Ricotta Hotcakes

Ricotta Hotcakes

Ingredient

Firm ricotta, plus extra for serving
4 eggs, separated
¾ cup buttermilk
2 tbs maple syrup, plus extra for serving
1 cup plain flour
1 tsp baking powder

Method

In a bowl whisk the egg yolks, buttermilk and maple syrup together.

In another bowl whisk the egg whites to stiff peaks.

Combine the dry ingredients a bowl. Fold through the egg yolk mixture and crumble in the ricotta. Gently fold the whites through to make a light fluffy batter.

Heat a non-stick frypan over a medium-high heat. Grease the pan with butter and then ladle in the pan and batter. Cook until the sides brown and bubbles start to pop through the batter. Flip and cook the other side. Repeat this process until all the batter is cooked.

Serve each hotcake stack with more ricotta and maple syrup.

Recipe by Michael Weldon

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Indian Spiced Potatoes With Yoghurt, Crispy Chick Peas & Coriander Salsa

Indian Spiced Potatoes With Yoghurt, Crispy Chick Peas & Coriander Salsa

Ingredient

1kg washed/roasting potatoes
½ cup (125ml) tablespoons Red Island olive oil
Sea salt and cracked black pepper to taste
1 teaspoon ground turmeric
1 teaspoon ground cumin seeds
1 teaspoon ground coriander
1 x 400g can chickpeas, drained, rinsed
1.5 cups Jalna Greek/Natural yoghurt
2 tablespoons lemon juice
1 tablespoon honey
½ teaspoon ground sumac

Coriander Salsa (Zhoug)
1 bunch coriander, washed, chopped
1 clove garlic, peeled
1 long green chilli, plus extra to serve
½ teaspoon ground cardamom

Method

Preheat the oven to 180 degrees.

Slice the potatoes into 1cm scallops and place into a large bowl.

Season the potatoes with sea salt, pepper, ground turmeric, cumin, coriander and ¼ cup of the olive oil. Toss well to coat potatoes in spices and spread onto a lined oven tray. Place the chickpeas onto a separate tray and season with salt and a little oil. Place the potatoes and chickpeas into the oven and roast for 40-45 minutes, or until potatoes and chickpeas are crisp and fragrant.

Meanwhile place the remaining oil, all the zhoug ingredients and a pinch of salt into the jug of a stick blender. Blitz until bright green and smooth.

Whisk the yoghurt, lemon juice and honey together in a bowl until smooth.

Spread the yoghurt on the base of a large flat platter. Top with half of the zhoug and crispy potatoes. Drizzle the dish with remaining zhoug and roast chickpeas.

Garnish with extra sliced chilli and sprinkle with ground sumac.

Recipe by Courtney Roulston

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Vanilla Labneh With Sweet Dukkha And Strawberry

Vanilla Labneh With Sweet Dukkha And Strawberry

Ingredient

1kg Sweet and Creamy Yoghurt
1tbs Vanilla bean paste
¼ cup pistachio, toasted
¼ cup sesame seeds, toasted
¼ cup pumpkin seeds, toasted
¼ cup hazelnuts toasted
1/2tsp cinnamon
1 tsp icing sugar
1 punnet of Strawberries, diced
2tbs caster sugar

Method

Add vanilla bean paste and honey to yoghurt, then mix together and hang.

Toast the nuts and seeds then combine in a mortar and pestle, and pound to break up. Add the cinnamon and sugar.

Combine the sugar and strawberries, then allow to macerate

To serve, top the labneh with the strawberries and sweet dukkha.

Recipe by Michael Weldon

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Brown Rice And Miso Congee With Kimchi, Corn And Furikake

Brown Rice And Miso Congee With Kimchi, Corn And Furikake

Ingredient

Congee
200g brown rice
1tbs vegetable oil
1/2 brown onion, finely diced
3 garlic clove, finely sliced
1L vegetable stock
1 tbs white miso
15ml soy sauce
5ml sesame oil

Garnish
Fried eggs
1 cob of corn, corn taken off the cob
1 tbs toasted sesame seeds
1 handful kimchi
1 toasted nori sheets

Method

Heat the vegetable oil in a medium-sized saucepan over a medium to high heat on the stove.

Sweat down the brown onion and garlic until it becomes translucent.

Add the rice to the pan and toast off, continuously stirring for a couple of minutes. Then add the stock to the pan.

Bring the rice to a boil and them cook out for about an hour, making sure the mixture doesn’t stick to the base of the pot. You want the rice to be overcooked and gluggy.

