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Asian Omelette with a Sprout Salad

| 30 Minute Meals, Vegetarian, Breakfast, Members only

I love omelettes and this one is a bit special. My Asian Omelette with a Sprout Salad makes for a sensational, nourishing breakfast, lunch or dinner. My kids absolutely love bean sprouts so any meal containing them, is always going to be a winner. It’s also super easy and quick to make. Health benefits Eggs…

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Cauliflower Rice

| Freezable Meals, Staples, Members only, Side dishes

Cauliflower rice is a great substitute for white rice and a fabulous way to increase the nutrition in a dish. Cauliflower supports liver detoxification pathways as well as the cardiovascular, immune and digestive systems. You can use this yummy side to substitute rice in pretty much any meal at all, either as a side, or…

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Breakfast Salsa

| 30 Minute Meals, Make-ahead Meals, Breakfast, Members only

This Breakfast Salsa is a simple, healthy start to the day. It can also be prepared the night before for a super fast, easy brekkie. My perfect breakfast always includes protein, good fats and carbohydrates in the form of vegetables and nuts. I find this kind of meal sets me up for a productive and…

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Avocado Dressing

| Sauces and Dressings, Members only

This creamy avocado dressing is a delicious and versatile addition to salads, grain bowls, or roasted vegetables. Made with fresh ingredients like ginger, garlic, and lemon, it’s packed with flavour that will elevate any even the simplest salad or veggie side, while packing a nutritional punch! Health benefits Avocado is rich in healthy monounsaturated fats,…

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Chicken Souvlaki Bowl

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

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. Health benefits This recipe combines quality protein from the chicken skewers, fresh veggies for fibre and…

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Nourishing Beef Nachos

| Budget Friendly, Make-ahead Meals, Red Meat, Freezable Meals, Members only

These Nourishing Beef Nachos are so delicious, easy and complete with loads of healthy ingredients.  If you love a chilli con carne, then you are going to love this recipe. Loaded with beef, black beans, and melted cheese over crispy corn chips, topped with a fresh salad, they’re the perfect meal for a family night…

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Carrot Cake Chia Pudding

| Breakfast, No-bake Sweets, Desserts, Members only

This Carrot Cake Chia Pudding is an easy and healthy recipe that tastes just like a carrot cake!  Have it for breakfast, dessert or a snack. My kids love this before they go to sports training (either first up in the morning or after school). It’s great to have in the fridge to grab and…

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Pork Belly with Nectarine Slaw

| Pork recipes, Members only

This crisp 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…

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Christmas Leftovers Salad

| Pork recipes, Chicken, Vegetarian, Members only, Salads

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…

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Mexican Tomato Salsa

| 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…

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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!  It’s a light, fresh meal that’s perfect for warmer days. Sweet mango, creamy avocado, and zesty lime come together with juicy prawns, all served in crisp lettuce cups. It’s a super easy, no-fuss dish that’s bursting with delicious flavours and ideal for a quick lunch or a casual dinner. 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 of any kind 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 😉

Health benefits

Prawns are a great source of lean protein and omega-3 fatty acids, which are essential for good health. Avocado adds more healthy fats, and mango provides a dose of vitamin C. The lime juice and fresh coriander boost the dish with antioxidants, making this meal both refreshing and nourishing.

Ingredients

You’ll need cooked prawns, fresh Cos lettuce, and a handful of simple ingredients like mango, avocado, spring onions, and coriander to create the salsa. The lime yoghurt sauce, made with natural yoghurt, lime, and garlic, adds a creamy, tangy touch to this vibrant dish.

How to make Prawns with Mango Avocado Salsa

Start by peeling and cleaning the prawns, then wash the Cos lettuce leaves and set them aside. For the mango salsa, mix diced mango, avocado, spring onions, coriander (cilantro) leaves, and lime juice. In a separate bowl, whisk together the yoghurt, garlic, lime juice, salt, and pepper for the lime yoghurt sauce. Serve the salsa in lettuce cups, top with prawns, and drizzle with the lime yoghurt for a fresh, delicious meal.

Serving suggestions and how to store

This gluten-free dish is best enjoyed fresh, served immediately once assembled. If you’re looking to switch things up, serve with a side of quinoa or rice for a heartier meal. If you have leftovers, store the prawns and salsa separately in airtight containers in the fridge for up to a day. The salsa may brown slightly due to the avocado, but it will still taste great!

