feta

Tandoori Chicken Burgers

July 27, 2026 | 30 Minute Meals, Make-ahead Meals, Chicken, Freezable Meals, Members only

These tandoori chicken burgers are a fresh, flavour-packed twist on a classic burger, made with warming spices, herbs and simple whole food ingredients. The chicken patties are juicy and aromatic, paired with a cooling mint yoghurt mayo that balances the spice beautifully. They’re quick to prepare, family-friendly and perfect for an easy weeknight dinner or…

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Chicken Feta Burger

July 8, 2024 | 30 Minute Meals, Make-ahead Meals, Chicken, Freezable Meals, Members only

This Chicken Feta Burger recipe makes four large, deliciously tasty burgers and is the kind of meal you’ll come back to again and again. The patty is quick and easy to prepare, simply mix everything together and cook until golden on one side before flipping to finish. The combination of chicken, feta and simple seasonings…

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Spinach Feta Muffins

January 29, 2024 | Breakfast, Healthy Lunchbox, After School Snacks, Savoury Snacks, Members only

I love Spinach Feta Muffins and this easy to make savoury snack is simply delicious. The muffin in the photo actually has double the amount of spinach (as I had a heap that I needed to use it up). So feel free to improvise and increase or decrease to suit your taste and supplies. Not…

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Beetroot Feta Dip

December 18, 2023 | Healthy Lunchbox, After School Snacks, Dips, Members only

Delicious and easy to make – this Beetroot Feta Dip is not only a stunning, colourful addition to any snack plate, it tastes incredible. It’s perfect to make for any festive ‘bring a plate’ dates – it’s nourishing, colourful and delicious!! Instead of visiting the dip section of the supermarket, go to the veggie and…

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Char grilled Zucchini Salad

February 1, 2021 | Members only, Salads, Side dishes

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…

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Red Cabbage Dukkah Slaw (or braise)

July 25, 2018 | Vegetarian, Salads, Side dishes

This Red Cabbage Dukkah Slaw (or braise) is a recipe I often turn to in the cooler months. I think it is the perfect accompaniment to the heavy stews, slow cooked casseroles and roasts that we often enjoy at this time of the year.

For those of you who have been following me for a while now, you’ll know that I believe that dietary variety is really important for maintaining good health. Eating lots of different foods not only keeps cooking and eating interesting, but it’s also essential to ensure that our nutritional requirements are met and also that our gut microbiome thrives (more on why variety is so important for gut health here).

Red cabbage is in season right now (so nutritionally at it’s peak) and it’s one vegetable that many people struggle knowing how to prepare it into a delicious dish. So in the name of expanding upon the variety of foods you eat in your household, here is a delicious, easy to make recipe that you can enjoy as a fresh slaw (I generally have a raw plant based component to every meal I eat) or you can braise the cabbage and enjoy it as a warm side.

Health benefits

Red cabbage is a powerhouse of micronutrients (vitamins and minerals) and protective antioxidants such as anthocyanins and indoles (studies indicate they are important to protect against various cancers).

The dukkah spices are wonderful warming antioxidants and also have anti inflammatory properties. The nuts and seeds add a little protein and good fats.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

Ingredients

This dish features finely shredded red cabbage tossed with a zesty dressing made from lime juice, olive oil, and currants. It’s topped with crumbled feta, fresh parsley, and a sprinkle of dukkah to add a flavorful crunch.

How to make this Red Cabbage Dukkah Slaw (or braise)

To prepare this red cabbage slaw, combine currants, lime juice, olive oil, salt, and pepper in a small bowl and let the mixture rest for at least 10 minutes. Toss the shredded red cabbage with the dressing, then finish with crumbled feta, chopped parsley, and dukkah. For the braised version, sauté the shredded cabbage in olive oil over low to medium heat until softened, then mix with the dressing and garnish with the same toppings.

Serving suggestions and how to store

This slaw pairs well with grilled meats, fish, or falafel and can also be enjoyed on its own as a light, flavorful meal. Store any leftovers in an airtight container in the fridge for up to two days. The slaw version is best enjoyed fresh, while the braised version can be reheated and served warm.