Before serving, season the congee with the miso, soy and sesame oil.

To plate, place the congee base into a bowl. Top with the fried egg, raw corn kernels, kimchi, toasted sesame seeds and crushed toasted nori sheets.

Recipe by Andy Allen

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Chilli & Tomato Mussel Spaghetti

Chilli & Tomato Mussel Spaghetti

Ingredient

1 Pack San Remo Tubular Spaghetti
1 onion, diced
2 garlic cloves, sliced
1/2tsp chilli flakes
1/2cup white wine
1 bottle Tomato Passata
1kg Mussels
½ bunch parsley, chopped
1 lemon
Sea Salt
Red Island Olive oil
50g toasted bread crumbs

Method

In a large saucepan of rapidly boiling water cook the pasta following back of pack instructions.

In a saucepan over a medium heat add some olive oil and the onion. Cook until it begins to soften then add the garlic and chilli flakes, cook for a further minute.

Add the white wine and reduce by half. Add the tomato and cook out for 3-4 minutes until it reduces slightly.

Add the mussels and place a lid over the pot. Gently move the pot to assist the mussels opening. When the mussels open remove from the tomato and leave to one side. Taste the sauce and adjust the seasoning to your liking. Remove from the heat and add the cooked pasta, stir through the sauce and mix together. Add a squeeze of lemon juice.

Serve topped with the mussels in the shell, chopped parsley and toasted bread crumbs.

Recipe by Michael Weldon

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Black Pepper Prawns

Black Pepper Prawns

Ingredient

1kg green banana prawns in shell
2 tbs Red Island extra virgin olive oil
2 tsp whole black peppercorns, crushed in mortar & pestle
3 cloves garlic, finely sliced
¼ bunch coriander, stems chopped, leaves picked
1 long green chilli, sliced
1 tbs soy sauce
2 tbs oyster sauce
2 tsp sesame oil
1 tsp caster sugar
30g unsalted butter, sliced into cubes
½ cup (125ml) water or reserve clam liquor
2 tsp cornflour
3 green shallots/scallions, finely sliced
1 lime to serve

Method

Devein the prawns.

Heat a wok or frying pan over a high heat. Add half the oil and the prawns and cook for 2-3 minutes, or until the shells just start to open. Remove and place into a bowl, then set aside.

Wipe the wok clean and place back on the heat. Add in the peppercorns, garlic, coriander stems and chilli to the wok and cook for 1 minute, or until fragrant. Add in the soy, oyster sauce, sesame oil, sugar and butter.

Combine the cornflour and 1 tbs water in a small bowl and mix until smooth. Add cornflour paste to the wok and cook, stirring for about 2-3 minutes, or until the sauce thickens and becomes glossy. Place the prawns back into the wok and toss in the sauce for 1 minute to warm through.

Place the prawns onto a warm serving platter, scatter the shallots over and serve immediately with lime wedges.

Recipe by Courtney Roulston

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Coconut, Fig and Cinnamon Muesli with Coconut Rhubarb and Strawberry Compote

Coconut, Fig and Cinnamon Muesli with Coconut Rhubarb and Strawberry Compote

Ingredient

Coconut and Cinnamon Toasted Muesli
200g Coconut Oil
150g honey
1 tsp ground cinnamon
750g rolled oats
75g toasted pepitas
75g toasted sunflower seeds
50g goji berries
150g toasted coconut chips
300g dried figs, finely sliced
2 tsp ground cinnamon

Rhubarb and Strawberry Compote
200g rhubarb, roughly chopped
100g frozen strawberries
2 tbs coconut oil
2 tbs agave syrup
30ml water
2 orange peel strips
1 cinnamon stick
1/2 vanilla bean

Method

Preheat your oven to 160C.

For the muesli, place the coconut oil, honey and 1 teaspoon of cinnamon into a saucepan and over a medium to low heat. Heat the mixture and stir with a whisk for 3 minutes, until all the ingredients are combined.

Divide the oats into two oven trays lined with baking paper and pour over the coconut mixture. Stir through the mix so that each oat is covered in the oil.

Place the trays into the oven and roast the oats for 40 minutes, stirring the oats every 10 minutes.

Once the oats are golden brown, take them out of the oven and leave them to cool, making sure you continue stirring the oats every 5 minutes to prevent the oats from sticking together.

Once the oats have cooled completely add the rest of the dry ingredients and give the muesli a good stir.