Vary this to suit your dietary needs

For a vegetarian twist, swap out the prawns for grilled haloumi or firm tofu. If you’re seafood-free, cooked chicken works wonderfully in this dish. For those avoiding dairy, replace the yoghurt with whole-egg mayonnaise or a cashew cream for a dairy-free option.

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
4.67 from 6 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 minutes
Total Time14 minutes
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 natural, Greek or coconut 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 Caper Quiche

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

This Lemony Smoked Salmon Spinach 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 for brunch or to take on a picnic or to a bring-a-plate event. I think this is a flavour match made in heaven…

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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, making it a perfect treat for any occasion. The recipe is versatile, offering options to cater to different dietary preferences. If you love ginger, you’ll love this loaf and whilst it’s sweet, it’s not sickly sweet. Health benefits This loaf…

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Charred Broccolini Salad

| Vegetarian, Salads

This Charred Broccolini Salad is such a delicious dish, featuring charred broccolini, crispy haloumi, and toasted pine nuts. It’s tossed with watercress (or any green you like) and a tangy preserved lemon dressing, creating a perfect balance of smoky, salty, and zesty flavours. Ideal for a light lunch or as a side for grilled meats.

Health benefits

Broccolini is rich in fibre, vitamins C and K, and antioxidants that support immune function and bone health. Haloumi provides protein and calcium, while pine nuts add healthy fats. The watercress brings additional vitamins and minerals, including vitamin A and folate, and the preserved lemon in the dressing boosts vitamin C intake, enhancing the immune-supporting properties of this dish.

Ingredients

This recipe calls for broccolini, haloumi, and watercress, paired with toasted pine nuts and preserved lemon. The dressing combines honey, Dijon mustard, turmeric, lemon juice, and extra virgin olive oil, adding layers of flavour to the salad.

How to make Broccolini Haloumi Salad

To make this Broccolini Haloumi Salad, start by heating your BBQ grill or griddle pan over a high heat. Toss the bunch broccolini (including the stems) and haloumi in olive oil, then grill them until the broccolini is lightly charred and the haloumi is golden. Toast the pine nuts until brown, and finely slice the skin of the preserved lemon. For the dressing, combine all ingredients in a small bowl or jar, and shake to mix. Assemble the salad by placing watercress in a bowl, adding the grilled broccolini, haloumi, pine nuts, preserved lemon. Drizzle over the dressing and toss it well.

Serving suggestions and how to store

Serve this salad immediately for best flavour and texture, while the broccolini and haloumi are warm. It’s an excellent side for grilled meats or as a stand-alone light dish. Leftovers can be stored in the fridge for up to 2 days, but the haloumi may lose its crispness upon reheating.

Vary this Charred Broccolini Salad to suit your dietary needs

For a dairy-free or vegan version, omit the haloumi and replace it with cashew nut cheese or tofu. If you’re following a nut-free diet, substitute the pine nuts with toasted sunflower seeds. If you can’t find preserved lemon, replace it with the zest of one lemon and a pinch of sea salt. Though preserved lemon adds a unique flavour, this alternative will still provide a fresh citrusy note. If you can’t access broccolini you can sub it with broccoli florets. 

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).

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

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 12 votes

Charred Broccolini Salad

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. 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Servings: 2
Author: Georgia Harding

Ingredients

  • 1 bunch/s broccolini
  • 100 g haloumi
  • 30 ml extra virgin olive oil -extra virgin (2 tbsp)
  • ¼ cup/s 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 extra virgin 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, Holidays & Entertaining, Desserts, 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…

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Rolled Turkey with Quinoa Cranberry Stuffing

| Chicken, Holidays & Entertaining

This rolled turkey with quinoa cranberry stuffing recipe is a festive showstopper that’s as delicious as it is nutritious. Perfect for any holiday meal, it combines tender turkey with a lovely, gluten-free quinoa stuffing made with fresh herbs, pistachios, and dried cranberries. The stuffing adds a beautiful balance of savoury and sweet, and the turkey is cooked to perfection, ensuring a juicy and delicious meal for your family and friends.

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.