Vary this Red Cabbage Dukkah Slaw (or braise) to suit

To make this Red Cabbage Dukkah Slaw (or braise) nut-free, use a nut-free dukkah or toasted sunflower seeds instead. For a fructose-friendly option, simply omit the currants. If you need it to be dairy-free or vegan, skip the feta or replace it with vegan cheese or savory cashew cream. To make it sesame-free, ensure your dukkah mix doesn’t contain sesame seeds by using a suitable store-bought version or preparing your own.

For more delicious, easy to make healthy sides and salad recipes, click HERE

This Red Cabbage Dukkah Slaw (or braise) is a delicious recipe that you can enjoy as a fresh slaw or as a warm side.

Print Recipe

4.75 from 4 votes

Red Cabbage Dukkah Slaw (or braise)

This Red Cabbage Dukkah Slaw (or braise) is a delicious recipe that you can enjoy as a fresh slaw or you can braise the cabbage & enjoy this as a warm side. It's two recipes in one!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish, Salad

Servings:

Author: Georgia Harding

Ingredients

40 g currants - (¼ cup)
1 lime/s - juice and zest
60 ml extra virgin olive oil - extra virgin (¼ cup)
¼ tsp sea salt
ground black pepper - to taste
½ red cabbage - finely shredded
40 g feta cheese - goat or cow feta, crumbled (¼ cup)
¼ bunch/s fresh parsley leaves - roughly chopped
2 tbsp dukkah - (recipe linked below or a good store bought dukkah)

Instructions

Slaw

Combine the currants, lime, olive oil and seasoning in a small bowl and allow to rest for 10 minutes (or longer).
Shred the red cabbage and then toss through the dressing.
Top with the feta, parsley and dukkah.

Braise

Combine the currants, lime and olive oil in a small bowl with a good pinch of sea salt and allow to rest for 10 minutes (or longer).
Shred the red cabbage.
Heat a drizzle of olive oil in a pan over a low to moderate heat. Add the cabbage and wilt it whilst stirring often. Try not to brown it, just heat it gently until it has softened (approx. 10 minutes).
Toss through the dressing.
Top with the feta, parsley and dukkah.
Enjoy warm.

Store

Store in an airtight container in the fridge.

Notes

My home made dukkah recipe HERE.

Nut-free

Make a nut-free dukkah or replace with toasted sunflower seeds.

Fructose friendly

Omit the currants.

Dairy-free and vegan

Omit the cheese (you can replace with a vegan cheese or the savoury version of my cashew cream).

Sesame-free

Ensure there are no sesame seeds in the dukkah mix (you may need to make your own, recipe here).

I hope you add this recipe to your repertoire. If you try it, I'd love for you to post a comment.

Sweet Potato, Caramelised Onion, Feta Tart

March 15, 2017 | Vegetarian

This savoury tart is a delicious combination of roasted sweet potato, caramelised onion, and creamy feta, all nestled on a flaky puff pastry base. It’s simple to prepare yet delivers impressive flavours that make it a favourite for a light dinner, easy lunch, or special occasions.

As much as I love cooking, I’m a busy lady and I just don’t have time to spend hours in the kitchen each day. So I’m always trying to create cooking shortcuts, either by making more than I need (so I get more than one meal from the effort) or by cooking extra of one part of the meal and then reworking it into another meal.

This Sweet Potato, Caramelised Onion and Feta Tart is an example of the latter. When my kids were babies I would bake a heap of spiced sweet potato – so I wasn’t just cooking for them, I’d mash some of it for them and the rest was made into this tart or tossed into a salad or curry for dinner.

Health benefits

Sweet potatoes are rich in beta-carotene, which supports vision and immune health. Onions contain antioxidants and compounds that promote heart health, while feta cheese adds a boost of protein and calcium.

Ingredients

This recipe features roasted sweet potatoes seasoned with cinnamon, caramelised onions cooked with balsamic vinegar, crumbled feta cheese, and a buttery puff pastry base. Rocket leaves and a balsamic dressing add a fresh finish.

How to make this sweet potato caramalised onion feta tart

Begin by roasting sweet potato cubes seasoned with cinnamon until tender. While they roast, caramelise onions in butter or olive oil, adding a touch of rice malt syrup and balsamic vinegar for sweetness. Assemble the tart by layering caramelised onions, roasted sweet potato, and crumbled feta on puff pastry sheets, leaving a border for the crust. Bake until golden brown and top with dressed rocket leaves before serving.

