Lamb Kofta with couscous salad

lamb, salad

These little meatballs are delicious served on their own or in a pita bread pocket or wrap. I served ours with a salad made of couscous which is very easy and quick to prepare.



2 slices bread

1 egg

500g lamb mince

2 T chopped mint

2 T chopped parsley

1/2 t allspice

1/2 t cinnamon

1 onion, very finely chopped

2 T oil to fry meatballs in


1 c couscous

2 T olive oil

2 T lemon juice

2 cloves garlic

1/2 bag baby spinach

1 yellow capsicum, chopped

2 tomatoes, chopped into small squares

2 t chopped mint

2 T chopped parsley

Yoghurt and hummus sauce

2 T unsweetened plain yoghurt

2 T hummus

1 clove garlic

juice of 1/2 lemon

4 pita breads (or halves if big ones) and hummus to serve

1. Place the couscous in a pot and cover in boiling water. Put the lid on and leave to stand for 10 mins.

2. While it is standing prepare the kofta mix. Make breadcrumbs from the bread in the food processor. Add the remaining ingredients and pulse to mix.

3. Once the couscous is ready fluff it up with a fork. Place in a salad bowl and mix through the olive oil, lemon juice and garlic. Place in the fridge to cool.

4. Prepare the hummus and yoghurt sauce by mixing everything together in a bowl.

5. Heat the 2 T oil in a frying pan. Make small patties from the kofta mixture and brown on both sides. Place on a plate covered in paper towels to soak up any extra fat and oil.

6. While the kofta are cooking finish the salad. Add the remaining ingredients and toss together.

7. Toast the pita breads in the toaster. Spread with hummus and chop into segments.

8. Serve the meatballs and salad with the hummus and yoghurt sauce drizzled on top, and some pita bread on the side.


Pesto Lamb with spinach and bean salad

lamb, salad

This is a very quick and tasty dinner which doesn’t require hours of marinading beforehand. I served ours with some lightly toasted turkish bread.



4 lamb steaks (chops would work as well)

2 T pesto

2 T olive oil

Oil to fry lamb in


1/2 bag baby spinach

Small bag of fresh beans – a couple of big handfuls

2 T lemon juice

2 T olive oil

1 clove garlic, crushed

1. Mix the pesto and olive oil together and spread over both sides of the lamb steaks. Leave to stand while you prepare the beans.

2. Top and tail the beans. Lightly steam them – for about 3 mins. Put in the fridge to cool.

3. Heat the frying pan. Fry the lamb steaks on both sides to medium-rare or whatever your preference is.

4. To finish off the salad, take the beans out of the fridge. Add the spinach. Mix the lemon juice, olive oil and garlic together. Toss through the vegetables to coat.

5. Serve the lamb with salad on the side.

Kids: I just gave my kids the whole beans by themselves as a vegetable rather than the salad which they wouldn’t have eaten!

Lamb Pita Pockets

fast, lamb, salad, Uncategorized

Pita pocket dinners are so quick to make – you could have this on the table in about 20 minutes. The only step which takes time is marinating the lamb. I put the marinade together before work and left the lamb in it all day, ready to cook when we got home.



500g lamb leg steaks, sliced

1/4 c lemon juice

1/4 c olive oil

2 T chopped rosemary

1 t crushed garlic

1 T oil to cook


1/2 bag baby spinach

100g feta

100g olives

8 – 12 cherry tomatoes, cut in half

1/2 cucumber, cut in half vertically and then sliced

A small handful of basil leaves, torn

2 T olive oil

2 T balsalmic vinegar


Pitas to serve – dependent on how hungry you are!

1/4 c hummus

1/4 c plain unsweetened yoghurt

1. Mix together the lamb marinade and place the sliced lamb in it to marinade for several hours.

2. Heat a frying pan on medium-high heat.

3. While it is heating mix together the spinach, tomatoes, olives, and cucumber. Mix the vinegar and oil together and toss through the salad. Top with crumbled feta.

4. Fry the lamb quickly, don’t overcook. This will only take a couple of minutes on each side.

5. The easiest way to heat pita breads is in the toaster. They will puff up and go slightly crispy. Once you have heated them chop a small piece of the top off – just enough to fit the fillings in.

6. Fill the pitas with salad and lamb and top with a sauce made of the hummus and yoghurt mixed together. You can serve extra salad on the side.

Kids: My kids would not eat this salad. My 6 year old will happily eat a pita pocket filled with salad and meat, while for my 4 year old I serve raw veges, brush half a toasted pita with garlic butter and serve the lamb separately.

Fish Burgers with kumara chips and coleslaw

burgers, fish, salad

My husband hates fish. Sometimes I am nice and organise an alternative protein for him, like steak. Sometimes I ignore the fact that he doesn’t like fish and cook it anyway as both girls and I love it! This burger would work fine with a steak if you have a non-fish eater in the house, I would just use some relish or mustard to top it rather than tartare sauce.


Fish burgers and kumara chips

3 – 4 medium kumara, chopped into chips

3 T oil

4 baps (soft white bread rolls)

tartare sauce

rocket, lettuce or other salad greens for burgers

2 large fillets of terakihi or other suitable fish

Flour on a plate mixed with 1 t garlic salt (fish coating)

1 egg, beaten in a bowl (fish coating)

Breadcrumbs or panko crumbs on a plate (fish coating)

tartare sauce


1/2 small cabbage (I used a 1/4 each of a white and a red cabbage), sliced thinly and then chopped into smaller bits

1 t sugar

2 pinches salt

2 spring onions, chopped

2 carrots, grated

2 – 3 T mayonnaise

1. Turn the oven to 200 C fanbake and put an oven dish in to heat.

2. While the oven is warming place the chopped cabbage in a bowl, sprinkle with the sugar and salt and toss through. Stand to the side. The sugar and salt helps the cabbage soften and wilt slightly. If you don’t want to add these, just skip this stage.

3. Once the oven is heated add 2 T oil to the oven tray and leave to warm for about 3 – 4 minutes. Add the kumara chips. Toss these every 10 mins until golden and crispy, they will take about 25 mins total.

4. While the kumara chips are cooking prepare the fish. Set up your 3 plates for coating – flour, then egg, then breadcrumbs.


5. Chop the fish fillets in half – I used the smaller sides for the girls and the larger sides for the adults. Heat the frying pan on medium heat.

6. Coat each fish fillet thoroughly in flour, then egg, then breadcrumbs. Add 1 T oil to the pan and heat. Fry on both sides until golden and cooked through. I coat the fattest fillets first and place them in the pan as they take longer than the little skinny ones.

7. While the fish is cooking finish the coleslaw by adding all other ingredients to the bowl and tossing well to coat in mayonnaise. You will need 2 – 3 T mayonnaise depending on the size of the cabbage.

8. Put the baps in the bottom of the oven for about 3 mins to warm under the oven dish – you don’t want them going too crispy.

9. Construct the burgers: Place salad greens on the bottom of the burger bun, top with a fillet of fish (you may need to chop it in half to fit) and top with tartare sauce. Serve with kumara chips and coleslaw on the side.

Hint: If you have little people whose hands struggle to hold a burger you can serve them a deconstructed burger – half the bun and the fish separately. Miss 4 is only just starting to be able to eat a burger without losing the contents out the bottom!