate Spread in a food processor and blend until smooth. Taste to see if you like it sweeter. 

Add half the chocolate chips or broken up chocolate and optional chopped macadamias or walnuts, and mix in with a wooden spoon. 

Place the batter into the prepared tin and smooth over on top. Gently press in remaining chopped chocolate or chips on top. Bake for about 22 minutes (that's my sweet spot!).

Remove from the oven and allow to cool in tin for 30 minutes before slicing into squares. Enjoy! 

When completely cool, spread a layer of PANA Smooth chocolate hazelnut spread on top for extra decadence.

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Pineapple, Fish Sauce and Lime BBQ Chicken

Pineapple, Fish Sauce and Lime BBQ Chicken

Recipe by Michael Weldon

Dietaries: 

Serves:  4 

Prep Time: 15 minutes

Cook Time: 35 minutes

Marinade time: 6-12 hours

Ingredients

1 Whole chicken, butterflied

Marinade 

¼ pineapple, chopped

2 garlic cloves

1 lemongrass stalk

2 lime leaves

2 coriander stalks

2 Birdseye chilli

1 tablespoons brown sugar

2 tablespoons fish sauce

1 lime juice

Garnish

½ bunch coriander, leaves picked

1 shallot, sliced thinly

1 red chilli, sliced thinly

1 lime leaf, sliced thinly

3 sprigs of curry leaf, leaves fried

2 limes, halved and grilled

METHOD

In a blender combine the marinade ingredients and blend until smooth. 

Pour half the marinade over the chicken and rub all over to ensure it's evenly marinated. Leave to marinade for at least 6 hours. 

Heat a BBQ to smoke. Brush the skin of the chicken with some oil. Place skinside down on the BBQ and cook until caramelised. Flip onto the underside and turn the heat down to medium. Baste the skin side and cook until the chicken is ready. Remove from the BBQ and brush the underside with the last of the marinade. Leave to rest. 

In a bowl mix the salad. 

Carve the chicken into 10 pieces and serve on a platter. Top with the herbs and an extra sprinkle of sea salt. 

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Tomato Caesar

Tomato Caesar

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian 

Serves: 4 as a side 

Prep Time: 10 minutes 

Cooking Time: 5 minutes 

Ingredients

3 medium sized Grandma`s heirloom tomatoes (1 red, 1 yellow, 1 black) 

3 tablespoons extra virgin olive oil 

2 super thin slices sourdough bread 

Coles Sea salt and Coles black pepper to taste 

½ cup basil, leaves picked 

Dressing:

1 heaped tablespoon whole egg mayonnaise 

2 anchovy fillets, finely minced 

½ clove garlic 

1 teaspoon Dijon mustard 

Juice and zest of ¼ of a lemon 

20g Parmesan cheese, grated from a block, plus extra shavings to serve 

METHOD

Heat the oil in a small frying pan. Grill the bread for 1–2 minutes each side, or until golden and crispy. Remove from the pan, season with a pinch of salt and allow to cook before cutting into pieces. 

For the dressing mix together the mayonnaise, anchovy, garlic, mustard, lemon and Parmesan cheese until combined. 

Slice the tomatoes into 5mm rounds and arrange on a serving platter.

Spoon some of the dressing over the tomatoes then scatter over fried bread. Garnish with basil leaves, shaved Parmesan, cracked pepper and a drizzle of extra virgin olive oil.

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Warm Cauliflower & Grain Salad

Warm Cauliflower & Grain Salad

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian 

Serves: 4 as a side 

Prep Time: 15 minutes 

Cooking Time: 15 minutes 

Ingredients

1 whole small cauliflower, cut into 2cm florets 

80ml (1/3 cup) extra virgin olive oil 

1 x 250g pack Coles ancient grain rice pouch, warmed 

1 teaspoon ground cumin 

1 teaspoon sumac 

½ teaspoon ground turmeric 

1/3 cup walnuts, chopped

1/3 cup pepita seeds, toasted 

½ cup dried raisins 

1/3 cup slivered almonds, toasted 

¼ cup white sesame seeds, toasted 

½ cup flat leaf parsley, chopped 

½ cup fresh coriander, chopped 

½ red onion, diced 

Dressing

Juice and zest of 1 large lemon 

Sea salt and pepper to taste 

1 tablespoon maple syrup

METHOD

Place the cauliflower into a large frying pan over a medium heat, drizzle with 40ml of the oil, cumin, sumac, turmeric and a pinch of salt and pepper. Cook, stirring for 6–8 minutes, or until the cauliflower is slightly charred and tender. Set aside to cool slightly. 

In a large mixing bowl combine the ancient grain mixture with sunflower seeds, pepita seeds, cranberries, almonds, sesame seeds, parsley, coriander and onion.

In a small bowl whisk together the lemon zest, lemon juice, maple syrup, remaining oil and a pinch of salt and pepper until combined. 

Add the cauliflower into the salad then pour over the dressing. Toss well to coat then place into a serving dish and serve warm.  

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Tandoori Lamb & Spiced Eggplant Labneh

Tandoori Lamb & Spiced Eggplant Labneh

Recipe by Louis Tikaram 

Ingredients

½ cup Pataks eggplant pickle 

1 pinch sea salt

1 cup Jalna Greek yoghurt

2 garlic cloves

2 tablespoons freshly squeezed lemon juice

For the tandoori Lamb

1 tablespoon Squeaky Gate Extra Virgin olive oil

4 tablespoons Pataks tandoori paste 

500gr  Lamb mince 

1 tablespoon Coles tomato paste can

½ cup Coles chicken broth

For Serving

1 tablespoon Squeaky Gare Extra Virgin olive oil

½ bunch chopped dill

½ bunch chopped parsley 

Warm pita cut into small triangles

METHOD

To make the spiced eggplant labneh, mix all ingredients together and refrigerate till serving. 

Heat some oil in a large frypan over medium heat. Add the lamb and cook, breaking up the meat with the back of a spoon, until browned and no longer pink, about 5 minutes. Drain off excess fat, reserving 1 tablespoon for cooking, and return to the skillet.

Add the tomato paste & Pataks eggplant pickle paste and cook, tossing and stirring for about 2 minutes. Remove from the heat and stir in the broth until well combined. Set aside.

To serve, spoon the eggplant labneh into a shallow serving bowl and spread into an even layer. Spoon the spicy lamb mixture over the centre of the eggplant labneh. Finish with a drizzle of olive oil, fresh herbs, and a sprinkle of salt. Serve with warm pita.

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