While the oats are toasting, prepare the compote by adding all the ingredients together in a small saucepan.

Place the saucepan on the stove over a medium to low heat and cook the mixture down for 10 minutes, or until it has reduced to your desired consistency. Leave the mixture to cool before serving. 

Serve the muesli with yoghurt, the compote and fresh fruit.

Recipe by Andy Allen

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Raw Asparagus and Zucchini Salad with Smoked Buttermilk Dressing

Raw Asparagus and Zucchini Salad with Smoked Buttermilk Dressing

Ingredient

3 bunches of Asparagus
4 zucchini
2 yellow patty pan squash
1 red onion, sliced and soaked in ice water
1 bunch of Basil, picked
1 bunch of Mint, picked
1 bunch dill
100g roasted pistachios
100mls buttermilk
150g diced sour dough
50g Mayo
50g Red Island olive oil
1 lemon, juice
1tbs sea salt
Hickory wood chips

Method

In a hot frypan add a drizzle of olive oil and the bread, toast until golden and crispy.

In a mixing bowl whisk together the buttermilk, mayo, olive oil, a pinch of salt and pepper. Using a smoking gun, smoke the dressing twice with hickory chips, then let the dressing sit for 10 minutes.

Using a vegetable peeler, or sharp knife peel, or cut the asparagus and zucchini into ribbons. Add to a large salad bowl.

Mix the onions, picked herbs and nuts through the vegetables, then toss through until combined.

Dress in with the smoked dressing, toasted bread and garnish the top with more fresh herbs.

Recipe by Michael Weldon

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Greek Doughnuts With Candied Walnuts and Honey

Greek Doughnuts With Candied Walnuts and Honey

Ingredient

200g Walnuts
1/2 cup caster sugar
Ground cinnamon
Local Australian Honey

Dough
1 cups of white all-purpose flour
1 cup of self raising flour
1 cup / 240 ml lukewarm water
½ cup lukewarm milk or Almond milk
1 sachet (7 g) dry instant yeast
1 tbsp sugar
Pinch of salt
1 tbsp oil + more for frying

Method

Mix all the dry dough ingredients together apart from flour. Then add lukewarm water and milk and mix well until the yeast has dissolved.

Wait for the yeast to activate. (Foam on top in liquid)

Then add flour gradually (you might need more or less depending on how the yeast reacts) until you get a runny batter similar to pancake batter.

Cover with a piece of cling film and rest it for about 1-2 hours (in warm weather it will take less time), until dough triples in size and there are lots of air bubbles visible.

Whist the dough is rising, lightly wet walnuts and dust with caster sugar and cinnamon and place on a tray lined with greaseproof paper and bake at 180 20 mins or so until walnuts are caramelized.

Once the dough is ready, heat up a small pot with oil on the stove (or deep fryer 180c). Once the oil is hot, dip a teaspoon in it and then scoop a teaspoon of the dough and gently drop it into the hot oil. Give the dough a good stir in between batches.

Fry about 6 to 8 loukoumades at one time. As the dough is very puffy/airy, they have a tendency to float, make sure you flip them now and again to be sure they are cooked evenly.

Once your loukoumades are golden brown all over, fish them out of the oil with a fork or a slotted spoon and place them on a few layers of kitchen roll to get rid of excess oil.

Drizzle over local honey and crumble walnuts and another light dusting of cinnamon if desired and enjoy.

Recipe by Philip Vakos

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Sago Coconut Pudding

Sago Coconut Pudding

Ingredient

200g small sago seeds (tapioca)
1 x 400ml can coconut cream (plus a little extra for serving)  
1 tsp vanilla bean paste
1/3 cup caster sugar
½ tsp sea salt flakes, plus extra to serve
1 medium red papaya, peeled, sliced
2 passionfruit, halved
1 lime to serve

Method

Bring a large pot of water up to the boil. Stir in the sago and keep on a rolling boil, stirring occasionally for 15 minutes, until the sago is almost translucent and only a small speck of white is left in the middle of each seed. Make sure you have plenty of water as the sago will turn very sticky.

Strain the sago into a fine colander and working in batches, rinse under cold running water to remove the excess starch. Strain and set aside.

Place the coconut cream, vanilla and sugar into a pot over a medium heat. Stir until the sugar has dissolved then bring up to the boil. Remove from the heat and allow to cool slightly before mixing in the sea salt and the reserved sago.

Place mixture into the refrigerator for 2-3 hours to cool.