Serving suggestions and how to store

Serve this delicious tart warm with a leafy green salad for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to three days and reheated in the oven to maintain the pastry’s crispness.

Vary this sweet potato caramalised onion feta tart to suit

For a dairy-free version, opt for coconut oil and vegan cheese, and ensure the pastry is free of dairy. Vegans can use olive oil, vegan puff pastry, and cashew cheese. For a coconut-free variation, stick with butter or ghee as your cooking fat. Another option is to swap the sweet potato with roast pumpkin.

For more delicious, easy to make, healthy recipes, click HERE.

This Sweet Potato, Caramelised Onion, and Feta Tart is a flavour-packed dish combining sweet, savoury, and tangy elements. Made with wholesome ingredients, it's perfect for family meals or entertaining.

Print Recipe

4.75 from 4 votes

Sweet Potato, Caramelised Onion and Feta Tart

This Sweet Potato, Caramelised Onion and Feta Tart is a tasty yet simple meal to make. One of my go-to's when I'm short on time and inspiration!

Prep Time15

Cook Time40

Total Time45

Course: Appetizer, Main Course

Servings:

Ingredients

1 sweet potato/s (large) peeled and diced into approx. 1.5cm cubes
2 tbsp butter, ghee or olive oil -melted
1 tsp ground cinnamon
375 g Carême All Butter Puff Pastry (contains no vegetable oil or nasty additives). The new wholemeal spelt is delicious too.
1 red onion/s (large) peeled and sliced
1 tsp rice malt syrup
1 tbsp aged balsamic vinegar
100 g feta cheese -or goat feta, crumbled
Sea salt and freshly ground black pepper -to taste
Handful rocket leaves - to serve (optional)

Dressing

2 tbsp extra virgin olive oil
1 tbsp aged balsamic vinegar

Instructions

Preheat your oven to 200℃/395℉ (fan-forced).
Toss your diced sweet potato in 1 tablespoon of the fat or your choice and cinnamon.
Arrange in a single layer on a baking tray and bake for approx. 15-20 minutes or until cooked through.
Whilst the sweet potato is baking, cook your onion slices in the remaining tablespoon of fat over a low heat for 10 minutes (or until they become opaque). Add the sugar and 1 tablespoon of balsamic vinegar and cook for another 10 minutes or until the onion starts to caramelise.
Once the sweet potato is cooked through, remove from the oven, set aside enough sweet potato for baby and season the rest.

Babies meal

You can mash or puree the sweet potato with a little bone broth mixed though or serve as is if you are baby-led-weaning. Store in an airtight glass container or jar in the fridge.

Family meal

Assemble your tart by spreading the middle of the puffed pastry (leave a 2cm border) with the onion, then top with the sweet potato and feta. Bake for 15-20 minutes or until your puff pastry is golden brown.
Mix the dressing ingredients together in a small jar or bowl.
Remove the tart from the oven, top with the rocket and drizzle with the dressing.

Serve

Serve immediately with a leafy green salad.

Store

Store in an airtight container in the fridge. Re-heat in the oven to crisp the pastry.

Notes

Dairy-free

Choose coconut oil for your fat and replace the feta with a vegan cheese. You'll also need a dairy-free puff pastry.

Coconut-free

Choose ghee or butter as your fat.

Vegan

Choose the olive oil to caramelise your onion. Choose a vegan pastry and replace the feta with a cashew cheese.

I'd love to hear how you enjoy this recipe - post a comment or rate this recipe below.

Zucchini Mint Feta Soup (in just ten minutes)

August 25, 2016 | Make-ahead Meals, Freezable Meals, Vegetarian, Soups

This zucchini mint feta soup is a comforting and nourishing dish that’s perfect for any season. Easy to make, it combines the mild taste of zucchini with the freshness of mint and the creaminess of feta, making it a delicious addition to your meal rotation.

One vegetable my kids really dislike is zucchini (or spew-kini as they like to call it). For those of you who have followed me for a while, you’ll know that my kids have a great appetite for whole foods and genuinely love a wide range of vegetables. One of the reasons this is the case is because no matter what, I have and always will, persist with offering them vegetables, even the ones previously proclaimed ‘gross’!

