This Char grilled Zucchini Salad is stunning side to prepare if you have the BBQ on. My kids aren’t fans of the ‘spewkini’. But chargrill it with feta and top with a cracking dressing and I’ve found a winner. This makes a great side to go with any kind or meat, fish, tempeh or as…
These Greek Lamb Chops (with Tomato Salad) are the ultimate BBQ meal and one of my favourite ways to enjoy lamb. Lamb on a ‘barbie’ is a quintessential part of an Aussie backyard get-together. The pairing of Aussie lamb with Greek seasoning mirrors our multi-cultural society and brings the best of all flavours to the…
This Mojo Chicken Quinoa Bowl is an incredibly tasty bowl of wholefood goodness. The beautiful spices in the chicken and the smokey char flavours make this Cuban inspired meal sing. While the multiple components may seem complicated, it is actually deceptively easy! This is also a perfect meal to serve to guests – it will…
I love to char grill broccolini on the BBQ, I think it really brings out the flavour. Combined with the saltiness of the haloumi and the citrus salad dressing, this Charred Broccolini Salad makes for a delicious and very nourishing meal or side. Take a look at the variations (below the main recipe) for suggestions…
Us Aussies love a BBQ. So I thought I’d share a recipe that’s easy enough for the kids to get involved and make, and one the whole family will love ahead of this long weekend. These Moroccan Lamb Burgers can be pre-made and are perfect for the BBQ.
You can also use this mince mix to make little meatballs to include in the school lunch.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Moroccan Lamb Burgers with a Mint Feta Dressing
- 500 g lamb mince
- 1 clove/s garlic -crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1 lemon/s -zest finely grated
- Sea salt and freshly ground black pepper -to taste
Mint feta dressing ingredients:
- 100 g feta cheese -crumbled
- 2 tbsp full-fat natural yoghurt
- ¼ bunch/s fresh mint leaves -finely chopped
- ½-1 tsp harissa paste (optional)
- 6 burger buns
- Salad (to serve)
For the burger patties:
- In a large mixing bowl or food processor, simply mix all of the burger ingredients together until they are well combined (TMX reverse, speed 2-3, using the spatula to push down).
- Form into burger patties and cook immediately or refrigerate to cook later, either on the BBQ or in a frypan.
For the Mint and Feta dressing:
- Blend the feta, yoghurt, and mint together until well combined (TMX - chop mint 5 sec, speed 6. Add the rest of the ingredients and blend 5 sec, speed 3-4)
- Swirl through the harissa (optional).
- the lamb patty on a sourdough roll with salad and the mint and feta dressing
- or for gluten and grain free, serve in a lettuce cup or between two grilled field mushrooms
- Re-heat in a low oven until just hot.
- Store burger patties and dressing in separate airtight containers in the fridge.
- Can also be frozen either the raw patties or cooked. Fully de-frost before cooking/ re-heating.
Dairy-freeSubstitute the feta and yoghurt with homemade or whole-egg mayonnaise.
Garlic-freeReplace the garlic with a pinch of chilli flakes.
As always, I welcome your feed back and questions.
Who doesn’t like a good roast or BBQ chicken? This healthy roast chicken marinade recipe is so simple you will never buy a pre-cooked, take away chicken again. Gluten, sugar, additive and vegetable oil free, you will not be disappointed – it’s perfection on a plate!
A budget and time friendly organic meal, lunch, and healing broth…
I pay less than $20 for a large whole organic chicken. With it, I make a roast chook for dinner most Sunday nights and I have plenty of leftover meat for healthy school lunches during the week. For a very large family, you might like to roast two chickens at once.
I then use the carcass and all of the leftover bones to make a super healing, flu busting, gut healing, pain reducing bone broth – waste not want not! Get your ‘too easy’ bone broth recipe here.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Healthy Roast Chicken Marinade - Take away style
- 1 whole chicken (preferably free-range or organic)
Marinade ingredients (for one large chicken)
- 50 g butter or macadamia nut oil (¼ cup)
- 1 tbsp rice malt syrup or honey
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tsp sea salt - or to taste
- Ground black pepper - to taste
- In a small bowl, mix the ingredients together until well combined.
- Baste your chicken all over with half of the mix.
- Place your chicken breast side up in a preheated oven or on a rotisserie if you have one.
- After 30 minutes of cooking, remove from the oven and baste again with the remaining marinade.
- Return to the oven and roast until the chicken is cooked to perfection.
- The time this takes will vary depending on the size of your chicken, but work off 30 minutes per 500gram at 180℃/350°F.
- Once cooked, rest the chicken for 5-10 minutes uncovered, then carve and enjoy!
- Add lots of vegetables and also slices of lemon to your roasting dish too. You may also like to stuff your chook? I personally keep it quick and simple and wedge lemon pieces and any herbs I can rummage from my herb garden.
- Toni messaged me on Facebook to say she had slow cooked this with a 10/10 husband and kids rated result! She cooked it for 8 hours on low, basting it with the marinade every 2-3 hours with great success. A great option if you like to slow cook!
- Re-heat in a low oven (covered) until just hot.