To serve place the sago pudding into serving bowls and top with the sliced papaya, passionfruit, lime zest and lime wedges.

Recipe by Courtney Roulston

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Lamb, Pine nut and Raisin Meat Balls With Fattoush Salad

Lamb, Pine nut and Raisin Meat Balls With Fattoush Salad

Ingredient

500g Lamb Mince
1 onion, diced
75g ricotta
2tbs raisins
2tbs pine nuts, toasted
½ bunch parsley, chopped
2 pita breads, crisped in the oven
1 punnet tomatoes, halved
1 cucumber, diced
1 red onion, diced
1 radish sliced thinly
1 bunch parsley, chopped
1 bunch mint, chopped
1/2cup yoghurt
2tbs tahini
1tsp sumac
Red Island olive oil

Method

Heat an oven to 180c

Add the mince, onion, ricotta, raisins, pine nuts, parsley and a pinch of salt to a bowl, mix together until evenly combined.

Roll into meatballs and place onto a lined baking tray. Cook in the oven for 15 minutes until cooked through.

In a bowl mix the pita bread, tomatoes, cucumber, red onion, radish, parsley, mint, a pinch of salt and drizzle of olive oil.

In a bowl combine the yoghurt, tahini, sumac and a pinch of salt, mix together.

Serve the meatball with the salad and drizzle with the yoghurt sauce.

Recipe by Michael Weldon

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Crispy Skin Roast Duck With Fennel and Apricot

Crispy Skin Roast Duck With Fennel and Apricot

Ingredient

1 Luv-a-duck Whole Duck (removed from plastic and left to dry in the fridge for 24hrs)
1 Orange, cut in half
1 head of fennel, cut into 8th
1 bottle of cider
100mls Chicken Stock
¼ cup dried apricots
4 sprigs of Thyme
2tbs brown sugar
Sea Salt
Red Island olive oil

Method

Pre-heat an oven to 200c.

Place the duck onto an oven tray skin side down. Place the orange into the duck cavity with some sea salt. Place into the oven and cook for 30 minutes. After 30 minutes turn to skin side up and cook for a further hour.

In a high sided roasting dish place the fennel, cider, chicken, stock, apricot and thyme. Place into the oven and braise for 45 minutes.

Once braised remove the fennel, keep warm, and transfer the liquid into a saucepan. Add the sugar and bring to the boil, turn to a simmer. Reduce to a thickened sauce and leave aside to serve.

To serve, carve the breast and legs from the duck. Slice the breasts and arrange onto a platter next to the braised fennel. Season with salt and dress with the sauce.

Recipe by Michael Weldon

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Green Fritters with Feta, Lemon and Dill Yoghurt

Green Fritters with Feta, Lemon and Dill Yoghurt

Ingredient

1 cup frozen baby peas, thawed
2 cups broccoli, finely chopped
3 green shallots, finely chopped
2 teaspoons lemon zest, plus wedges to serve
3 free range eggs, lightly beaten  
40ml thickened cream
1 cup self-raising flour
200g feta cheese, crumbled
1 cup (250ml) Red Island olive oil for frying
Sea salt to taste

Dill Yoghurt
1 cup thick Green Jalna yoghurt
2 Tablespoons fresh dill, finely chopped
1 tablespoon Red Island olive oil

Method

Crush the peas in a large bowl with the back of a fork into a rough mush. Add in the broccoli, shallots, lemon zest, eggs and cream until combined. Add in the flour and gently fold through the mixture along with the feta cheese until you have a thick batter. Season with a little sea salt and cracked black pepper.

Heat oil in a non-stick frying pan over a medium heat (around 160 degrees). Add heaped tablespoon-sized amounts of the mixture into the oil and cook for 2 minutes each side, or until golden, crisp and slightly puffed. Remove from the heat and place on a paper towel and season with a little sea salt.

Whisk the yoghurt and dill together in a bowl and drizzle over olive oil.

Serve the fritters warm with dill yoghurt extra lemon wedges.

Recipe by Courtney Roulston

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Asparagus Poached Eggs

Asparagus Poached Eggs

Ingredient

2 bunches of asparagus
4 Eggs
1tbs vinegar
100g butter
1 lemon
50g hazelnuts
½ bunch parsley
Sea Salt
50g goats cheese
2 slices of Sour Dough toast

Method

In a 180c oven roast the hazelnuts. Once roasted remove and rub between a clean tea towel. Keep rubbing until the brown skins come off, then roughly chop the hazelnuts.

