Well Nourished HomepageWell Nourished

Simple recipes, whole foods, inspired health

entertaining

Pumpkin Almond Hummus Salad

| Members only, Salads, Side dishes, Vegetarian

This delicious Pumpkin Almond Hummus Salad is one of my latest addictions. I’m a bit fussy when it comes to eating pumpkin…it has to be combined with the right flavours for me to enjoy it (and my kids are exactly the same). This recipe could be used for a light and fresh meal or a…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Pork and Quinoa Larb

| Budget Friendly, Freezable Meals, Make-ahead Meals, Members only, Pork

I’ve always loved Larb.  So much so that I’ll always order it whenever we eat at a Thai restaurant. This Pork & Quinoa Larb is my healthy take on the traditional dish and a lovely flavour combination with lots of nutritional variety in the mix. I always make it with a combination of meat and…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Lemon Garlic Roast Chicken

| Chicken, Make-ahead Meals, Members only

This Lemon Garlic Roast Chicken is a delicious, healthy and economical way to eat chicken. I realised a little while ago I’d become completely reliant on my take-away style Roast Chicken marinade. Every time we had a roast chicken, this was our go to and I was beginning to get bored. Now I’m very partial to garlic,…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Baked Vegetables with Hummus

| Budget Friendly, Make-ahead Meals, Members only, Salads, Side dishes, Vegetarian

This Baked Vegetables with Hummus recipe is a really versatile meal of plant powered, rainbow goodness. You can choose some or all of the vegetables I have used and you can serve this hot, warm or at room temperature. Health benefits Eating a variety of vegetables is one of the best ways to improve and maintain a…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Healthy Lamington Parfait

| Desserts, Holidays & Entertaining, Members only

This deconstructed Healthy Lamington Parfait is a delicious dessert that my whole family absolutely adores. We often make it for friends and family when having an Aussie BBQ…it’s a lux spin on the classic Aussie sweet treat. If you’re entertaining a crowd outdoors, then my Aussie BBQ event plan has your menu covered making entertaining…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Chicken Souvlaki Bowl

| Chicken, Make-ahead Meals, Members only, Vegetarian

This Chicken Souvlaki Bowl is a delicious combination of both Greek and Turkish flavours. It’s quick and easy to make and a favourite family meal. If you can’t be bothered with threading skewers, check out the express souvlaki below the main recipe. Also take a look at the variations (below the main recipe) for suggestions to alter the…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Pork Belly with Nectarine Slaw

| Members only, Pork

This Pork Belly with Nectarine Slaw is a mouth watering meal that’s really very simple to make. I was always a bit scared of cooking roast pork…the pressure of ensuring a nice crisp crackle was too much;) But once I tried it, I realised it was actually so easy. I love the pork combined with…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Christmas Leftovers Salad

| Chicken, Members only, Pork, Salads, Vegetarian

I always over cater, especially the protein portion of the meal. We have a lot of meat lovers in our family and friend circle, so I wouldn’t live it down if what I served was shy. After the feast I always have leftovers, and so the Christmas Leftovers Salad was born. This salad is one…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Mexican Tomato Salsa

| Dips, Sauces and Dressings, Members only

This delicious Mexican Tomato Salsa recipe is a fabulous, easy to make staple. With its Mexican flavours, it’s lovely served on tortilla chips or as a side to any Mexican fare. When friends drop in Often when friends drop by or I have to get something prepped quickly, I’ll make this Mexican Salsa and Guacamole for a…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Prawns with Mango Avocado Salsa

| 30 Minute Meals, Fish & Seafood, Holidays & Entertaining

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that’s sure to impress!  Perfect for our Christmas in Australia.

I come from Western Australia and a long line of cray-fisherman…including my grandfather, uncle and cousin. But I have always, absolutely hated crustaceans which made me the black sheep of the family most family gatherings, when everyone else was enjoying lobster for lunch.

So this recipe is courtesy of my mum and enjoyed by my boys when I photographed it. The vegetarian variation I’ve included is all mine and I’d argue, the haloumi with the salsa is just as delicious 😉

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian and dairy-free).

