I want to tell you two things.

Number 1, I’m a cheater.

Number 2, my kids hate mixing food together or eating dishes where foods are combined.

Re: Numero Uno – I say “cheater” in the best sense of the word…. I’m only a cheater when I cook. What that means is, if I can get something “store bought” I will absolutely not hesitate to buy it. For example, pretty much this entire platter.

Re: Numero Duo – This makes them sound like nightmarish eaters which they totally aren’t! They eat EVERYTHING but just don’t like mixing stuff together.

These two facts, 1 and 2, make this Middle Eastern Lamb Platter the perfect lunch or dinner option for our family.

And I hope for yours too!

So remember, 1) buy premade stuff WITHOUT GUILT and 2) let the kids serve themselves, that way, far less left overs!

Kali Orexi!

Phoodie

INGREDIENTS and METHOD

(Choose a quantity that will work for you depending on the number of people you are serving! This dish works really well for larger groups, but also just as well for a mid-week dinner for a family of 4!)

Roasted Cauliflower – break into florets and roast – with a drizzle of EVOO and a sprinkle of salt – in the oven at 180 deg. cel. for 20 mins / until dark around edges.

Lamb Cutlets – pan fry or grill.

Chickpeas – drain and rinse.

Dolmades (or rice stuffed vine leaves) – remove from tin! You can also buy these in the deli section at your local supermarket.

Tabbouleh – make it or buy. Click HERE for recipe.

Grilled Eggplant – grill or buy from the deli section at your local supermarket.

Mini Heirloom Tomatoes – wash.

Mini Cucumbers – wash and halve.

Feta-Stuffed Olives – buy these in the deli section at your local supermarket.

Hummus – make it or buy. (OMG, I cant believe I have not put a Hummus recipe on this blog! STAY TUNED!)

Mint – wash and trim ends.

Mini Falafel – buy from local gourmet deli or deli section at your local supermarket.

Garlic Dip – buy.

Lebanese Bread – buy.

SEE?!?!?!?!? SO EASY! And looks and tastes AMAZING! #Cheater #SorryNotSorry

I’m generally a ‘More is More’ kinda gal…

Actually, that’s not true…. I’m FOR SURE a ‘Less is More’ human when it comes to certain things….

Confused yet?!

Don’t be!

I’m a Gemini, and we often swing like a pendulum with our opinions, thoughts and ideas…

The moral of this story is that, despite this recipe only having 3 ingredients (plus a dressing), it is SOOOOOOO delicious and so satisfying on every single level. When it comes to sides, this is the side to end all sides! It goes SO well with steak, fish, chicken or even paired together with other veggies and salads.

I make it ALL the time, and now you can too!

Kali Orexi!

X Phoodie

INGREDIENTS

4 big handfuls (approx!) of Green Beans / French Beans / Common Beans, trimmed

200g Marinated Feta

1/2 – 3/4 cup Roasted Hazelnuts

4 tbsp Extra Virgin Olive Oil

Juice from 1 lemon

Salt and Pepper to taste

METHOD

1) Trim the ends off the beans, then wash them. Blanch for 1-2 mins in boiling water. MAKE SURE not to over cook them. You want them to remain bright green and retain a crunch. Transfer beans to salad dish

2) In a jar, shake together the lemon juice, EVOO and salt and pepper, to taste. Set dressing aside.

3) Scatter nuts over the top of the beans.

4) Top salad with large pieces of the marinated feta.

5) Spoon dressing over salad just prior to serving. Enjoy!

Recently I went to a Sydney cafe called Barbetta.

I was transported to Italy from the moment I entered the front door.

I ordered the ‘Insalata Barbetta’ and cried and wept from deliciousness.

Here is my take on it!

ENJOY!

