Lunch

Greek beef burgers View Ingredients View Nutrients
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Ingredients
  • 1/2 cup (75g) pitted kalamata olives
  • 375g Coles Australian 4 Star Beef mince
  • 1/3 cup (25g) fresh breadcrumbs
  • 1 Coles Brand Australian free range egg
  • 1 tablespoon fresh oregano, finely chopped
  • 1 teaspoon lemon rind, finely grated
  • 75g fetta, crumbled
  • 1 tablespoon olive oil
  • 1/2 cup (140g) Greek-style yoghurt
  • 1 garlic clove, crushed
  • 4 pocket pita breads
  • 60g Coles Brand Australian baby rocket
  • 2 roma tomatoes, thickly sliced
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Nutrients
  • Calories: 2340 kj
  • 27g FAT TOTAL:
  • 10g SATURATED FAT:
  • 3g FIBRE:
  • 33g PROTEIN:
  • 46g CARBS (TOTAL):

Greek beef burgers

Serve up a Greek inspired burger with these juicy herbed meatballs wrapped with fresh pita bread topped with fetta.

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Greek chicken and artichoke kotopita View Ingredients View Nutrients
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Ingredients
  • 1 tablespoon extra virgin olive oil
  • 650g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon plain flour
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 1 lemon, rind finely grated, juiced
  • 280g jar artichoke hearts in brine, drained, halved
  • 320g (2 cups) broad beans, thawed, peeled
  • 1/2 cup fresh dill sprigs, chopped, plus extra, to sprinkle
  • 100g Greek goat's feta, crumbled
  • 4 sheets filo pastry
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Nutrients
  • Calories: and crisp. NUTRITION 2029 kj
  • 29g FAT TOTAL:
  • 8g SATURATED FAT:
  • 9g FIBRE:
  • 38g PROTEIN:
  • 14g CARBS (TOTAL):

Greek chicken and artichoke kotopita

Creamy goat’s feta is perfect with the chicken and pastry in this kotopita. Treat yourself with this one-pan weeknight dinner.  

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Lamb cutlets with zucchini hummus View Ingredients View Nutrients
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Ingredients
  • 12 lamb cutlets, French trimmed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried chilli flakes
  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons extra virgin olive oil
  • Large pinch brown sugar
  • 1/2 small red onion, thinly sliced
  • 200g grape tomatoes, halved
  • 1/2 bunch fresh continental parsley, leaves picked
  • Lemon wedges, to serve (optional)
  • 3 (about 320g) zucchini, halved lengthways
  • 400g can chickpeas, rinsed, drained
  • 2 tablespoons tahini
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 80ml (1/3 cup) fresh
lemon juice
  • 1 tablespoon extra virgin 
olive oil
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Nutrients
  • Calories: 2236 kj
  • 34g FAT TOTAL:
  • 7g SATURATED FAT:
  • 10g FIBRE:
  • 36g PROTEIN:
  • 15g CARBS (TOTAL):

Lamb cutlets with zucchini hummus

Enjoy tender spring lamb with a delicious twist on traditional hummus.

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Greek-style lamb and olives View Ingredients
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Ingredients
  • 900g Australian lamb boneless leg roast, cut into 3cm pieces
  • 2 tablespoons plain flour
  • 1 tabespoon olive oil
  • 1 brown onion, thickly sliced
  • 1 eggplant, cut into 2cm pieces
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (250ml) red wine or chicken stock
  • 400g can cherry tomatoes
  • 400g can cannellini beans, rinsed, drained
  • 1 cup (150g) pitted kalamata olives
  • 1 tomato, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • White or wholemeal wraps, to serve

Greek-style lamb and olives

Use your slow cooker to create rich and fragrant fork-tender lamb, ready to enjoy now or freeze for later.

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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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Steamed Mussels with Curry View Ingredients View Nutrients
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Ingredients
  • 1/4 cup curry powder
  • 2 teaspoons minced garlic
  • 2 pounds mussels, cleaned and debearded
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Nutrients
  • Calories: 123 calories
  • 2.8 g fat:
  • 10.9 g carbohydrates:
  • 15.3 g protein:
  • 36 mg cholesterol:
  • 203 mg sodium:

Steamed Mussels with Curry

An easy, quick, and very filling lunch or dinner recipe!

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