Bring a large pot of water to the simmer. Add a pinch of salt and the vinegar.  Crack an egg into a tea strainer and strain off the thin egg white. Drop into a glass or cup. Repeat the process with all the eggs. Drop into the water and cook for 2-3 minutes until the egg is poached to your liking. Once cooked strain and dry on a tea towel.

Heat a griddle pan until smoking. Dress the asparagus in oil and a pinch of salt, add to the griddle and cook until cooked through.

In a frypan, melt the butter until it begins to colour. Add the hazelnuts and toss through the butter. Add a squeeze of juice and a pinch of salt.

Place the asparagus on the toast top with the crumbled goats cheese. Drizzle over the hazelnut burnt butter.

Recipe by Michael Weldon

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Yoghurt Panna Cotta, Coconut Short Bread and Summer Fruits

Yoghurt Panna Cotta, Coconut Short Bread and Summer Fruits

Ingredient

500g Yoghurt
300ml Cream
150g Caster sugar
4 Leaves Gelatine leaves
1 cup Plain flour
1 cup Rice flour
250g Butter, diced
½ cup desiccated Coconut
½ cup caster sugar.
2 Lime, zest and juice
2 Mango, diced
2 kiwifruit, diced
Brown sugar
Shaved coconut

Method

In a saucepan heat the yoghurt, cream and sugar. Cook until the sugar is melted and the mixture doesn’t melt.

In a bowl of ice water bloom the gelatine. Once bloomed squeeze dry. Add the gelatine to the warm liquid and stir in until melted. Pour into moulds to and place into the fridge to set.

In a mixing bowl combine butter, flour, rice flour and desiccated coconut. Rub the butter between your fingers until you get a crumble texture. Spread on a tray and bake at 160deg c for 20-25 minutes until lightly golden and set. Once cooked cook completely.

In a small saucepan add 1 mango, the lime zest and brown sugar. Cook over a medium heat very gently until the sugar melts. Remove and blend it until smooth. Allow to cool.

To build turn out a panna cotta, add a layer of the shortbread crumbled, top with the fruit and mango sauce. Garnish with shaved coconut.

Recipe by Michael Weldon

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Perfect Green Melon Salad

Perfect Green Melon Salad

Ingredient

½ small red onion, thinly sliced
1.5 cups Jalna Greek yoghurt
Zest and juice of 1 line, plus extra to serve
1 tablespoon honey, plus extra to serve
¼ bunch round mint, leaves picked, thinly sliced
1 long red chilli, finely sliced 
Sea salt & cracked black pepper to taste
1 topless ripe pineapple, cut into 1 inch chunks
¼ medium watermelon, sliced into 1 inch chunks
½ rockmelon or honeydew, sliced into 1 inch chunks
2 tablespoons Red Island olive oil

Method

Place the sliced onion into a bowl of iced water and set aside for 15 minutes.

Mix together the yoghurt, lime zest and juice, honey and a pinch of sea salt.

Place the mint, chilli, pepper, pineapple, watermelon and melon into a large bowl. Drizzle with olive oil and gently toss.

Pour the melon salad onto a large serving platter and place a dollop of lime yoghurt on the side. Drain the onion from the water and scatter over the top of the salad. Garnish with extra mint leaves and a drizzle of honey.

Recipe by Courtney Roulston

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Black Pepper Beef Egg Noodles

Black Pepper Beef Egg Noodles

Ingredient

600g Coles chuck steak, thinly sliced
3 tbs oyster sauce
2 tbs Shaoxing wine
2 tbs Coles Cracked Black Pepper, plus extra for garnish
6 garlic cloves, finely grated
1 tbs soy sauce
1 tbs sesame oil
1 tbs Coles Cornflour
1 tsp Coles Caster Sugar
1 brown onion, cut into petals
2 garlic cloves, sliced
2 spring onions, cut into 2cm pieces white and green parts separated
1 green capsicum, diced
2 bok choy, cut into strips
300g thin egg noodles

Method

In a large bowl combine the steak, oyster sauce, Shaoxing wine, black pepper, garlic, soy sauce, sesame oil, potato flour and sugar, mix together making sure to coat the beef with all the other ingredients. Leave to marinate for an hour.

Heat a wok until smoking, add the beef and stir fry until brown all over and almost cooked through. Add the onion, spring onion whites, capsicum and stir fry for 1- 2 minutes until the onion starts to change colour. Add the bok choy and stir fry for a further minute.