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that's sure to impress!
Print Recipe
5 from 4 votes

Prawns with Mango Avocado Salsa

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that’s sure to impress!  Perfect for our Christmas in Australia.
Prep Time15 mins
Course: Appetizer, Main Course, Salad
Servings: 4
Author: Georgia Harding

Ingredients

  • 600 g prawns - cooked
  • 1 Cos lettuce

Salsa

  • 1 avocado/s - diced
  • 1 mango/s - diced
  • 4 spring onion/s - white part only, finely sliced
  • ½ bunch/s fresh coriander leaves - torn from stems
  • 1 lime/s - juice
  • 1 pinch sea salt

Lime Yoghurt

  • 60 g full-fat natural yoghurt (¼ cup)
  • ½ clove/s garlic
  • 1 pinch sea salt
  • Ground black pepper - to taste

Instructions

  • Peel and clean the prawns and wash the cos lettuce leaves.

Salsa

  • Combine the mango, avocado, spring onions, coriander leaves and the lime juice (reserving 1 tbsp for the lime yoghurt) in a bowl.

Lime Yoghurt

  • Mix the yoghurt, garlic, reserved 1 tbsp lime juice, salt and pepper.

To Serve

  • Serve the salsa in lettuce cups topped with the prawns and a drizzle of lime yoghurt. Enjoy immediately.

Notes

Vegetarian  

Replace the prawns with grilled haloumi, or if you are vegan, grilled firm tofu. 

Seafood-free

You can also replace the prawns with cooked chicken. This as a delicious way to use up leftover chicken too. 

Garlic-free

Replace the garlic with a pinch of cayenne pepper.

Dairy-free

Replace the yoghurt with whole-egg mayonnaise or cashew cream.

 

 

I'd love to hear how you enjoy this fresh and tasty dish. Post a comment and rate this recipe below. 

Lemony Smoked Salmon, Spinach and Caper Quiche

| After School Snacks, Fish & Seafood, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Members only

This Lemony Smoked Salmon, Spinach and Caper Quiche is a perfect summer meal because it can be pre-made and is just as delicious cold, as it is it hot. It’s a great recipe to take on a picnic or to a bring a plate event. I think this is a flavour match made in heaven…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Gingerbread Loaf with Caramel Drizzle

| Baked Sweets, Desserts, Members only

This healthy Gingerbread Loaf with Caramel Drizzle is a low sugar, wholegrain version of the classic catering to various dietary goals. If you love ginger, you’ll love this loaf and whilst it’s sweet, it’s not sickly sweet.   Take a look at the variations (below the main recipe) for suggestions to alter the recipe to…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Charred Broccolini Salad

| Salads, Vegetarian

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 to alter the recipe to suit your specific dietary requirements (vegan/ nut free).

Charred broccolini on the BBQ combined with the saltiness of the haloumi and the citrus salad dressing create a very delicious and nourishing meal or side. 
Print Recipe
5 from 10 votes

Charred Broccolini Salad

This Charred Broccolini Salad is an easy to make, delicious summer salad.
Prep Time15 mins
Cook Time10 mins
Course: Salad
Servings: 2
Author: Georgia Harding

Ingredients

  • 1 bunch/s broccolini
  • 100 g haloumi
  • 30 ml olive oil -extra virgin (2 tbsp)
  • ¼ cup pinenuts -toasted
  • 60 g watercress (you could also use rocket or baby spinach if you prefer)
  • 1 preserved lemon

Dressing

  • 1 tsp honey
  • 1 tsp dijon mustard
  • ¼ tsp ground turmeric
  • ½ lemon/s -juice and zest
  • 60 ml olive oil -extra virgin (¼ cup)

Instructions

  • Heat your BBQ grill or griddle pan.
  • Toss the broccolini and haloumi in the olive oil and grill until the broccolini begins to just char and the haloumi is golden brown.
  • Toast the pine nuts until just brown.
  • Remove the flesh from the preserved lemon and finely slice the skin.

Dressing

  • Make the dressing by combining all of the ingredients together in a small bowl or shake in a re-cycled jar.

Serve

  • Place the watercress in a salad bowl. Add the rest of the ingredients, toss through the dressing and enjoy immediately.

Notes

Dairy free

Omit the haloumi and replace with cashew nut cheese. 