Spew-Kini or not, they eat zucchini most days because it sits well behind other flavours, undetected. But not one to hide every unliked vegetable (more about why hiding food is not the best approach here), I also regularly present it in its whole form and like with this soup, often they surprise me and love it. This Zucchini Salad is another surprise favourite (apparently raw is less like ‘spew’)

The best part about this soup is that it is incredibly quick and easy to make and the result is surprisingly very tasty (because lets face it, it’s not the most flavoursome veggie).

Health benefits

Packed with nutrients, this creamy soup offers a great way to boost your vegetable intake. Zucchini is low in calories and high in fibre, which supports digestive health. The feta cheese provides calcium and protein, essential for strong bones and muscle health. The mint and home-made bone broth, are a fabulous digestive tonic, perfect for keeping those important good bugs happy, happy. With just a few simple ingredients, this soup is a great choice for a healthy meal.

Ingredients

For this recipe, you’ll need onion, clove garlic, zucchini, and chicken stock or bone broth. Season with sea salt and freshly ground black pepper to taste, and add fresh mint leaves picked from the stems, along with crumbled feta cheese.

How to make this creamy zucchini soup

In a medium-sized pot, sauté your diced onion in a little olive oil, butter, or ghee for about 2 minutes until translucent. Add the crushed garlic and diced zucchini, followed by the broth and seasoning. Bring everything to a boil, then simmer for 7-10 minutes until the zucchini is tender. Allow the mixture to cool slightly, then stir in the fresh mint before pureeing it in a blender or with an immersion blender until smooth and creamy.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve your zucchini, mint, and feta soup warm, topped with extra feta and additional seasoning, if desired. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage. Reheat over a medium heat until warmed through.

Vary zucchini mint feta soup to suit your dietary needs

To make this soup vegetarian, simply substitute the chicken stock with vegetable broth. For a dairy-free version, omit the feta or replace it with cashew cheese or coconut yogurt, and choose olive oil for cooking. If you’re looking for a vegan option, follow the same substitutions. If you want to skip onion and garlic, you can use finely diced fennel sautéed with a pinch of cumin and chilli flakes for a different twist.

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

For more delicious, quick and easy to make healthy soups, click HERE.

This zucchini mint feta soup couldn't be easier to make & is very tasty. It takes just 10 minutes to make this healthy soup too.

Print Recipe

4.84 from 12 votes

Zucchini Mint Feta Soup

This has to be the quickest soup ever. Nutrient rich and delicious, my Zucchini Mint Feta Soup is sure to become a favourite.

Prep Time5

Cook Time10

Total Time15

Course: Soup

Servings:

Ingredients

1 onion/s - diced
1 clove/s garlic - crushed or diced
300 g zucchini/s - diced
250 ml chicken broth or stock (1 cup)
Sea salt and freshly ground black pepper - to taste
¼ bunch/s fresh mint leaves - picked from the stems
90 g feta cheese - crumbled (½ cup)

Instructions

In a medium sized pot, sauté your onion in a little olive oil, butter or ghee for about 2 minutes.
Add your garlic, diced zucchini, broth and seasoning and bring to the boil. Cook at a rolling simmer for 7-10minutes or until the zucchini has softened.
Allow to cool a little, add the mint and then puree in a blender until smooth and creamy.
Serve with a dollop (or crumble) of feta and more seasoning (if needed).

Thermomix Method

Chop the onion and garlic, 5 seconds, speed 4.
Add the fat of your choice and sauté the onion for 2 minutes, temp 100, speed 1.
Add the zucchini and process 5 seconds, speed 5.
Add the broth and seasoning and cook for 8 minutes, 100, speed 2.
Allow to cool a little, add the mint and puree 30 seconds, speed 7-8.
Serve as above.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

Store in an airtight container in the fridge or freezer.

Notes

Vegetarian

Use vegetable broth (stock) instead of the chicken stock.

Dairy-free

Omit the feta or replace with cashew cheese or coconut yoghurt. Choose olive oil to cook in.

Vegan

As per vegetarian and dairy-free above.

