Category Archives: Dinner

Corn & Mango Salsa with Black Beans


  • 2 corn cobs
  • 1 small Lebanese cucumber
  • 1 mango
  • 1 avocado
  • 1 red onion
  • 1 small tin of black beans (drained and rinsed)
  • 1 long red chilli (seeded)
  • 1/2 red capsicum
  • Large handfuls of coriander and mint
  • Olive oil
  • Lime juice
  • Salt to taste


  1. Steam the corn then allow to cool before slicing off the kernels into a salad bowl
  2. Dice the mango, avocado, cucumber and capsicum and add to the salad bowl
  3. Finely dice the onion and chilli and add to the salad bowl followed by the black beans
  4. Add a large handful of roughly chopped mint and coriander then dress with a squeeze of lime juice, salt to taste and a splash of olive oil 

Simple, fresh, vibrant, seasonal and an easy accompaniment to any grilled meats. It doesn't need much dressing as the quality ingredients are full of flavour. Enjoy.




Garlic Eggplant, Carrots and Capsicum Salad with Goats Cheese Fetta


  • 1-2 Large red capsicums
  • 1 Large eggplant
  • 3-4 Carrots
  • Marinated Goats cheese fetta
  • Large handful of parsley
  • Large handful of mint
  • Squeeze of lemon juice
  • Salt & pepper to taste
  • 2 bay leaves
  • 2 large garlic cloves
  • Olive oil


  1. Chargrill both capsicums whole over a naked flame or under the grill until the skin is completely blistered and blackened. Place in a bowl and cover with cling wrap for a few minutes to cool and soften. Once cooled, cut in half, remove the membrane, seeds and core and carefully peel off the blackened skin. Slice the capsicum into thin strips and place in your salad bowl. This is messy a job so feel free to use kitchen gloves or a small sharp knife to speed up the job. The end result is worth it!
  2. Scrub or peel your carrots, cut them lengthways and cut the eggplant into large chunks. Place them on separate baking trays drizzled with olive, salt and pepper, a bashed garlic clove and a bay leaf.
  3. Roast the veggies in a moderately hot oven at 180 degrees until golden and tender. The eggplant can also be chargrilled with olive oil in a griddle pan.
  4. Once the veggies are cooked and slightly cooled, toss into your salad bowl with the strips of capsicum then add roughly chopped herbs, crumble over the goats cheese with a little of the marinated oil and add a squeeze of lemon juice to taste.
  5. Serve warm.




Cauliflower, Spinach & Rocket Salad with Minted Tahini & Yoghurt Dressing

Mad about salads and constantly creating interesting ways to eat a variety of veggies, this salad works with any accompaniment.  I make large quantities to feed a family of four and have the leftovers for lunch the next day.


  • 1/2 large or 1 small cauliflower
  • 3 Large handfuls of spinach and rocket leaves
  • Sprinkle of cranberries
  • Handful of cashew nuts
  • 1/2 red onion sliced
  • 1 avocado cubed

Ingredients for Tahini and Yoghurt Dressing:

  • 1/4 cup of Organic hulled tahini paste
  • Approximately 3 tbsp of natural sheeps milk yoghurt
  • Zest of 1/2 lemon and juice  
  • Large handful of chopped mint
  • 1 small clove of garlic smashed to form a paste
  • Salt to taste


  1. Break the cauliflower into florets and steam till tender. Once cooled add the rest of the ingredients into a large salad bowl.
  2. Make the dressing!  Mix the tahini and yoghurt first then add the remaining ingredients to suit your taste. Adjust the quantities of yoghurt and lemon juice to achieve a smooth, creamy consistency and then stir some through the salad with some extra on the side.


  • Add freshly chopped coriander or dill
  • Add a touch of saffron to the dressing




French Beans, Broccoli & Puy Lentil Winter Salad

This winter warmer salad is vibrant and fun. Lentils provide a rich source of essential nutrients such a B group vitamins, protein and iron. An ideal alternative for vegetarians and very filling.


  • 1 cup of Puy lentils (black French lentils)
  • 1 Head of broccoli
  • Large handful of green beans
  • 1 cup of peas
  • 1 small red onion
  • Olive oil

Stock of your choice (I used beef because it has loads of flavour). Make your own or make sure you use a good quality preferably organic low salt brand.


  1. Cook the lentils according to packet instructions and set aside to drain.
  2. Top and tail the beans, cut the broccoli into florets, wash the peas and steam the lot - separately!
  3. Toss the lentils and veggies in a large bowl, then add finely sliced onion and torn mint leaves. Mix through a dash of your chosen dressing and if you're serving the tahini dressing, serve extra on the side.

