1 bunch asparagus, steamed, to serve
MIDDLE EASTERN-STYLE LAMB KEBABS
PREP 25 MINS COOK 15 MINS SERVES 4 (2 KEBABS PER PERSON; AS A MAIN)
2 Tbsp cumin seeds
2 Tbsp coriander seeds
2 Tbsp fennel seeds
1 Tbsp ground paprika
2 tsp harissa paste or gluten-free
harissa paste, plus extra, to serve 4 cloves garlic, crushed
1/2 tsp ground cinnamon
800g lean lamb mince
8 wooden skewers (see Cook’s tip,
p 46)
2 wholemeal Lebanese breads or gluten-free flatbreads, warmed, halved, to serve
Chopped coriander, to serve
CARROT & HERB YOGHURT 3 carrots, coarsely grated
2 tsp cumin seeds, toasted (see
Cook’s tip)
200g reduced-fat Greek natural
yoghurt
Small handful chopped coriander Small handful chopped mint
1 Place the cumin seeds, coriander seeds and fennel seeds in a small non-stick frying pan. Cook, stirring, over medium heat until the spices are lightly toasted. Tip into a mortar and pestle and pound until a fine powder. Transfer to a large bowl and stir in the paprika, harissa, garlic and cinnamon. Add the mince and use clean hands to mix until well combined.
2 Shape the mince mix into 8 long kebabs and thread one onto each skewer. Place on a tray, cover and keep in the fridge until ready to cook (can be done up to a day ahead)
3 Spray a barbecue grill with cooking spray and then preheat on medium. Add the kebabs and cook, turning occasionally, for 15 minutes or until cooked through.
4 Meanwhile, to make the carrot & herb yoghurt, combine all the ingredients in a bowl.
5 Serve the kebabs with the yoghurt and warm bread. Sprinkle with fresh coriander and serve.
COOK’S TIP To toast the cumin seeds, cook in a small non-stick frying pan over medium heat, stirring, for 2-3 minutes or until aromatic.
Nutritional info
PER SERVE 2330kJ, protein 52g, total fat 19g (sat. fat 6g), carbs 38g, fibre 13g, sodium 494mg
• Carb exchanges 21/2 • GI estimate medium • Gluten-free option
PER SERVE 2190kJ, protein 52g, total fat 21g (sat. fat 7g), carbs 26g, fibre 12g, sodium 406mg
• Carb exchanges 11/2 • GI estimate medium • Lower carb
CITRUS-SPIKED FISH
PREP 15 MINS COOK 15 MINS SERVES 4 (AS A MAIN)
2-3 large oranges
Zest of 1 lemon
1 Tbsp olive oil
4 x 300g whole small fish (such as bream or trout), scaled, gutted (ask your fish shop to do this), slashed a few times down each side with a sharp knife
Freshly ground black pepper 1 bunch broccolini, steamed,
to serve
SALAD
2 oranges, skin and white pith
removed, segmented
Juice of 1 lemon
21/2 Tbsp olive oil
120g baby spinach leaves 2 Tbsp drained baby capers
25g (1/4 cup) pitted green olives,
roughly chopped
1 Finely grate the zest of 1 of the oranges and add to the lemon zest in a bowl. Add the oil and mix until well combined. Drizzle the mixture over the fish and season with pepper. Cut the rest of the oranges into 5mm-thick slices.
2 Preheat a chargrill on medium. Arrange the orange slices over the barbecue in groups the length of each fish. Char the orange slices on 1 side, then flip them over and lay the fish on top of them – this stops the fish sticking. Barbecue the fish for 5-8 minutes on each side (turning them carefully), or until the flesh flakes away easily when checked.
3 Meanwhile, make the salad; Put the orange segments in a large bowl with the squeezed juice from the rest of the oranges and lemon juice. Season and stir in the oil.
4 When the fish is cooked, toss the spinach in the orange dressing with the capers and olives. Serve the fish with the salad and steamed broccolini and asparagus.
Nutritional info
PER SERVE 1890kJ, protein 48g, total fat 23g (sat. fat 4g), carbs 9g, fibre 5g, sodium 472mg • Carb exchanges 1/2 • GI estimate low • Gluten free • Lower carb ■