Onion and garlic-free

Replace the onion and garlic with a small bulb of fennel, finely diced and sautéed with a pinch of cumin and chilli flakes.

Let me know how you like this simple soup. Post a comment below.

Blueberry Rocket Almond Salad

September 9, 2015 | Vegetarian, Salads

This Blueberry Rocket Almond Salad is a vibrant and refreshing dish perfect for a light lunch or a side. The combination of sweet blueberries, crunchy almonds and creamy feta makes it irresistible.

My local market has big buckets of fresh blueberries for sale at the moment, so this salad was born from my need to use my berries at every given opportunity. This is a great side salad or a meal in itself.

Kids in the kitchen

When my kids were little they hated anything green and leafy. So I started giving them a turn of spinning the salad spinner (they were about two). I served the leaves they spun every night as part of dinner, and low-and-behold, they eventually started to eat salad leaves (without fuss or encouragement) and enjoy them. Now they absolutely love salad leaves, even the spicy ones like rocket and mustard greens.

I also always made sure there were a couple of ingredients in the salad I knew they liked (mixed in with the greens) which made the idea of salad a lot more appealing. The blueberries here may just be your draw card.

Please to remember to persist and offer salads in many ways – they will eventually come around and like my kids, enjoy eating them.

Health benefits

Rich in antioxidants from blueberries and packed with fibre and healthy fats from quinoa and almonds, this salad provides a balanced mix of nutrients. The rocket leaves (arugula) are also a great source of vitamins A and K.

Ingredients

Rocket leaves, snow peas, blueberries, quinoa, toasted flaked almonds, and crumbled feta come together for this salad. The dressing is a zesty blend of lemon juice, olive oil, vinegar, and a hint of sweetness from rice malt syrup or honey.

How to make blueberry rocket almond salad

Combine all the salad ingredients in a large bowl. For the dressing, shake the lemon juice, olive oil, vinegar, and sweetener in a jar. Pour the dressing over the salad just before serving for maximum freshness.

Serving suggestions and how to store

This salad is delicious on its own or as a side dish with grilled fish or chicken. Store leftovers in an airtight container in the fridge, and add the dressing just before eating to keep the salad fresh.

Vary this blueberry rocket almond salad to suit

For a dairy-free or vegan option, omit the feta or replace it with vegan cheese. For a nut-free version, swap almonds with toasted sunflower seeds. Use rice malt syrup to make it fructose-friendly.

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

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It also includes lots of tips to get kids involved and loving their veggies. It’s great value at just $9.95, click HERE to take a look.

For more delicious, easy to make healthy salad recipes, click HERE.

This Blueberry Rocket Almond Salad is perfect for a light lunch or side. The combo of blueberries, almonds & feta makes it irresistible.

Print Recipe

4.50 from 6 votes

Blueberry Rocket Almond Salad

This Blueberry Rocket Almond Salad is a delicious, nourishing flavour combination and a beautiful accompaniment to any meal.

Prep Time10

Total Time10

Course: Salad

Servings:

Ingredients

25 g rocket leaves - washed (1 cup)
10 snow peas
½ cup/s blueberries
1 cup/s quinoa - cooked
40 g flaked almonds (¼ cup) toasted
40 g feta cheese (¼ cup) cow feta or goat, crumbled

Dressing

1 lemon/s (small) juice and zest
60 ml extra virgin olive oil (¼ cup)
1 tsp red wine vinegar - or raspberry vinegar
1 tsp rice malt syrup or honey

Instructions

For the salad, combine the ingredients together in your salad bowl.
For the dressing, shake the ingredients together in a jar.
Dress the salad just prior to serving.

Notes

Dairy-free and vegan

Just omit the feta or replace it with a vegan cheese.

Nut-free

Replace the almonds with toasted sunflower seeds.

Fructose-friendly

Choose rice malt as your sweetener.

Love to hear how you like this salad? Also, feel free to share your tips for encouraging your kids to love their salad.

Turkey Lemon Feta Mini Meatballs, Baby Burgers or Sausage Rolls

January 14, 2014 | Budget Friendly, Make-ahead Meals, Chicken, Freezable Meals, Healthy Lunchbox, After School Snacks, Savoury Snacks

These Turkey Lemon Feta Mini Meatballs, Baby Burgers or Sausage Rolls are the ultimate versatile dish for any occasion. Whether you’re packing a healthy lunchbox, hosting a party, or simply looking for a quick family dinner, this recipe has you covered with three tasty options in one. I often make these for my kids parties – they go down really well with kids and adults alike.