Vegan

Omit the haloumi and replace with cashew nut cheese or tofu. Substitute the honey with rice malt or maple syrup. 

Nut-free

Replace the pine nuts with toasted sunflower seeds. 

No preserved lemon

Preserved lemon is available in most supermarkets or gourmet shops. If you can't source it, then replace it with the zest of one lemon and a good pinch of sea salt. But if you can find it, it's so well worth it. You'll keep adding it to salads because it adds such a fabulous flavour. 

 

I'd love to hear how you like this recipe. Post a comment and rate this recipe below.

Black Forest Tart

| Baked Sweets, Desserts, Holidays & Entertaining, Members only

This delicious Black Forest Tart is quick and easy to make, and a decadent chocolate dessert. I think cherries and chocolate are a flavour match in heaven! Who’s with me? I have strong memories of the flavours of Black Forest. I grew up in Perth and as a teenager, every Thursday night my parents and…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Rolled Turkey with Quinoa Cranberry Stuffing

| Chicken, Holidays & Entertaining

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal…absolutely delicious and truely a feast fit for a crowd on Christmas Day.

Now before you click away thinking there is no way you can be bothered rolling meat…here’s the thing, you don’t have to. I’ve made a rolled turkey of sorts every Christmas, because I find it easier to cook than a whole bird.  So I just make the stuffing and I’ve always found the butcher I buy my turkey from, really accommodating in boning and rolling it for me.

This super simple Rolled Turkey with Quinoa Cranberry Stuffing will wow any crowd! I can’t wait to hear how you love it.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal... truely fit for a crowd.
Print Recipe
No ratings yet

Rolled Turkey with Quinoa Cranberry Stuffing

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal... truely fit for a crowd.
Prep Time30 mins
Cook Time2 hrs 40 mins
Course: Main Course
Servings: 12
Author: Georgia Harding

Ingredients

Stuffing

  • 60 g butter
  • 1 red onion/s - finely chopped
  • 4 stalk/s celery - finely chopped
  • 3 clove/s garlic - minced
  • 250 ml chicken stock or bone broth (1 cup)
  • 170 g quinoa (1 cup)
  • ¼ cup fresh sage leaves - finely chopped
  • 3 tbsp flat leaf parsley - finely chopped
  • 80 g pistachio nuts - toasted (⅔ cup)
  • 60 g dried cranberries (½ cup)
  • 4 tbsp almond meal (or more to thicken the stuffing)
  • 1 tsp sea salt - or to taste
  • 1 free-range or organic egg/s
  • Ground black pepper - to taste

Turkey

  • 7 kg free-range or organic turkey - whole (approx.)**
  • 2 tbsp olive oil - extra virgin
  • Sea salt and freshly ground black pepper - to taste
  • 500 ml water
  • 2 stalk/s celery - diced
  • 2 carrot/s - diced
  • 1 red onion/s - diced
  • 4 clove/s garlic - diced

Gravy

  • 60 ml red wine (¼ cup)
  • 60 ml chicken stock or bone broth - optional, only if needed (¼ cup)
  • 2 tsp cornflour (optional, only if you feel you'd like a thicker gravy)
  • 1 tbsp water - to form a slurry with the cornflour
Metric - US Customary

Instructions

Stuffing

  • In a medium sized pot, melt the butter and sweat the onion and celery (with the lid on) until its softened (but not browned). Set aside in a mixing bowl.
  • Rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). Cook the quinoa by placing it into a pot with 2 cups of water.
  • Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
  • Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.
  • Now mix all the stuffing ingredients together. Taste and adjust the seasoning before adding the egg and mixing through. Keep airtight in the fridge until ready to add to the turkey (I make this a day ahead).
  • I personally take the stuffing to my butcher to de-bone the turkey and roll it for me. If you want to tackle this yourself, there are heaps of YouTube tutorials on boning and rolling a whole turkey.
  • Once the turkey is boned, it will weigh approx. 4 kg. Work off around 30 mins per kg.
  • Pre-heat oven to 200°C / 400°F (fan-forced).