Health benefits

This dish offers a wonderful array of health benefits. Quinoa, a gluten-free grain, is packed with protein, fibre, and essential minerals like magnesium and iron. The addition of fresh herbs and vegetables, like parsley, sage, and celery, provides a boost of antioxidants and vitamins. Pistachios are a great source of healthy fats, fibre, and protein, making this stuffing not only tasty but also healthy. Plus, using organic or free-range turkey ensures you’re enjoying a lean protein option.

Ingredients

The ingredients for this recipe include butter, red onion, celery, garlic, chicken broth or stock, quinoa, fresh sage, parsley, pistachio nuts, dried cranberries, almond meal, free-range eggs, and a whole organic turkey. For the gravy, you’ll need red wine, chicken stock, cornflour, and water. You can customise the stuffing with variations like swapping nuts or omitting garlic or onions for dietary preferences.

How to make this Rolled Turkey Quinoa Stuffing

To make this healthy turkey roulade, start by preparing the stuffing: sauté the onion and celery in butter, then combine with cooked quinoa, herbs, pistachios, and cranberries. After cooling, mix in the egg and refrigerate until ready. For the turkey, season the bird, stuff it with the quinoa mixture, and roast with vegetables and water to keep it moist. After 1.5 hours, uncover and increase the heat to brown the skin. While the turkey rests, make a simple gravy from the pan juices. The turkey is done when juices run clear and the skin is crispy.

Serving suggestions and how to store

Serve this delicious rolled turkey with quinoa cranberry stuffing alongside roasted vegetables or a fresh salad for a balanced, festive meal. The gravy can be poured over the turkey or served on the side for added richness. Leftovers can be stored in the fridge for up to 3 days and make for a tasty next-day lunch or dinner. If you want to store it longer, freeze the turkey and stuffing separately for up to 3 months.

Vary this Rolled Turkey Quinoa Stuffing to suit your dietary needs

You can easily modify this recipe to suit various dietary needs. For an egg-free version, simply omit the egg in the stuffing—while it may not bind as well, the dish will still be delicious. If you’re avoiding onions, try using fennel instead for a milder flavour. For a garlic-free option, just leave out the garlic. If you’re following a fructose-friendly diet, skip the cranberries, and for a nut-free version, swap pistachios for toasted pumpkin seeds or omit them altogether.

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, yet healthy festive recipes, click HERE.

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 minutes
Cook Time2 hours 40 minutes
Total Time3 hours 10 minutes
Course: Main Course
Servings: 12
Author: Georgia Harding

Ingredients

Stuffing

  • 60 g butter
  • 1 red onion/s - finely chopped
  • 4 stick/s celery - finely chopped
  • 3 clove/s garlic - minced
  • 250 ml chicken broth or stock (1 cup)
  • 170 g quinoa (1 cup)
  • ¼ cup/s fresh sage leaves - finely chopped
  • 3 tbsp flat leaf parsley - finely chopped
  • 80 g pistachio nuts - toasted (â…” 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 egg/s
  • ground black pepper - to taste

Turkey

  • 7 kg free-range or organic turkey - whole (approx.)**
  • 2 tbsp extra virgin olive oil - extra virgin
  • Sea salt and freshly ground black pepper - to taste
  • 500 ml water
  • 2 stick/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 broth or stock - 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!

Mushroom Kale and Basil Omelette

| Budget Friendly, 30 Minute Meals, Vegetarian, Breakfast, After School Snacks, Members only

This Mushroom Kale and Basil Omelette is a delicious and nutritious way to start your day. With sautéed mushrooms, fresh kale, basil, and melted cheddar, it’s full of flavour and goodness. Great as a filling breakfast, brunch, or for a lighter lunch and dinner! Health benefits Mushrooms are rich in antioxidants and B vitamins, while…

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Mango Whip with Salted Macadamia Caramel

| No-bake Sweets, Desserts, Members only

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…

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Beef Fillet with Garlic Tahini Sauce

| Red Meat, Slow Cooked, Holidays & Entertaining

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.

Click to find out more HERE.

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

Health benefits

Beef fillet is a rich source of protein, iron, and essential vitamins like B12. The garlic tahini sauce adds healthy fats and calcium from the yoghurt and tahini, making this a nutrient-dense dish.