Tahini, Mint & Yoghurt Dressing

  • 1/2 a cup of Tahini paste
  • 1/4 to 1/2 cup of natural sheep or goat yoghurt
  • Lemon juice
  • Salt
  • Handful of fresh mint
  • 1 small clove of garlic smashed to a paste

Mix all the ingredients in a jar or small bowl, add roughly chopped mint and serve.

Simple Vinaigrette Dressing

  • Olive oil
  • 1 teaspoon of Dijon mustard
  • Lemon juice or organic white wine vinegar
  • 1 clove of garlic smashed to a paste
  • Salt & Pepper to taste

Mix 3 parts olive oil to 1 part lemon juice or vinegar into a jar, then add remaining ingredients and shake.  







Saucy Balls

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This dish will put smiles on the faces of everyone in your family. It's economical, freezes well for quick leftovers, is comforting, warm and a great way to hide veggies from fussy eaters.

Serve as a tapas with olives, cold pickled veggies and warm chunks of spelt bread as sides.

As a main meal, try serving it with any of lemon infused couscous, steamed broccoli and snow peas, dukkha green beans, red rice and broccoli salad or my cumin and kale rice.


Good stuff.

Saucy Balls

Saucy Balls

  • 1kg lean pork mince (organic and grass fed preferably)
  • 1kg lean beef mince
  • 1 tablespoon of Psyllium husk or small handful of spelt bread crumbs
  • 2.5 large red capsicums
  • 2 x 400g tins of tomato
  • zest of 1 orange
  • Olive oil


  • 2 fresh bay leaves
  • 6 large cloves of garlic
  • 2 brown onions
  • large handful of Italian parsley
  • 3 sprigs of thyme

Dry Spices

  • Spanish smoked paprika (less than a teaspoon/scant teaspoon)
  • 1/2 to 1 teaspoon of cumin powder
  • 1/2 to 1 teaspoon of coriander powder
  • 1/2 teaspoon of cinnamon powder
  • Sea salt
  • Pepper


1. Get your passata ready for the balls.

  • De-seed and roughly slice the two red capsicums into strips.
  • Peel and slice one brown onion into thick slices.
  • Add both to a saucepan with a dash of olive oil, bay leaves, salt and three bashed garlic cloves (peeled but left whole).
  • Lightly sauté until veggies start to soften then cover with a lid and cook on a low heat until veggies are very soft and start to look like jam.
  • Add both tins of tomato, season and cook over a low heat until the sauce thickens.
  • Allow to cool then whiz your sauce (passata) in a blender. Adjust seasoning to taste.

2. Balls up!

  • Add three peeled garlic cloves, parsley and thyme, one onion and the orange zest in a food processor and pulse until finely chopped.
  • Place in a bowl with the pork and beef mince, ALL of the Dry Spices including salt and pepper, egg and spelt bread crumbs (or Psyllium husk)
  • Mix well with your hands.
  • Roll into 4cm balls and chill for 20minutes.

3. Apply heat.

  • Heat olive oil in a pan and sauté the balls in batches until browned, then return all the balls to a saucepan
  • Add about 1/3 of the sauce and continue cooking on a low to medium heat until the balls are cooked through.
  • Gently stir through the remaining sauce and serve with freshly grated Manchego cheese scattered on top (optional).

Also delicious with Spanish black olives and a touch of chilli.


Cumin Kale Brown Rice with Red Quinoa – More fun than it sounds

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Kale has got to be one of my favourite green veggies and it is an amazing superfood rich in beta carotene, vitamin K and calcium. So many health benefits.

I personally like the baby black kale as I find the leaves are slightly softer and it takes less time to remove the less palatable stems. To do this, I use kitchen scissors then layer the leaves and slice long strips like cabbage. Quinoa is all the rage, high in protein gluten free and delicious.


  • 1/2 to 1 cup of brown rice
  • 1/4 to 1/2 cup of Red quinoa (it can be white) cooked according to packet instructions
  • 1 bunch of kale
  • 1 medium onion finely diced
  • 1 clove of garlic crushed into a paste with salt
  • Olive oil
  • 3/4 teaspoon of cumin seeds
  • Chicken stock (reduced salt, home made or a good quality brand from your local butcher preferable) or water


  1. Cook and drain quinoa and set aside
  2. Pan fry onions with garlic and cumin seeds in olive oil then stir through the rice
  3. Add chicken stock or water (enough to cover 2cms over the level of rice) allow to come to the boil then pop on a lid and simmer gently until partially absorbed. At this stage, stir through the kale and continue until the rice is cooked through. Keep and eye on the level of stock or water and add more if the rice needs more cooking time
  4. Once cooked stir through the quinoa, adjust seasoning and serve

Sweet Carrots & Beets with Apple Cider Vinegar & Honey

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Sweet carrots and beetroots is delicious in wraps, and healthy burgers.