INGREDIENTS

Serves 6 for lunch

1/2 Savoy cabbage – finely sliced

1/2 cup Pine nuts – toasted

1/2 cup Raisins

1/2 cup Pepitas

180g Pecorino Romano cheese – finely shaved

160g thinly sliced Prosciutto – crisped in oven

juice from 2-3 lemons and a very generous splash of extra virgin olive oil – to dress

METHOD

1) Turn the oven on to 180 deg cel. Scatter the pine nuts on a baking paper lined tray and toast for about 5 mins or until golden brown, BE CAREFUL NOT TO BURN.

2) Finely shave the cabbage – use a mandolin or a very sharp knife! Be careful! Place cabbage in large salad bowl with pine nuts.

3) Scatter raisins and pepitas into the salad.

4) Place the prosciutto in a single layer on a baking paper lined tray and roast at 180 until crispy, about 8 mins BE CAREFUL NOT TO BURN.

5) Allow prosciutto to cool and then stack it upon the salad, as per the picture.

6) Grate pecorino all over the top of the salad.

7) Generously splash salad with extra virgin olive oil and the juice from 2-3 lemons.

8) Present salad as pictured to your guests and then toss well to serve.

KALI OREXI!

The two things I love most about this dish are 1) it’s simplicity and 2) it’s flavour.

What else is there to ask of a salad!?

Enjoy!

Kali Orexi,

Phoodie

Ingredients

240g baby rocket or spinach leaves (I much prefer rocket)

6 large figs, quartered

1/2 cup Roasted Hazelnuts

150g Goat’s Cheese

Dressing

Extra Virgin Olive Oil – to taste (I give it a couple of good splashes)

Balsamic Vinegar – to taste (a generous splash all over)

Salt and Pepper – to taste

Method

1) Rinse and spin dry the rocket / baby spinach. Place it gently into a large salad bowl.

2) Sprinkle the roasted hazelnuts on top of the salad.

3) Wash, dry and quarter the fresh figs. Layer on top of the rocket / baby spinach.

4) Scatter the goat’s cheese across the salad.

5) Dress with the extra virign olive oil and the balsamic.

6) Sprinkle with salt and pepper.

My local gourmet grocer makes this salad and I realllllly love it!

After I noticed myself often buying it for lunch, I stopped and thought “Um… why aren’t I making this at home!?” and also “I think PHOODIE readers would love this salad!”

So….

Here ya go!

Kali Orexi

XX Phoodie

INGREDIENTS

(Serves 6 – 8 as a side)

4 large handfuls Rocket – yup, sometimes I measure in handfuls :)

2 cups pumpkin – cubed and roasted with salt, pepper and olive oil

250g Goat’s Cheese, crumbled

1/2 cup Sunflower seeds

1/2 cup Pumpkin seeds

1/2 cup Roasted hazelnuts

1/2 cup Currants

Olive oil to dress

METHOD

1) Turn the oven on to 180 deg cel. Line a baking tray with baking paper and place cubes of pumpkin on top. Season the pumpkin with salt, pepper and olive oil and bake for approx 20 mins / until tender with a skewer.

2) Place rocket, hazelnuts, seeds, currants, and goats cheese into a large salad bowl, toss gently.

3) Remove pumpkin from oven, allow to cool, add to salad and toss gently again.

4) Drizzle olive oil lightly over salad just prior to serving.

Although I am not a vegetarian, I absolutely adore vegetarian recipes!

I’ve made changes to a Donna Hay recipe to create this eggplant stack, and although hers is perfect as it is, I made this based on the ingredients that I would pretty much ALWAYS have in my fridge and pantry.

This works well as a mid week lunch for one, but it’s also just as good for a light lunch with friends.

And the best part? There are loads of ways to cheat to make it super quick to whip up!

Kali Orexi!

Phoodie

INGREDIENTS (Serves 4)

2 cups greek yoghurt

juice from half a lemon

salt and pepper

mint flakes or chopped fresh mint

24 baby tomatoes (6 per serve)

1 cup chickpeas (1/4 cup per serve)

12 artichoke hearts – store bought (3 per serve)

20 slices grilled eggplant – store bought or homemade (5 per serve)

200g goat’s cheese (50g per serve)

METHOD

1) Mix together the yoghurt, lemon juice, salt and pepper and mint flakes – set aside.