These are a high-protein meal or snack and a really tasty way to ‘hide’ extra nourishment in the form of vegetables. They can be pre-prepared, frozen and leftovers are fabulous for school lunch boxes too.

Health benefits

Packed with protein rich turkey, fibre packed veggies, and the tangy flavour of lemon and feta, this recipe is a nutritious alternative to traditional meatballs or sausage rolls. By using quality ingredients, you’re ensuring a meal that’s not only delicious but also full of natural goodness.

Ingredients

The recipe features turkey mince, fresh garlic, red onion, and a mix of finely grated carrot and zucchini for added moisture and nutrition. Mint or parsley, lemon zest, and crumbled feta add a burst of fresh flavour, while fresh breadcrumbs help bind everything together. Simple seasonings like salt and pepper tie it all together.

How to make these turkey meatballs, hamburgers or sausage rolls

Start by mixing all the ingredients in a large bowl or food processor until well combined. Choose your preferred option—whether mini meatballs, baby burgers, or sausage rolls—and follow the specific cooking instructions for each. Bake, grill, or roll as needed, and you’ve got a versatile dish ready to serve.

Serving suggestions and how to store

Serve the mini meatballs with pasta, in wraps, or with vegetable sticks for a kid-friendly lunchbox option. The baby burgers are perfect for parties or a casual weekend lunch, while the sausage rolls make an excellent snack or picnic food. Store leftovers in an airtight container in the fridge or freezer, and simply reheat when needed.

Vary turkey lemon feta sausage rolls, meatballs or burgers to suit your needs

For a gluten-free version, use gluten-free breadcrumbs and pastry. Dairy-free? Omit the feta or replace it with cashew nuts or nutritional yeast. If you’re avoiding eggs, leave them out, though the patties may be a bit softer. You can also swap turkey mince for chicken mince or pork mince, depending on your preference.

If you’re tired of searching the internet for lunchbox inspo, look no further than my best selling ebook ‘The Well Nourished Lunchbox.’ It’s all the inspiration you’ll ever need to pack a delicious, whole foods lunchbox, quickly and easily!

For more healthy sausage roll recipes, click HERE.

Turkey meatballs, burgers, sausage rolls

Print Recipe

4.80 from 20 votes

Turkey, lemon and feta mini meatballs, baby burgers or sausage rolls

This delicious Turkey, lemon and feta combination can be made into meatballs, sausage rolls or hamburgers. Both adults and kids love this recipe - its my go to for parties and celebrations.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Servings:

Ingredients

500 g turkey mince (you can substitute chicken mince)
1 clove/s garlic -finely chopped or crushed
1 red onion/s (small) peeled and finely diced
2 tbsp fresh mint leaves (finely diced) or parsley leaves
1 carrot/s -finely grated
1 zucchini/s -finely grated
1 egg/s -lightly beaten
1 lemon/s -zest
30 g fresh breadcrumbs (¼ cup) see below for gluten-free
100 g feta cheese -crumbled or cubed (see below for dairy free)
Sea salt and freshly ground black pepper

Instructions

In a large mixing bowl or food processor, simply mix all of the ingredients together until they are combined well.
Then choose your preferred dish from the options below.
Sometimes, I'll use half of the mix for sausage rolls and the other half, is made into meatballs for the next day's lunch boxes.

Thermomix Method

If you need to, make your breadcrumbs from a frozen slice of bread, 10 seconds, speed 6. Set aside.
Add your garlic, onion (halved), mint or parsley, carrot and zucchini (chunks) and chop, 10 seconds, speed 5.
Add the mince, breadcrumbs, egg, lemon zest, feta and seasoning and combine on reverse, 20-30 seconds, speed 3 (you may need to scrape the sides to help it along).

Mini-meatballs

Preheat your oven to 180℃/350°F (fan-forced).
With damp hands, roll small balls and place on a baking tray lined with baking paper.
Bake for 20-30 minutes or until cooked through and browning on top. Serve warm or cold.
I love these for the kids lunch box; either with a salad or vegetable sticks or as a wrap or fresh spring roll filler.
Alternatively, you could add a lovely tomato puree and serve over pasta - spaghetti and meatballs!