  • 2 carrots
  • 1 large beetroot
  • Large handful of fresh mint leaves
  • Apple cider vinegar with honey
  • drizzle of macadamia oil (optional)


  1. Wash the veggies and grate long strips using a mandolin into your salad bowl
  2. Stir in roughly chopped mint leaves
  3. Drizzle over apple cider vinegar with honey and mix

That's it! So easy, no cooking required as this is a raw veggie salad. Allow the salad to sit for a while before serving. The cider will cook (macerate) the veggies and intensify the flavour.

Asian Style Pork Fillet with Soba or Ramen Noodles

Easy Asian style noodles with lean pork and green vegetables. Ingredients
Asian Style Pork Fillet with Noodles

Asian Style Pork Fillet with Noodles

  • 1.5 kilos of free range pork fillet
  • 1-2 red chilies
  • 1.5cm chunk of fresh ginger (grated)
  • 2 cloves of garlic finely sliced
  • splash of oyster sauce (2-3 table spoons)
  • splash of Tamari (2-3 table spoons)
  • 1 cup of shredded Chinese cabbage (Wombok)
  • large bunch of coriander
  • 1 bunch of baby asparagus
  • 1 x 270g pack of Soba or Ramen noodles
  • Sesame oil
  • 2-3 Spring onions
  • sprinkle of sesame seeds
  1. Finely slice the pork and season with some of the ginger and a dash of tamari.
  2. Steam the asparagus and finely slice the spring onions. Cool the asparagus under cold water to avoid over cooking and set aside. Heat a wok and add a dash of peanut oil. Quickly stir fry the pork and set aside.  Add white part of the spring onions, cabbage, garlic, remaining ginger and stir fry until softened.
  3. Return the pork to the wok and add oyster sauce, tamari and sesame oil. Meanwhile cook the noodles according to packet instructions, drain, rinse under cold water and drain again. Add the noodles to the wok and toss though. Adjust seasoning to taste (a little more oyster sauce, tamari and sesame oil), garnish with coriander, the rest of the spring onions, sesame seeds, chilli and serve.
Tips: This dish is quick and easy to cook once all your ingredients are prepared. Best served immediately, but if you need to cook extra for leftovers night leave out the noodles. To vary the veggies, add steamed broccoli, bean sprouts and snow peas. Extra herbs such as Vietnamese mint and basil are yummy additions too.

Red Rice and Broccoli Salad with Cranberries

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Red rice is another example of a low GI unhulled or partially unhulled grain with a nutty flavour and a high nutritional value. Served warm or cold, this dish has been one of favourites lately because it's filling and versatile.

Red Rice & Broccoli with Cranberries

Red Rice & Broccoli with Cranberries


  • Red rice (available from your local Health Food stores, Organic Grocers or speciality delis and supermarkets)
  • 1 small onion finely diced
  • 1 clove of garlic crushed into a paste with a little salt
  • 1 fresh bay leaf (optional)
  • 1/2 - 1 teaspoon of cumin seeds
  • Broccoli
  • Handful of Dried cranberries
  • Olive Oil


  1. Cook the red rice according to packet instructions, drain, fluff up and set aside.
  2. Steam the broccoli in small florets and set aside.
  3. Gently pan fry the onions, garlic and cumin seeds in a little olive oil with the bay leaf until the onions have softened - don't burn the cumin!
  4. Add the cooked rice to the saucepan then the broccoli and cranberries and stir through. 

That's it! So simple and really tasty. Adjust olive oil and seasoning to taste.

Feel Good Summer Salad

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...with beetroot, carrot, spinach, orange & goats cheese 🙂

A fresh, vibrant and tasty salad using seasonal ingredients and fruit. Adding fruit to your salads not only adds a touch of sweetness (avoiding the need to drizzle an oily dressing over the top) but adds to your daily consumption of fruit which some of us struggle to fit in as snack on it's own. Adding fruit also helps to keep blood sugar levels at bay as you're less likely to reach out for unhealthy food choices laden with processed and refined sugars.


  • Orange segments from 1-2 oranges
  • 1 large beetroot
  • 1-3 carrots
  • baby spinach leaves
  • 1/2 - 3/4 cup of currants
  • 1/2 - 3/4 cup of pepitas
  • Dill soft goats cheese
  • Large handful of mint
  • Macadamia oil


  1. Steam the beetroot, allow to cool then peel and dice
  2. Grate the carrots (long strips using a mandolin if you have one) and add to the beetroot
  3. Segment the oranges reserving some of the juice and pour it over the veggies. Then drizzle a dash of macadamia oil and season to taste
  4. Gently toss through the spinach leaves, currants, pepitas, roughly chopped mint and crumble over the cheese.


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