Add the noodles with ½ of water and stir through the wok so everything is evenly mixed. Cook until the noodles are warmed through.

Serve straight away topped with more black pepper and the spring onion tops.

Recipe by Michael Weldon

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Crusted Lamb Chops with Broad Bean and Mint Yoghurt

Crusted Lamb Chops with Broad Bean and Mint Yoghurt

Ingredient

8 loin lamb chops
Red Island Extra Virgin Olive Oil
1 tbsp chilli flakes
3 tsp fennel seeds
2 tsp coriander seeds
3 tsp cumin seeds
Sea salt and freshly cracked black pepper
½ cup Jalna Greek style yoghurt
½ cup of blanched and peeled broad beans
Handful of fresh mint leaves
Fresh lemon juice
1 head of fresh coz

Method

In a small non-stick pan toast the fennel seeds, coriander seeds, cumin seeds and black pepper for 2-3 minutes until they are aromatic and the rawness has been cooked out. Transfer these spices along with the mint leaves, chilli flakes and salt to a mortar and pestle and pound to a coarse rub.

Add the spices to the lamb chops and rub the spices all over. If you have the time, it is best to allow these chops to marinate for at least 30 minutes (or up to overnight).

Preheat a large frying pan over high heat and add a good drizzle of olive oil before cooking the lamb chops off in batches until your liking of rareness.

Meanwhile, roughly chop the broad bean and mint before adding to a small bowl and adding a good drizzle of Red Island Extra Virgin Olive Oil, juice of a lemon before seasoning with sea salt and freshly cracked black pepper. To a small serving bowl add the yoghurt before drizzling with the broad bean and mint mix.

Serve the chops alongside the yoghurt and broad beans with some fresh cos leaves and enjoy.

Recipe by Lynton Tapp

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Fennel And Anchovie Tart

Fennel And Anchovie Tart

Ingredient

2 sheets of puff pastry
2 tbs Red Island extra virgin olive oil
1 large fennel bulb, top removed and thinly sliced
1 large brown onion, diced
3 garlic cloves, finely sliced
10 anchovy fillets, roughly sliced
Salt and pepper to taste
1 bunch dill, roughly chopped
1 lemon, zest finely grated

Method

Preheat the oven to 190 degrees.

Place the pastry sheets on a large, non-stick baking tray.

Place a large frying pan over medium to high heat. Heat the olive oil in the pan and once it’s hot, throw in the fennel, brown onion, garlic and anchovy.

Sweat the mix down for 10 minutes until the fennel starts to slightly caramelise and soften. Season with salt and pepper, then remove the mix from the pan and set aside to cool.

Spoon the fennel mixture onto the pastry sheets, leaving a 1.5cm border around the edges of the pastry sheet. Brush the pastry edges with egg wash, before putting the tart into the oven. Bake in the oven for 15-20 minutes, or until the pastry is golden and flakey.

Scatter the chopped dill and lemon zest over the tart before serving.

Recipe by Andy Allen

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Lamb Cutlets With Broccoli & Pistachio Couscous

Lamb Cutlets With Broccoli & Pistachio Couscous

Ingredient

12 lamb cutlets
1 tsp ground cumin
1 tsp allspice
Red Island Olive oil for drizzling
1 broccoli, florets
Sea salt and pepper to taste
1 cup Jalna Greek yoghurt to serve

Couscous
1 cup Coles couscous
½ bunch flat leaf parsley, chopped, plus extra to serve
3 green spring onions/scallions, sliced
juice and zest of 1 lemon, plus extra wedges to serve
2 teaspoons maple syrup
½ cup pistachio nuts, chopped, plus extra to serve

Method

Place the cutlets into a bowl along with the spices and sea salt. Using clean hands mix well to coat.

Place the couscous into a large bowl and rub a little oil into the grains to coat the outside. Pour over the hot water and stir until dissolved. Cover and leave to stand for 10 minutes before fluffing up grains with a fork.

Heat a BBQ plate over a medium heat. Drizzle the cutlets with oil and grill, turning occasionally for 6-8 minutes, or until cooked through. Transfer broccoli to a chopping board and roughly chop. Add the broccoli, parsley, spring onion and pistachio nuts to the couscous.

Mix the lemon juice, zest, maple syrup and a little oil, pepper and salt together and pour over the couscous.

Place the couscous onto a large serving platter and top with the cutlets, yoghurt, pistachio nuts, parsley and lemon wedges.

Recipe by Courtney Roulston

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