Baby Burgers

With damp hands, roll small balls and place on a baking tray lined with baking paper, then flatten with the back of a fork.
Place on a preheated BBQ or grill pan to cook.
Serve in little dinner rolls with the salad and sauce of your choice. They can be held together by running a toothpick through the centre if need be.
For a grain-free option, serve in lettuce cups, san chou bow style.
These make a delicious, healthy party food or a fast weekend lunch.

Sausage rolls

Preheat your oven to 180℃/350°F (fan-forced).
Beat one egg in a cup with a tablespoon of milk.
Take a sheet of all-butter puff or short crust pastry and cut it in half (or better still make your own pastry). Careme brand have a fabulous wholemeal spelt puff pastry that is my personal favourite.
Place the mince mixture along the centre of each half. Brush one edge of the pastry with the egg wash and fold the pastry over the mince.
Place on a baking tray (seam side down). Top with a little more egg wash and sprinkle over sesame seeds.
Cut into approximately 5cm long rolls and bake for 20 minutes or until the pastry is golden brown. Serve warm.
Perfect party food or for a picnic or weekend lunch.

Tip

For green phobic kids, peel the zucchini and omit the parsley/mint (or just process it very finely so it can't be detected).

Make-ahead

Allow to defrost fully before re-heating/ cooking. Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge or freezer. All options can be frozen either raw or cooked.

Notes

Gluten-free

Use gluten-free breadcrumbs, rice crumbs or quinoa flakes to bind. Use a gluten-free pastry for the sausage rolls and gluten free buns or lettuce cups for the baby burgers.

Dairy-free

Omit the feta or replace with chopped cashew nuts and/or a tablespoon of nutritional yeast.

Egg-free

Omit the egg altogether (they just aren't as firm).

Sesame-free

Omit the sesame seeds in the sausage rolls (you can sprinkle with poppy seeds instead)

Onion and garlic-free

Replace the onion and garlic with finely diced fennel (from half a small bulb) and a pinch of chilli flakes.

Chicken or pork

Also delicious with chicken or pork mince.

Like these? Why not post a comment below or rate this recipe.

Eggs, Feta, Lemon Oil

May 10, 2013 | Budget Friendly, 30 Minute Meals, Breakfast

I was planning to start posting next week, but with Mother’s Day approaching I can’t help but share my favourite breakfast with all you wonderful, inspirational mums out there. I am in awe of you all, and I hope you are celebrated as you so deserve this Mother’s Day.

This nourishing Eggs, Lemon, Feta is a simple, healthy, sensational way to serve eggs. I’m sure the kids and your other half will have no trouble whipping it up, it is SO quick and easy to make. If you are over poached, boiled or fried eggs, then this is for you. Also, if you are not confident poaching eggs then give this a try, it’s fail proof.

Personally, I think it doesn’t get any better than these Eggs, Feta, Lemon Oil. My kids love dunking soldiers into the runny yolks (actually, so do I)! I hope you love this eggy delight.

Health benefits

This simple recipe provides a range of health benefits. The free-range or organic eggs offer high-quality protein and essential nutrients such as vitamins D and choline, which support brain health and metabolism. Feta cheese adds a source of calcium and protein while enhancing flavour. Lemon-infused olive oil, like Cobram Estate’s, combines the heart-healthy benefits of extra virgin olive oil with the antioxidant-rich properties of lemon, which can help improve digestion and add a refreshing twist. Serving with toast (optional) can provide additional protein and fibre if you choose whole-grain options. Together, these ingredients create a nutrient-rich and delicious meal that supports overall health.

If served with wholegrain toast, this is about 21-22g protein per serve.

How to make Eggs, Feta, Lemon Oil

Simply grease a small bowl or ramekin with a bit of lemon oil, crack the large eggs into it, and top with a sprinkle of crumbled feta. Steam the eggs in a water bath or steam oven until cooked to your liking, drizzle with more lemon oil, and serve with your favourite sides, toast or even pita bread.

