Lamb Kofta with
Spiced Yogurt
A super tasty journey for your guests’ taste buds ready
in under 15 minutes!
INGREDIENTS
1 lb
1/2
2
1 Tbsp
minced lamb
white onion
garlic cloves
cumin
mint
0% fat Greek yogurt
sliced cucumber
crushed chili oil/sauce
Grilled Asparagus, Green
Onions, Beans and
Goat Cheese
A favourite, simple dish for the holidays. It looks like
heaven and tastes like a dream.
INGREDIENTS
asparagus*
green beans*
green onions*
goat cheese
parsley
lemon
TIP!
I prefer to make
this recipe with
thinner asparagus as they
grill tender without having to
char them.
*equal amounts
PREPARATION
PREPARATION
1. Preheat oven to 450°F.
1. Toss the beans, asparagus and green onions in olive oil. Add
salt and pepper.
2. Pulse the onion and garlic in a food processor until finely
chopped.
3. Mix lamb, cumin, salt and pepper in a food processor until
combined.
4. Roll into balls.
5. Pour a healthy splash of olive oil into a pan.
6. Fry mixture until golden on the outside.
2. Grill the asparagus but don’t over-cook them. Remember
they’ll continue to cook a little when you remove them from the
heat.
3. Serve on a plate with crumbled goat cheese, hand-torn
parsley, olive oil, a squeeze of fresh lemon and a dash of
cracked pepper.
7. Bake for 5-7 minutes. Don’t overcook these tender little
lovelies.
8. Smear 0% fat Greek yogurt on a plate, add sliced cucumber,
drizzle crushed chili oil/sauce and add fresh mint.
Peach and Red
Onion Chutney
Most chutney is made of sugar and vinegar reduced
fruit, veggies and spices. I used peaches but you could
use nectarines, plums, mangoes or any stone fruit. You
could even use tomatoes, apples or pears.
INGREDIENTS
3
1
¾ cup
¾ cup
½ tsp
1 pinch
peaches, cut into ¼ inch dices
Spanish red onion, cut into ¼ inch dices
brown sugar
apple cider vinegar
crushed chili flakes
salt
Roasted Fruit with Honey, Greek
Yogurt and Walnuts
A ZERO compromise, gorgeous garden based
guilt-free dessert.
INGREDIENTS
in-season fruits (stone fruits work best)
honey
fresh thyme
basil
Greek yogurt
walnuts
PREPARATION
PREPARATION
1. Cut up your favourite in-season fruits.
1. In a medium pan with a splash of oil, sweat (soften) the
onions. Be careful not to brown them.
2. Drizzle fruit with honey and fresh thyme.
3. Roast for 30-40 minutes at 400°F.
2. After 2 or 3 minutes add vinegar, chili flakes, sugar and salt.
4. Garnish with thinly sliced basil, Greek yogurt and walnuts. I
used a mixture of 0% fat Greek yogurt with honey.
3. Add peaches to the mixture and reduce it on a low/medium
heat. While stirring, squash the peaches with the back of a
wooden spoon. This reduction will take 10-20 minutes.
4. Once your peach chutney has reduced/thickened remove it
from the heat and let it cool.