Dessert

Greek salmon skewers with charred lemon salad View Ingredients View Nutrients
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Ingredients
  • 1kg skinless boneless salmon fillets, cut into 4cm pieces
  • 3 yellow capsicums, cut into 4cm pieces
  • 3 red capsicums, cut into 4cm pieces
  • 3 green capsicums, cut into 4cm pieces
  • 3 red onions, cut into 4cm pieces, separated into layers
  • 2 tablespoons fresh oregano leaves, finely chopped
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 small lemons, peeled, cut into rounds
  • 120g mixed salad leaves
  • 4 baby cucumbers, peeled into ribbons
  • 180g tub Persian fetta in oil
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Nutrients
  • Calories: 2768 kj
  • 40.8g FAT:
  • 9.1g SATURATED FAT:
  • 12.5g FIBRE:
  • 46.8g PROTEIN:
  • 116mg CHOLESTEROL:
  • 285mg SODIUM:
  • 20.8g CARBS:

Greek salmon skewers with charred lemon salad

These barbecue salmon skewers are threaded with capsicum and red onion, and are served with a zesty fetta salad.

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Slow roasted Greek lamb View Ingredients View Nutrients
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Ingredients
  • 2kg leg or shoulder of lamb
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt flakes
  • 2 teaspoons sweet paprika
  • 2 garlic cloves, quartered
  • 8 sprigs of rosemary
  • 8 sprigs of oregano
  • 2 cups (500ml) Massel chicken style liquid stock
  • 1/2 cup (125ml) dry white wine
  • 500g kipfler potatoes
  • 2 red onions, cut into thick wedges
  • 1 lemon, cut into wedges
  • 1/2 cup (95g) kalamata olives
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Nutrients
  • Calories: 1661 kj
  • 19g FAT:
  • 6g SATURATED FAT:
  • 43g PROTEIN:
  • 1156.84mg SODIUM:
  • 2g CARBS (SUGAR):
  • 10g CARBS:

Slow roasted Greek lamb

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