Turkey

  • Place the turkey on a large baking tray. Pat the skin dry and drizzle with olive oil and then season well.
  • Pour the water into the base of the roasting dish and add the celery, carrots, onion and garlic.
  • Cover the turkey with baking paper and then tightly wrap the baking dish in foil (so it retains the moisture).
  • Cook for 1.5 hours then remove the foil and baking  paper and increase the heat to 220°C / 425°F. Cook for another 20 minutes to brown the skin. ***
  • The turkey is cooked when the juices run clear when pierced. I also use a meat thermometer to ensure it is cooked.

Gravy

  • Set the turkey aside on the chopping board (loosley cover with foil) while you make a gravy using the pan juices. Pour all of the juices and vegetables into a small pan. Bring to the boil and add the red wine.
  • Let it simmer rapidly to reduce and thicken. You may like to add more stock to the pan to increase the amount of gravy you make.
  • You can strain it or puree it with the vegges in it (or just enjoy it chunky). Taste and season to taste.
  • If you feel you'd like a thicker gravy, mix the optional cornflour with the tablespoon of water to form a slurry, and mix in with the gravy, stirring until it thickens.

Turkey Size & Cooking Times

  • ** When deciding on the size of the turkey you buy, work off about 250 g per person (remembering the boned turkey will weigh a lot less than the whole - my 7kg turkey became just over 4kg). I must say I like to over-cater and like having leftovers for Boxing Day. This recipe would definiately stretch to 16 people.
  • ***The cook time will vary a little depending on how thick it is rolled so check the meat frequently ( in 2-3 different parts of the roll). If it's not cooked, add 10 minutes at a time. If you think it's cooked, but the skins not brown, pop under a grill watching it carefully for a few minutes to brown it.
  • I always ask the butcher for the bones and carcass which makes the most delicious bone broth.

Notes

Egg-free

Omit the egg. It won't bind quite as well, but it will still be delicious.

Onion-free

Replace the onion with a small bulb of fennel.

Garlic-free

Simply omit the garlic.

Fructose friendly

Just omit the cranberries.

Nut-free

Replace the pistachios with toasted pumpkin seeds or just leave them out.
 

I'd love to hear how you love this recipe. Post a comment below if you make it or if you have any questions!

Mango Whip with Salted Macadamia Caramel

| Desserts, Members only, No-bake Sweets

My sons most favourite fruit is mango…just as well we live in Queensland, and we have inherited an old mango tree in our small backyard too. My daughter is not so much a fan, unless it’s made into something like this Mango Whip with Salted Macadamia Caramel. Then she’s happy to eat it. One of…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Beef Fillet with Garlic Tahini Sauce

| Holidays & Entertaining, Red meat, Slow Cooked

With the festive season sneaking up quicker than I’d like (seriously, where has this year gone??), I thought I’d share one of our go-to recipes when feeding a crowd… Beef Fillet with Garlic Tahini Sauce. We tend to make it as it’s quick and easy and you can rest it for as long as you like so it’s pretty forgiving. We have even rested it for several hours and had it just warm and it was divine.

In case you’ve not heard, in just two weeks I’m launching the Well Nourished Family membership. I’m bursting with excitement and I really can’t wait to share all of the delicious details. It’s been a long time coming… over a year of working with a fabulous team, to develop the technology to make meal planning and eating well a whole lot easier and very well nourished.

I’ve been flat out creating exclusive, members only recipes and developing everything you need to feed you and your tribe ‘well’. The ‘Well Nourished Family’ not only includes customisable and done-for-you weekly meal plans, but event plans too.  I’ve got you sorted for Kids Parties, Christmas Day feasting and entertaining friends and family with absolute ease. Plus shopping lists, kitchen storage and waste reducing tips and much, much more.

Join the waitlist to be the first to find out about our founding members special offer, click HERE.

But in the mean time, I hope you love this supremely tender cut of beef fillet with garlic tahini sauce as much as my meat loving family does.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (dairy and garlic-free).

