This dish is great for breakfast, lunch or dinner. For the protein component you can serve with some organic meat, organic chicken or fish. For a vegetarian option, serve with some quinoa or add some drained and rinsed canned legumes of your choice to the roasting pan at the last minute.
- 900g potatoes, halved if large (scrub skin and leave on if possible)
- Pinch sea or Himalayan salt
- Rice bran oil, for frying
- 2 tbsp extra virgin olive oil
- I tbsp balsamic vinegar
- I tsp honey
- I red capsicum, deseeded and quartered
- 2 zucchini, sliced length ways in quarters
- 2 red onions, quartered
- I small fennel bulb, cut into thin wedges
- 16 cherry tomatoes
- 8 garlic cloves, skin on
- 2 fresh rosemary sprigs removed from stems
- Sea salt and pepper
For vegan pesto dressing
- 1 fistful of basil leaves
- ¼ cup pine nuts
- ¼ cup cold pressed extra virgin olive oil
- Sea salt and pepper
- Boiling water
- Toss roasting vegetables in the oil, vinegar, rosemary and honey mix together in a large shallow dish. Leave to marinade for at least one hour.
- Preheat the oven to 200°C . Cook the potatoes in a saucepan of boiling water for 8-10 minutes, or until partially cooked. Strain and leave to cool, then coarsely grate.
- Transfer the vegetables, except the tomatoes and garlic to a roasting tin with the marinade. Roast in the preheated oven for 25 minutes, then add tomato and garlic and roast for a further 15 minutes or until vegetables are tender and slightly blackened around the edge.
- To cook the rosti take a quarter of the potato mixture in your hands and form into a roughly shaped cake. Heat just enough oil to cover the base of a frying pan over medium heat. Put the cakes in, two at a time and flatten with a spatula to make them 2cm thick.
- Cook the rosti for 6 minutes on each side, or until golden brown and crisp.
- For the dressing, blend basil, pine nuts, salt, pepper and olive oil in a food processor. Add enough boiling water to make the liquid thin enough to pour.
- To serve, top each rosti with the roasted vegetables and drizzle with a little pesto dressing.
This meal is very high in protein so is beneficial for weight loss. Adding some other steamed vegetables such as broccoli, Brussels sprouts and beans can help to make this a complete meal.
- 250g lean lamb mince (preferably organic)
- I onion, finely chopped
- I tbsp chopped fresh coriander
- 1 tbsp chopped fresh parsley
- ½ tsp ground coriander seeds
- ¼ tsp chilli powder
- Sea salt and pepper to taste
- 1tbsp extra virgin olive oil
- 2 garlic cloves, chopped
- 1 can chickpeas, drained and rinsed well
- 50ml rice, oat or Bonsoy milk
- 2tbsp chopped coriander
- Put the lamb, onions, herbs, spices, salt and pepper in a food processor. Process until thoroughly combined. If you do not have a food processor, chop ingredients as finely as you can and mix thoroughly.
- Divide the mixture into 8 portions, and using wet hands shape each portion into a sausage shape around a wooden skewer (you must soak wooden skewers in water for at least 2 hours prior to use to prevent burning). Cover and chill in the refrigerator for 30 minutes.
- Preheat a griddling pan or barbecue (or heavy based saucepan) and brush with a little oil. Cook the skewers, turning occasionally, for 10 minutes or until browned on all sides and cooked through.
- For the chickpea mash, heat the oil in saucepan and gently fry garlic for 2 minutes. Add the chickpeas and milk and heat through for a few minutes. Transfer into a food processor or blender and process until smooth. Season to taste with sea salt and pepper and stir through fresh coriander.
- Serve the koftas with mash and steamed green veggies on the side.
- Spice mix, combined in small bowl:
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1½ tbsp paprika
- 1½ tbsp ground ginger
- 1 tbsp turmeric
- 2 tbsp ground cinnamon
- 1kg of lamb, trimmed and cut into chunks
- 2 large onions, grated (or chopped fine)
- I large yellow sweet potato, cut into chunks
- 2 tbsp extra virgin olive oil
- 2 tbsp coconut oil or ghee
- 3 cloves garlic, crushed
- 3 large cans chopped tomatoes
- 100g organic dried apricots, cut in half
- 50g organic raisins
- 100g sliced almonds
- 1 tsp saffron threads, soaked in cold water
- 500ml lamb stock (or vegetable stock)
- 1 tsp honey
- 2 tbsp celery leaves, roughly chopped
- 2 tbsp flat leaf parsley, roughly chopped
- Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
- Preheat oven to 150 degrees celcius
Heat 1 tbsp olive oil and 1 tbsp of other oil in a large tagine or other casserole dish.
- Add the grated or chopped onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.
- In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides ,then add the browned meat to the casserole dish.
De-glaze the frying pan with ½ cup of water and add these juices to the casserole dish.
- Add the remaining tomato juice, chopped tomatoes, sweet potato, apricots, raisins, almonds, saffron, lamb stock, celery leaves and honey to the casserole dish.
Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
- Sprinkle the chopped parsley on top and serve with brown rice or quinoa.