Ingredients

The beef fillet is seasoned simply with olive oil, salt, and pepper to highlight its natural deliciousness. The sauce is a mixture of yoghurt, tahini paste, and garlic cloves.

How to make this gluten-free beef recipe

Begin by seasoning and searing the beef fillet in a hot oven proof pan or skillet until caramelised on all sides. Finish it in the oven to cook to your preferred liking, using a meat thermometer for precision (I like this medium rare). Rest the beef before slicing to lock in the juices. Mix the garlic tahini sauce ingredients and serve alongside the beef for a perfect pairing.

Serving suggestions and how to store

Serve this dish warm with your favourite sides, such as roasted vegetables, a fresh salad, or creamy mashed potatoes. Leftovers are versatile—use them in sandwiches, wraps, pita or salads. Store in an airtight container in the fridge for up to three days.

Vary this to suit your dietary needs

For a dairy-free version, replace the yoghurt with coconut yoghurt or cashew cream. If sesame-free, swap the tahini for horseradish cream. For garlic-free, use ground cumin and a pinch of cayenne in the sauce instead.

This Beef Fillet with Garlic Tahini Sauce is so quick & easy to make & is one of the most delicious ways to eat beef.
Print Recipe
5 from 2 votes

Beef Fillet with Garlic Tahini Sauce

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Servings: 8
Author: Georgia Harding

Ingredients

  • 1.2 kg Scotch Fillet - or rib eye
  • 2 tbsp extra virgin 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 natural or Greek 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!

steaks

Coconut Caramel Slice

| Healthy Lunchbox, After School Snacks, Baked Sweets, Members only

This new healthy Coconut Caramel Slice recipe is sure to become a firm favourite. It makes a decent sized batch so my kids are always happy to have this treat in the freezer. The nut-free version is perfect for school lunches packed from frozen. I’ve designed it to suit many dietary intolerances and it’s sweet,…

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Healthy Salted Caramel Popcorn

| Healthy Lunchbox, After School Snacks, No-bake Sweets, Members only

One of the quickest and easiest snacks to make your kids, this Healthy Salted Caramel Popcorn is a little bit dangerous! I literally struggle to stop eating it, it’s so moorish. Store bought or microwave popcorn is generally loaded with dangerous vegetable oils and franken-ingredients, let alone truck loads of sugar. My Salted Caramel Popcorn…

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Lamb Kefta

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

Lamb kefta is a Middle Eastern-inspired dish made with spiced minced lamb, fresh herbs, and simple pantry staples. It’s quick to prepare, so delicious, and perfect for a family dinner, barbecue, or easy meal prep. Pair it with a fresh tomato salad and creamy tahini sauce for a complete, satisfying meal.

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

One of my family’s 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.

Health benefits

This lamb kefta (or lamb kofta) recipe is packed with protein to keep you full. The fresh herbs and spices provide antioxidants and anti-inflammatory benefits, while the tahini sauce adds calcium and heart-healthy fats. The delicious tomato salad offers a boost of vitamins and fibre too.

Ingredients

The ingredients for lamb kefta include fresh herbs like coriander (cilantro), parsley, and mint combined with lamb mince (ground lamb) and spices like cumin, cinnamon, and paprika. The tomato salad is made with tomatoes, capsicum, fresh parsley, and mint, and finished with a lemon and olive oil dressing. Don’t forget the creamy tahini yoghurt sauce for dipping!

How to make this Lamb Kefta

Making lamb kefta is super easy! Finely chop the herbs and onion, mix them with spices and lamb mince, and shape them into patties. Cook the kefta on a BBQ or griddle pan until browned on all sides. While they cook, toss together the tomato salad ingredients and whisk up the tahini sauce. Serve everything hot and enjoy!

Serving suggestions and how to store

Serve lamb kefta with the tomato salad and tahini sauce as a main dish, alongside pita bread, rice, or roasted vegetables. Leftovers store well in the fridge for up to 3 days, and both the raw mixture and cooked kefta can be frozen for an easy meal later. Simply reheat in a low oven until warmed through.

Vary this to suit your dietary needs

This recipe is easy to adapt to different diets. Use coconut yoghurt or cashew cream for a dairy-free option, and for garlic-free swap garlic cloves for ground cumin if needed. Onion can be replaced with finely chopped fennel, and pine nuts can be substituted with sunflower seeds for a nut-free version. For sesame-free, almond butter works as a tahini alternative. You can also make this with beef mince instead of lamb for a delicious variation.

