Meal Type

Lamb cutlets with zucchini hummus View Ingredients View Nutrients
x
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
x
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.

(0 / 5)
Open lamb burgers with beetroot hummus View Ingredients View Nutrients
x
Ingredients
  • 500g Coles Australian Lamb Mince
  • 1/2 cup (35g) fresh breadcrumbs
  • 1 Coles Brand Australian Free Range Egg
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • Olive oil spray
  • 125g drained canned beetroot, liquid reserved
  • 100g canned chickpeas, rinsed, drained
  • 1 garlic clove, crushed
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini
  • 1/2 Coles Turkish Pide
  • 30g baby spinach leaves
  • 2 Lebanese cucumbers, cut into thin ribbons
  • 1/4 cup (70g) Greek-style yoghurt
x
Nutrients
  • Calories: 1980 kj
  • 16g FAT:
  • 4g SATURATED FAT:
  • 7g FIBRE:
  • 37g PROTEIN:
  • 750mg SODIUM:
  • 9g CARBS (SUGAR):
  • 41g CARBS (TOTAL):

Open lamb burgers with beetroot hummus

With lamb patties, Turkish bread and beetroot hummus, these open burgers are such an easy Mediterranean-inspired dinner.

(0 / 5)
Salmon with Greek-style rice View Ingredients
x
Ingredients
  • 1 tablespoon olive oil
  • 4 Coles Tasmanian Salmon Fillets Boneless and Skin-Off
  • 2 x 250g pkts microwavable brown rice
  • 1/3 cup (55g) pitted kalamata olives
  • 1 Lebanese cucumber, coarsely chopped
  • 1 red onion, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 125g cherry tomatoes, quartered
  • 2 tablespoons oregano leaves
  • 100g fetta, crumbled
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil, extra
  • Lemon wedges, to serve

Salmon with Greek-style rice

Throw together this satisfying salmon and brown rice salad for heathy, weeknight meal that’s ready in 20 minutes .

(0 / 5)
Quick snapper saganaki with spinach View Ingredients
x
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 boneless snapper fillets with skin, halved
  • 1 brown onion, sliced
  • 1 red capsicum, chopped
  • 3 garlic cloves, crushed
  • 2 teaspoons fennel seeds
  • 1 tablespoon finely chopped fresh oregano, plus extra leaves to serve
  • 1/3 cup dry white wine
  • 400g can finely chopped tomatoes
  • 1/2 cup chicken stock
  • 1 bunch English spinach, trimmed
  • 100g fetta, crumbled
  • Small wraps, to serve
  • Lemon wedges, to serve

Quick snapper saganaki with spinach

Create a new family favourite with this delicious, Greek-inspired snapper recipe ready in just 30 minutes.

(0 / 5)
Greek lamb salad platter View Ingredients
x
Ingredients
  • 60ml (1/4 cup) red wine
  • 2 tablespoons extra virgin olive oil, plus extra, to drizzle
  • 2 fresh bay leaves, torn
  • 2 teaspoons chopped fresh thyme leaves
  • 2 garlic cloves, smashed, halved
  • 500g lamb backstraps
  • 4 thick slices crusty bread
  • Black olive tapenade, to spread
  • 1 baby cos lettuce, leaves separated
  • 300g block feta, coarsely crumbled
  • 1 red onion, very thinly sliced
  • 4 qukes (baby cucumbers), thinly sliced lengthways
  • Cherry truss tomatoes, to serve
  • Fresh oregano sprigs, to serve
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 tbs fresh lemon juice
  • 1 small garlic clove, finely chopped

Greek lamb salad platter

Juicy lamb backstrap, creamy feta cheese and crunchy cos lettuce make the best Greek salad.

(0 / 5)
Greek-style stuffed capsicums 1 View Ingredients View Nutrients
x
Ingredients
  • 500g Coles Australian Lamb Mince
  • 1 1/2 tablespoons Greek seasoning
  • 2 x 250g pkts Coles 7 Ancient Grains microwavable brown rice
  • 4 red capsicums, halved and seeded leaving stem attached
  • 200g Coles Tzatziki Dip
x
Nutrients
  • Calories: 2479 kj
  • 15g FAT:
  • 4g SATURATED FAT:
  • 10g FIBRE:
  • 40g PROTEIN:
  • 934mg SODIUM:
  • 13g CARBS (SUGAR):
  • 73g CARBS:

Greek-style stuffed capsicums

Change up your next weeknight meal with these super easy Greek-styled stuffed capsicums.

(5 / 5)
Lemon & oregano marinated lamb with Greek salad View Ingredients View Nutrients
x
Ingredients
  • 80ml (1/3 cup) fresh lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons fresh thyme leaves
  • 1 garlic clove, crushed
  • 800g boned mini lamb leg
  • 1 tomato, halved, seeded, finely chopped
  • 1 lebanese cucumber, finely chopped
  • 1/2 small red capsicum, seeded, finely chopped
  • 1/2 small red onion, finely chopped
  • 40g (1/4 cup) pitted kalamata olives, cut into thin wedges
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 3 baby cos lettuce hearts, quartered lengthways
  • 150g feta, thinly sliced, then broken in half
x
Nutrients
  • Calories: 2720 kj
  • 48g FAT:
  • 18g SATURATED FAT:
  • 3g FIBRE:
  • 49g PROTEIN:
  • 161mg CHOLESTEROL:
  • 661.02mg SODIUM:
  • 4g CARBS (SUGAR):
  • 5g CARBS :

Lemon & oregano marinated lamb with Greek…

When the weather’s warm and the sun’s still up until late, it’s the perfect time to embrace the barbecue. For weeknight…

(0 / 5)
Greek-style lamb and olives View Ingredients
x
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.

(5 / 5)
Call to action banner image
x

Lost Password