Serving suggestions and how to store

Serve your eggs with crusty sourdough, or pair them with a side of sautéed greens (like baby spinach or kale), mushrooms, avocado, or tomatoes for extra nourishment. Or simply top with fresh herbs (like dill or parsley) or micro greens. Leftovers can be stored in an airtight container in the fridge for up to two days, though fresh is best for this dish.

Vary this Eggs, Feta, Lemon Oil to suit your dietary needs

For a dairy-free version, skip the feta or use vegan cheese, and if you’re gluten-free, simply serve with gluten-free toast. If you don’t have lemon oil, just mix some lemon zest into extra virgin olive oil, and you’re good to go! Add 10g extra protein by adding 2 rashers of bacon or 50g smoked salmon.

Need more brekkie inspiration?

If you’re after more breakfast inspiration you can’t go past my ebook ‘Rise and Shine – A Well Nourished Breakfast’ – 25 delicious, easy and versatile recipes that each take 5-10 minutes to make – yes, in the real world! Find out more HERE.

Eggs with feta and lemon oil, served with fresh herbs—a flavorful, protein-packed dish.

Print Recipe

4.67 from 3 votes

Eggs, lemon, feta

A delicious and easy to make breakfast - these Eggs, feta, lemon oil are really tasty alternative to poached eggs.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Servings:

Ingredients

Ingredients per serve-

2 egg/s
30 g feta cheese
1 tsp lemon-infused olive oil -I like Cobram Estate lemon infused EVO at supermarkets everywhere
Sea salt and freshly ground black pepper -to taste

Serve

1 slice/s wholegrain sourdough toast (to serve) optional

Instructions

Grease a small ceramic or glass bowl (I use a ramekin) with a drizzle of lemon oil, then carefully crack the eggs side by side into it. Top with the crumbled feta and a little seasoning.
Put a few centimetres of water in a large deep fry pan (or pot). Place the bowls or ramekins into the water bath. You want the water level about half way up the ramekin (no higher).
Put the lid on the pan and place over a high heat to bring the water to the boil. Once the water starts to boil, steam for around 4-5 minutes, or until the eggs are cooked to your liking. They will rattle around a little as they boil. Please keep checking the eggs, especially if you like them a little runny. The cooking time can vary by a minute or two depending upon the size of the eggs and whether they are at room temperature or not.
If you have a steam oven, you can simply place them on a tray and steam them in the oven.
Remove from the water bath (with a tea towel – you may need to spell this out to your fella if he’s new to the kitchen). Drizzle with the lemon olive oil.

Serve

Serve immediately with a piece of crusty sourdough.

Ideas for sides

Try one or more of these healthy sides for extra nourishment:
Add 10g extra protein by adding 2 rashers of bacon or 50g smoked salmon
Leaves, simply dressed with lemon olive oil and seasoned. I love a little salad with breakfast.
Mushrooms, sliced and cooked in a pot over a moderate heat with a clove of crushed garlic, salt and pepper, a few sprigs of fresh thyme leaves (or a tablespoon of dried) and about 20gram of butter or ghee.
Sautéed kale or spinach leaves over a low heat, with a clove of crushed garlic and a tablespoon of coconut oil or butter. Season and serve.
Sliced avocado with a squeeze of lemon juice and well seasoned.
Tomatoes and basil, all chopped up and mixed with a good splash of olive oil, a little drizzle of red wine vinegar and seasoned well.
Tomatoes, halved, seasoned and sprinkled with dried oregano then grilled in the frying pan or baked under the grill until brown on top. A slice of cheese on top is also lovely.

Notes

Dairy-free

Forget the feta or use a vegan cheese. You can top with toasted seeds instead if you like too.

Gluten-free

Serve with gluten free bread or toast.

Grain-free

Forget the toast and add a side or two. Or serve with corn tortilla.

Don’t have lemon oil

Mix a little lemon zest into extra virgin olive oil and drizzle away.

Don’t have feta

Don’t worry, just leave it off. It’s still good.

More protein

Add 10g extra protein by adding 2 rashers of bacon or 50g smoked salmon. So if this is served with one of these sides and a piece of wholegrain toast, it has close to 30g protein.

This is also great for brunch, lunch or a super fast dinner! I'd love to receive your feedback! Post a comment and let me know what you think of this recipe.