This Lamb Kefta is an easy, nourishing meal my whole family loves. Serving it with the Tomato Salad & Tahini Sauce is a match made in heaven.
Print Recipe
5 from 5 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 minutes
Cook Time10 minutes
Total Time40 minutes
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 extra virgin olive oil (4 tbsp)
  • 35 g pine nuts -toasted (¼ cup )

Tahini Sauce

  • 250 g natural, Greek or coconut 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

| Vegetarian, Members only, Salads

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…

This content is for members only – but right now, you can unlock it all with 80% off your first 3 months! Get instant access to 1,200+ healthy, delicious recipes, customisable meal plans, shopping lists, ad-free browsing, live chat with a naturopath, and our easy-to-use app. No contracts. Cancel anytime.

Claim your discount now!

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Garlic Butter

| Sauces and Dressings, Staples

Garlic Butter is one of the most versatile and flavour-enhancing ingredients to have in your fridge. I use garlic butter on bread, to cook in, or over veggies, meat or fish.

I love it!  I think it really lifts a meal or snack to the next level in the simplest possible way. It’s super easy to make and so great to keep in the fridge (or freezer).

How I use Garlic Butter….

  • on sourdough toast…garlic bread for breakfast, it’s soooo yum!
  • I fry eggs in it
  • I use it as my cooking fat for an omelette or scrambled eggs
  • melted over steamed or baked vegetables
  • melted over bbq’d or grilled meat or fish
  • in a jacket potato
  • mixed through rice, pasta, cous cous or quinoa to make a herby, garlicky side dish
  • Mix through cooked legumes (like lentils or chickpeas)

Really the limit is your imagination so get creative. For more sauces and dressing to enhance the flavour of a simple meal, click here.

Health benefits

While garlic butter is rich and indulgent, garlic itself is known for its health benefits, including boosting immune health and supporting heart function. When made with high-quality butter, it also provides healthy fats that are essential for overall well-being.

Ingredients

You’ll need salted butter at room temperature, garlic cloves, fresh parsley leaves, fresh chives, and sea salt to taste.

How to make this super easy garlic herb butter

To make the garlic butter, simply mix all of the ingredients together in a bowl. For Thermomix, crush the garlic for 5 seconds on speed 8, then chop the herbs for 5 seconds on speed 8. Add the butter and salt, and mix for 10 seconds on speed 4. Once combined, transfer the mixture to an airtight container or roll it into a log with baking paper and refrigerate until solid.

Serving suggestions and how to store

Garlic butter can be used to enhance everything from grilled meats to roasted vegetables. Once set, store it in an airtight container in the fridge for up to a week, or freeze it for up to 3 months. For easy use, roll it into a log and slice off a piece whenever you need it.

Garlic Butter is one of the most versatile & flavour enhancing ingredients to have in your fridge. It's also super easy to make.
Print Recipe
4 from 1 vote

Garlic Butter

Garlic Butter is one of the most versatile and flavour enhancing ingredients to have in your fridge. Use it on bread, to cook in, or over veggies, meat or fish.
Prep Time5 minutes
Total Time5 minutes
Course: Side Dish
Servings: 1 cup
Author: Georgia Harding

Ingredients

  • 125 g butter - salted and at room temperature
  • 2 clove/s garlic - minced
  • 2 tbs fresh parsley leaves - finely chopped
  • 1 tbsp fresh chives - finely chopped
  • ¼ tsp sea salt - to taste

Instructions

  • In a bowl or for processor mix all of the ingredients together until combined.
    Thermomix crush the garlic, 5 seconds, speed 8. Then chop the herbs, 5 seconds speed 8. Add in the butter and salt and mix 10 seconds, speed 4.
  • Pop it into an airtight container or roll it into a log wrapped with baking paper and refrigerate until solid. Once solid, cut it into discs to use as required.

Store

  • In an airtight container for a week in the fridge, or freeze for up to 3 months.
  • You can also roll it in baking paper (into a log) and store it in the freezer so you can simply slice a piece off each time you need it.

Notes

 

Any questions or ways you like to use Garlic Butter? Love you to post a comment below...

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