2) Chop the tomatoes in half and rinse and drain the chickpeas.

3) Spread a tablespoon of the yoghurt mix on each plate and then layer the eggplant, tomatoes, chickpeas, yoghurt and artichoke on each plate until all ingredients are used.

4) Top with remaining yoghurt and the goats cheese.

5) Season with salt and pepper and serve.

Less is More…. or so they say….

In my opinion, Less is More…. sometimes. I mean take a Triple Chocolate Fudge Sundae, as an example. The three types of chocolate ice cream, the brownie chunks, the hot fudge sauce, peanuts and whipped cream are ALL necessary compomemts of that indulgently delicious treat.

But…. sometimes, one too many things can push a dish over the edge… Like does the ham and cheese pizza REALLY need pineapple…. and mushrooms….. I’ll let you answer that one yourself….

I’ve always enjoyed Italian food and what I like most about it is how the REALLLLLY authentic stuff is ALWAYS super simple e.g. caprese salad; cheese and tomato, a margherita pizza; just tomato base with mozzarella. Many classic pasta dishes also only have two or three ingredients and they taste DIVINE.

And this Panzanella salad is in the same basket.

Just a handful of ingredients and you have ULTIMATE SALAD PERFECTION!

Don’t take my word for it, make it yaself!

Kali Orexi! or rather, Buon Appetito!

INGREDIENTS

Makes a large salad

4 – 5 cups Heirloom tomatoes, chopped

3 whole roasted capsicum, store bought

1/2 red onion

1/2 bunch basil

3/4 large loaf sourdough bread, stale is fine

olive oil spray

Dressing

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

1 teaspoon salt

1/2 teaspoon pepper

METHOD

1) Wash and chop the tomatoes, add to salad bowl.

2) Roughly chop the capsicums and slice the onion, add to tomatoes.

3) Add the basil leaves to the salad.

4) Chop sourdough into large pieces (about same size as tomato chunks), spray with olive oil and toast in a 180 deg cel oven, on a baking paper lined tray until light golden.

5) Toss toasted bread through the salad.

6) Combine all dressing ingredients in a glass or jar and drizzle over salad just prior to serving.

Tabbouleh for President.

BUT

….. if you’re wanting to make some without the wheat, TRY MY NEW PEA VERSION!

It’s so delicious and quick to make! An all round winner, winner, Lebanese dinner!

Kali Orexi!

INGREDIENTS

Makes a large salad to feed 8 as a side dish

4 bunches parsley, stalks removed, chopped

1 bunch of mint, stalks removed, chopped

3 Lebanese cucumbers, deseeded and finely chopped

5 Roma tomatoes, deseeded and finely chopped

2 cups peas (I use frozen)

1/2 bunch spring onions, chopped finely

Dressing

3/4 cup lemon juice

1/2 cup olive oil

1 tsp salt

1/2 tsp pepper

METHOD

1) Prepare all of the above ingredients i.e chop, deseed, measure out quantities etc

2) Combine all of the ingredients in a large bowl and when mixed well, transfer to a serving platter.

3) To make the dressing, combine all dressing ingredients in a jar.

4) Pour dressing over salad on the serving platter and toss just prior to serving.

As those of you who follow me on Social Media know, I’ve just returned from a trip to Tasmania.

It was AWESOME.

Every single part of it.

The food, the people, THE FRESH AIR and non-existent ‘traffic’….. I loved, loved, loved my time away.

One of the most scrumptious things that I ate down south was a pork belly dish. The pork was served alongside the most DELICIOUS salad and my recipe below, is a take on that.

Perfect with any type of protein or delicious on it’s own, I hope you make it and enjoy it too!

Kali Orexi!