This Beef Fillet with Garlic Tahini Sauce is so quick and easy to make and is one of the most delicious ways to eat beef. It's the perfect entertainer too.
Print Recipe
5 from 2 votes

Beef Fillet with Garlic Tahini Sauce

Prep Time15 mins
Cook Time1 hr
Course: Main Course
Servings: 8
Author: Georgia Harding

Ingredients

  • 1.2 kg Scotch Fillet - or rib eye
  • 2 tbsp olive oil - extra virgin
  • 1 tsp sea salt - or to taste
  • Ground black pepper - to taste

Sauce

  • 1 clove/s garlic - minced
  • 1 tbsp hulled tahini 
  • 250 g full-fat natural yoghurt (1 cup)

Instructions

  • Pre-heat the oven to 150°C / 300°F (fan-forced).
  • Rub the fillet in the olive oil so it is well coated. Then season with the sea salt and pepper.
  • Heat a cast iron or oven proof pan over a moderately high heat and sear the beef on all sides so it is dark brown and caramelised on all edges. Use tongs to turn it.
  • Then, simply place in the oven to roast (uncovered) for about an hour or until almost cooked to your liking.
  • I have a meat thermometer which I think is invaluable for getting this perfect. I cook this to med-rare, then wrap it tightly in foil to rest for about 30 minutes or more. This is really important and makes it super moist.
  • To make the tahini sauce, mix all the ingredients together in a serving bowl.

Serve

  • When ready to serve, slice the beef and then pour over the pan juices and juices from the foil wrapping.
  • Enjoy immediately with the tahini sauce and your favourite sides and salads.
  • My family also love this with various mustards.

Store

  • In an airtight container in the fridge.
  • Left overs are great to make a roast beef sandwich, roll, wrap or salad.

Notes

Dairy-free

Replace the yoghurt with coconut yogurt or cashew cream.

Sesame-free

Omit the tahini and replace with horseradish cream. 

Garlic-free

Omit the garlic and replace it with 1 tsp of ground cumin and a pinch or cayenne.
 

I'd love to hear how you enjoy this. Post a comment below and don't forget to rate the recipe too. Cheers!

Lamb Kefta

| Budget Friendly, Freezable Meals, Make-ahead Meals, Red meat

My hubby loves lamb so I thought it fitting to share this Lamb Kefta recipe ahead of Father’s Day.

One of my families greatest pleasures is trying different cuisines. Middle Eastern is a firm favourite and this Lamb Kefta is based on one we like to order at a lovely restaurant nearby.

I’ve made this to feed a crowd, or, it does us for two meals (and the kids lunchbox too). One night I serve it with the salad below, and then a couple of nights later I’ll serve it with hummus and roasted vegetables.

My Hummus and Roast Vegetable recipe is in my fabulous little ebook Well Nourished Sides and Salads. If you’re after more inspiration for interesting ways to make veggies shine in all their deliciousness. Then take a look – it’s just $9.95 and full of goodness that the whole family will love. Click HERE to find out more.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

This Lamb Kefta is an easy to make, nourishing meal that my whole family loves. Serving it with the Tomato Salad and Tahini Sauce is a match made in heaven.
Print Recipe
5 from 4 votes

Lamb Kefta

This Lamb Kefta is an easy to make, nourishing meal that my whole family loves. Serving it with the Tomato Salad and Tahini Sauce is a match made in heaven.
Prep Time30 mins
Cook Time10 mins
Course: Main Course
Servings: 8
Author: Georgia Harding

Ingredients

  • 1 red onion/s
  • ¼ bunch/s fresh coriander leaves
  • ¼ bunch/s fresh parsley leaves
  • ¼ bunch/s fresh mint leaves
  • 1 tsp dried oregano
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • Ground black pepper
  • 1 tsp sea salt - or to taste
  • 1 kg lamb mince

Tomato salad

  • 8 vine ripened tomatoe/s -seeds removed and diced
  • 1 red capsicum/s -diced
  • 1 red onion/s (small) finely diced
  • ¼ bunch/s fresh parsley leaves
  • ¼ bunch/s fresh mint leaves
  • ½   lemon/s -juice
  • 60 ml olive oil (4 tbsp)
  • 35 g pine nuts -toasted (¼ cup )

Tahini Sauce

  • 250 g full-fat natural yoghurt (1 cup)
  • 40 g hulled tahini  (2 tbsp approx.)
  • 1 clove/s garlic -minced
  • ½ tsp sea salt - or to taste
  • Ground black pepper

