1 tbsp dill, roughly chopped
Sea salt and pepper, to taste
Dressing
2 tbsp almond butter
2 tbsp extra-virgin olive oil
1 lemon, juiced
1 tbsp filtered water
Preheat oven to 180°C and line a
baking tray with baking paper.
To a large bowl, add cauliflower,
paprika and melted coconut oil. Season
well. Toss to combine and transfer to
a baking tray. Bake for 20 minutes,
turning at the 10-minute mark.
To boil eggs, bring a small saucepan of
water to the boil. Carefully add eggs and
turn down the heat to a simmer. Cook
for 4 to 5 minutes. Run under cold water
before peeling and roughly chopping.
Using the same saucepan, place broccoli
in a colander or steamer basket, cover
with a lid and lightly steam for 4 to 5
minutes. Remove from the colander or
steamer basket and set aside to cool.
To make the dressing combine all
ingredients into a small bowl and whisk
until well combined. Add additional
water if a runnier dressing is required.
To a large bowl add roasted cauliflower,
eggs, broccoli and spinach. Stir through
2 to 3 tablespoons of the dressing and
toss to combine. Add additional dressing
if required. Season well and top with
spring onions and chopped dill.
On a hot barbecue grill, cook the
sausages slowly, turning every couple of
minutes until they are cooked. Remove
from heat and serve with salad.
PESTO CHICKEN BURGER ON
SWEET POTATO
SERVES 2
Kale and basil pesto
1 cup kale, leaves removed from the stem
1 cup fresh basil
2 tbsp nutritional yeast
⅔ cup pinenuts
3 tbsp extra-virgin olive oil
1 tbsp garlic-infused extra-virgin olive oil
2 tsp lemon juice
Sea salt and pepper, to taste
Burger
300 g free range chicken
breast, cut lengthways
4 tsp extra-virgin olive oil
100 g sweet potato
1 red capsicum, quartered
1 bunch of asparagus, cut in half and sliced
1 avocado
20 g goat’s cheese
40 g rocket
1 tbsp fresh dill, roughly chopped
Sea salt and pepper, to taste
Preheat the oven to 180°C and
line a baking tray with paper.
To make the pesto, add all ingredients
to a food processor or blender and
blitz until desired consistency. Add
additional lemon juice if required.
In a shallow bowl combine 2 tablespoons
pesto with a teaspoon of olive oil and
add chicken. Toss to combine and
set aside for 30 minutes to marinate.
Store leftover pesto in an airtight glass
container in the fridge for 5 to 7 days.
Slice sweet potato into 3-cm-thick slices
and place on the baking tray. Drizzle with
1 teaspoon of oil and season well. Bake in
the oven for 10 minutes, or until golden.
In another bowl combine remaining
oil with capsicum and asparagus.
Heat a barbecue grill or frypan on a
medium high heat. Cook capsicum and
asparagus for 5 to 8 minutes or until tender
and golden. Remove from the grill.
Add marinated chicken and grill for 3
minutes each side, depending on the
thickness of your chicken. Allow to rest.
Place avocado and goat’s cheese
in a small bowl and roughly mash
together. Season well.
To serve, lay sweet potato on the bottom
of each plate. Top with rocket, char-
grilled capsicum and asparagus. Add
chicken and top with mashed avocado,
dill and season further if necessary.LAMB SALAD WITH CRUNCHY
KALE SALAD
SERVES 2
300 g grass-fed lamb backstrap
1 tsp cumin
1 tsp sweet paprika
½ tsp garlic powder
½ tsp coriander
½ lemon, juiced1 tbsp extra-virgin olive oil
1 sweet potato, sliced into thin chips
1 red onion, sliced
1 garlic clove, crushed
2 tbsp cold-pressed extra-virgin coconut oil
1 bunch broccolini, roughly sliced
½ small bunch of kale, leaves removed
2 tbsp pumpkin seeds
2 tbsp kimchi
Sea salt and pepper, to taste
Preheat oven to 180°C and line 2
baking trays with baking paper.
Combine cumin, sweet paprika, garlic
powder, coriander, lemon juice, olive
oil and a generous pinch of salt in a
shallow dish. Add lamb backstrap and
toss to combine. Cover and transfer to
the fridge for 1 hour to marinate.
To a large bowl, add sweet potato,
onion, garlic and a tablespoon of
coconut oil. Season well. Toss to
combine and transfer to a baking tray.
Bake for 20 minutes, turning at the
10-minute mark, adding the broccolini.
Roughly tear the kale leaves from the
stem, wash and pat dry. Transfer to
a bowl and add remaining coconut
oil and a good pinch of sea salt. Toss
gently to combine and transfer to a
baking tray. Bake for 5 minutes or until
they are crunchy. Ensure you keep an
eye on them as they can cook fast.
Heat a barbecue grill or frypan on a
medium high heat and add lamb. Grill for
4 minutes each side, depending on your
desired result. Allow to rest before slicing.
To serve, divide kale onto 2 plates. Top
with roasted vegetables and sliced lamb.
Scatter pumpkin seeds on top of each
plate and serve with the kimchi.PESTO CHICKEN BURGER
ON SWEET POTATO