MOUSSAKA BOWLS
Serves 4 Takes 20 mins
• 2 brinjals, cut into thin rounds
• olive or avocado oil, for frying
• handful cherry
• tomatoes, halved
• handful parsley, chopped
• 125ml plain yoghurt
• pinch ground nutmeg
For the lentil stew:
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 3ml ground cinnamon
• 3ml smoked paprika
• 3ml dried oregano
• 410g tin chopped tomatoes
• 400g tin lentils, drained
1│Heat a griddle pan on high. Brush the brinjal slices with oil and griddle for about 2 minutes each side, or until charred. Season.
2│Meanwhile, for the stew, heat a splash of oil on high and sauté the onion. Add the garlic and spices and cook for 1 minute, stirring. Add the tomatoes and lentils and simmer for 5 minutes.
3│Spoon the lentils into 4 bowls with the brinjals. Combine the cherry tomatoes and parsley, season
and add to the bowls. Combine the yoghurt and nutmeg and serve with the moussaka.
ASIAN PORK MEATBALLS WITH GREENS
Serves 4 Takes 20 mins
• 2 x 73g packets
• 2-minute noodles
• olive or avocado oil, for frying
• 500g pork sausages
• 80ml soy sauce
• 125ml sweet chilli sauce
• 2 garlic cloves, crushed
• 3cm piece ginger, finely grated
• 5 spring onions, sliced into 7cm pieces
• 2 handfuls fine green beans
• 2 handfuls broccoli or broccolini
• handful coriander
1│Cover the noodles (without the flavour sachet) with boiling water and set aside for 5 minutes. Drain.
2│Heat a splash of oil on high and squeeze bite-sized meatballs out of the sausage casings into the pan. Cook for about 5 minutes, or until browned.
3│Combine the soy sauce, sweet chilli, garlic and ginger and stir into the meatballs. Add the onions, beans and broccoli, cover and cook for about 3 minutes, stirring once, until tender. Serve sprinkled with coriander and noodles.
CAJUN FISH TACOS
Serves 4 Takes 20 mins
• 1 avocado, flesh scooped out
• 80ml plain yoghurt
• 2 handfuls coriander
• squeeze lemon or lime juice + extra
• 1 garlic clove, crushed
• 3 tomatoes, diced
• ½ red onion, finely chopped
• 1 jalapeño, finely chopped (optional)
• 500g fresh white fish fillets, without skin or bones
• 45ml Cajun spice
• 4 cups lettuce, shredded
• 8 small warm flour tortillas
1│Blitz together the avo, yoghurt, half the coriander and lemon/lime juice, to taste. Season.
2│Combine the remaining coriander, garlic, tomatoes, onion and jalapeño. Season.
3│Heat a splash of oil on medium-high, coat the fish in the Cajun spice and fry for about 2 minutes each side, or until cooked. Squeeze over extra lemon/lime juice.
4│Place the lettuce in the centres of the tortillas. Flake the fish into large chunks and place on the lettuce with the salsa. Spoon over the avo sauce.
STEAK WITH QUICK BEAN STEW
Serves 4 Takes 15 mins
• 4 x 150g beef sirloin steaks
• olive or avocado oil, for frying
• 2 x 400g tins cannellini beans, drained
• 250g cherry tomatoes, sliced in half
• 250ml chicken stock
• 1 garlic clove, crushed
• 2 rosemary sprig, finely chopped
• 2 handfuls baby spinach
1│Heat a griddle pan on high, rub the steaks with oil, season and fry for about 3 minutes on each side for medium-rare, or until cooked to your liking. Thinly slice.
2│Meanwhile, bring the beans, tomatoes, stock, garlic and rosemary to a boil on high for 5 minutes. Stir in the spinach until wilted. Season. Serve with the steak.
GREEK CHICKEN COUSCOUS SALAD
Serves 4 Takes 20 mins
• 15ml olive or avocado oil
• 10ml smoked paprika
• juice of 1 lemon
• 4 chicken breasts, cut into chunks
• 250ml couscous
• 180ml feta, cubed
• 100g kalamata olives, drained
• ½ red onion, thinly sliced handful basil
For the tzstziki:
• 1 cucumber
• 250ml Greek yoghurt
• 5ml ground cumin
1│Combine the oil, paprika and lemon. Mix through the chicken and thread onto 4 large or 8 small skewers. Heat a griddle pan until hot and fry the skewers for about 8 minutes, turning until cooked. Season.
2│Place the couscous in a bowl with a pinch of salt and cover in a layer of boiling water. Cover with plastic wrap and set aside for 5 minutes before scraping with a fork.
3│For the tzatziki, grate half the cucumber, squeeze out all the liquid and stir through remaining ingredients. Season. Spread into 4 bowls.
4│Slice the remaining cucumber and divide between the bowls with the couscous, feta, olives, onion, basil and chicken skewers.
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