Instructions

  • In a food processor mince the onion and fresh herbs until very finely chopped. Thermomix 10 seconds, speed 5 (you may need to scrape the sides).
  • You can make this without a food processor, but you will need to make sure the onion and herbs are all very finely chopped (important for the texture and flavour).
  • Add the oregano, paprika, cumin, cinnamon and seasoning and mix to combine. Thermomix 3 seconds, speed 4.
  • Add the lamb mince and mix until the herbs and spices are evenly distributed throughout the mince. This can be done in your processor or by squeezing through with your hands. Thermomix 30 seconds, reverse, speed 4 or until well combined.
  • Form patties and place on a plate.
  • Heat your BBQ or griddle pan and cook to brown on all sides. This is a good job for hubby or the kids whilst you throw the salad together.

Salad

  • Combine all of the ingredients into a bowl and toss well. I sometimes bulk this out by adding extra greens like baby spinach or lettuce leaves.

Tahini sauce

  • Combine all ingredients into a small bowl and mix well.

Serve

  • Serve the hot Kefta on a plate with the salad and sauce.

Make-ahead

  • Re-heat in a low oven until just hot.

Store

  • Store in an airtight container in the fridge.
  • They can also be frozen (either the raw mixture to cook another night or the cooked meatballs).

Notes

Dairy-free

Replace the yoghurt with coconut yoghurt or Cashew Cream.

Garlic-free

Replace the garlic in the sauce with a teaspoon of ground cumin.

Onion-free

Replace the onion in both the Kefta and salad with a small bulb of fennel.

Nut-free

Replace the pine nuts with sunflower seeds.

Sesame-free

Replace the tahini with almond butter.

Beef Kefta

This is also delicious so feel free to sub the lamb mince with beef mince.

I'd love to hear how dad enjoys this recipe.Post a comment or rate this recipe below.

Raw Vegetable Salad

| Members only, Salads, Vegetarian

This seriously versatile Raw Vegetable Salad is one of my kids favourite ways to eat their vegetables. If using a food processor it takes just minutes to make and it’s sure to become a firm favourite. Feel free to play with different combinations of veggies and nuts or seeds. I often make this when I…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Crispy Roast Potatoes

| Members only, Side dishes

Once you’ve eaten perfectly Crispy Roast Potatoes you’ll accept nothing less….and this simple recipe will guarantee the perfect spud every-single-time. I’ve found little things like heating the fat makes a real difference to the outcome, so this is a recipe that whilst simple, will only yield a crunch if you follow the recipe closely. Crispy…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Crispy Haloumi Chips with Lemon, Rosemary Honey

| 30 Minute Meals, Members only, Savoury Snacks, Side dishes, Vegetarian

These sensational Crispy Haloumi Chips with Lemon, Rosemary Honey are such a delicious starter or even a light lunch (served with a salad).  They are really quick and easy to make… but really hard to stop eating once you start. I have read that Cypriot farmers made haloumi with techniques and ingredients unique to their family…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Creamy Mussels with Garlic Bread

| 30 Minute Meals, Fish & Seafood, Members only

I’m not a huge fan of seafood, but these Creamy Mussels with Garlic Bread are a definite exception. I really don’t enjoy crustaceans (yes I’m a cheap date) but there are a few shell fish I do like, mussels are one. I only used to eat mussels when I was out for dinner at a…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Beef Massaman

| Freezable Meals, Make-ahead Meals, Members only, Red meat, Slow Cooked

This Beef Massaman curry is one of my families current favourite meals. Please don’t be put off by the long list of ingredients. They are mostly beautiful, healing spices and I’ve made the method super simple so your preparation time is minimal. Plus, the end result is phenomenally delicious! This is one of my go-to recipes…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here

Watermelon Pizza

| After School Snacks, Desserts, Holidays & Entertaining, Members only, No-bake Sweets

Party food does not get a whole lot easier than this Watermelon Pizza! I probably don’t need to even write up a recipe for this as the image says it all, but I will in case you need a few extra ideas. This Watermelon Pizza is such a versatile recipe. In this photo I’ve just…

For recipes, done for you and customisable meal plans, shopping lists and much more join the Well Nourished Family. Join the waitlist to be notified when we open again later this year (and receive some bonus recipes in the meantime)! Click HERE to join the waitlist now.

Already a member? Login here