INGREDIENTS

3 fennel bulbs, finely sliced

3 tablespoons extra virgin olive oil

1 tablespoon butter

1 teaspoon brown sugar

3 celery stalks, finely chopped

1/2 small green cabbage, finely sliced

2 Granny Smith apples, finely sliced

Juice of 1 lemon, squeezed over apple slices

1 cup walnuts, roughly chopped

dressing

Juice of 2 lemons

1 clove garlic crushed

1/3 cup extra viurgin olive oil

salt and pepper to taste

METHOD

1) Place the butter and oil into a pan over a low heat.

2) Place your finely sliced fennel into the pan and mix around to coat in butter and oil. Continue to stir the fennel on and off (so that it doesn’t stick to the base of the pan) until it becomes dark and caramelised. This may take some time so be patient!

3) Add the sugar to the caramelised fennel and cook for a further 3 minutes. Remove from heat and set aside.

4) Finely dice the celery and cabbage and set aside.

5) Finely slice the apple and place in a bowl. Squeeze the juice from one lemon over it to stop it from turning brown.

6) Combine all dressing ingredients in a jar and shake well.

7) On your serving platter start layering all of the ingredients. Continue to layer until you’ve used everything.

8) Shake dressing again just before pouring over salad and giving it a good toss. Finish the salad by adding the chopped walnuts to the top.

This recipe post is sponsored by Edgell

There’s something about the combination of pumpkin, sweet caramelised onions and feta that is very moreish! Now add Edgell Chickpeas into the mix and we’re really talking! SO simple to make, super delicious, and with those chickpeas throughout and on top, super duper nutritious!
I’ve loved working with Edgell to develop this recipe as part of their special Edgell + 1 project. The Edgell + 1 project was designed to show you just how simple it is to add an extra serve of veggies into each meal! As a Mum of two small kids, I was super excited to be involved with this and actually surprised at how easy it was to develop these recipes ensuring that the vegetables were included but the food remained a 10/10 on the taste scale!

FOR MORE AWESOME EDGELL [+1] RECIPES visit the Edgell website!
INGREDIENTS
+ [1] 300g can Edgell Chickpeas

2 cups walnuts
1 tablespoon honey
6 cups (1kg) pumpkin – cut into approx 3cm pieces
Olive oil and salt – to drizzle and sprinkle on pumpkin
6 large brown onions, thinly sliced
3 tablespoons olive oil
1 tablespoon Balsamic vinegar – for onions
3 cups rocket
150g fetta
Extra virgin olive oil and balsamic vinegar, to dress salad

METHOD

Preheat oven to 200°C.

Scatter walnuts on a baking paper lined tray, drizzle with honey and toss to coat well. Place into the preheated oven for about 10 minutes or until nuts are roasted. Be careful not to burn nuts.

Place pumpkin on a baking paper lined tray. Drizzle with olive oil and season with salt. Bake at 200°C until all pieces are cooked through. This should take approximately 40 minutes, but check it along the way. Set aside to cool.

Meanwhile, heat oil in a large frypan over a low heat. Add onions, stir regularly and until they become caramelised. This can take up to 30 minutes or more, so be patient and make sure they don’t stick to the base of the pan. Stir in the tablespoon of balsamic vinegar. Set aside to cool.

Now it’s time to assemble the salad. Get your serving bowl and place some rocket in the base, sprinkle some nuts, scatter some (cooled) pumpkin.

SPRINKLE OVER SOME DRAINED EDGELL CHICK PEAS.

Top with some of the onions. Repeat. Top the salad with the fetta (crumbled) and dress with a good splash of both the extra oil and balsamic.

Tips

You could add sweet potato to this salad for an extra vegie.

Healthy Tip: Season your pumpkin with pepper rather than salt and use reduced fat fetta.

For more great ideas on how to add vegetables to your meal using other Edgell ingredients HEAD TO THE EDGELL WEBSITE BY CLICKING HERE!