Moroccan Lamb and Feta Salad

Tonight’s dinner…


Moroccan Lamb and Feta Salad

2 tbs olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
Salt & freshly ground black pepper
2 (about 500g) lamb eye of loin (backstrap)
125g (1/2 cup) S&W Whole Egg Mayonnaise
1 garlic clove, crushed
2 tbs chopped fresh continental parsley
2 tbs fresh lime juice
1-2 small red birdseye chillies, deseeded, finely chopped
120g mixed salad leaves
150g feta, crumbled
1/2 small red onion, thinly sliced
55g (1/3 cup) pitted black olives, quartered
Fresh mint leaves, to serve

Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.

Preheat a barbecue or chargrill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.
Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve.

Chicken & Wombok Salad

I’ve found a new favourite salad…Chicken & Wombok…on my number 1 favourite recipe website,


But what I’m most excited about is finding Pepperplate, the coolest app for managing all of my favourite recipes on, and a number of other websites. I can compile them, create a plan of our meals for the week, and then automatically generate a shopping list. I can also create menus to refer back to, such as a dinner party menu. It’s just perfect. I love it! What’s your favourite app?

Roasted Vegetable Cous-cous Salad

Over 10 years ago I found a wonderful recipe for the most delicious salad in Delia Smith’s Summer Collection recipe book – infact my sister may have even introduced me to it. I’ve made it at least 20 times since then…which is a lot for a gal who rarely makes the same thing twice! I’ve just discovered you can find the recipe online at Delia’s website

Here’s my version with a few adaptions, as detailed below:

Firstly, I use whatever vegetables I have that are suitable for roasting – most recently pumpkin, carrot, capsicum and tomatoes. Delia’s recipe suggests including mixed salad leaves.  I have made the recipe with and without them and I think it works well either way. Without the salad leaves it keeps very well if there is any left over!  The recipe also suggests goats cheese, but this time I used fetta. It’s quite a different taste but again works well with the delicious harissa-style dressing. 

I highly recommend trying this recipe! Delicious.

One Healthy Salad

One look confirms that this is a salad full of goodness…

And to my great surprise and relief – it was also delicious.  I’m trying to up the ante on healthy eating and a rocket, chickpea, celery, coriander, English spinach and spring onion salad dressed in a little lemon juice, garlic and a splash of extra virgin olive oil seemed to be a good start.  I was originally inspired by a recipe that I found that included all of these ingredients as well as quinoa and tuna.  I saved the quinoa and tuna for another day. For me this seemed like quite enough…and it was!

Haloumi with Santorini Salad

What could be better than haloumi and a Greek style salad?

Haloumi with Santorini salad

  • 250g haloumi cheese*, cut into 2cm cubes
  • 1 tbs plain flour
  • 1/2 tsp paprika
  • 140ml olive oil
  • Juice of 1/2 lemon, plus extra to squeeze
  • 1 small red onion, thinly sliced
  • 1 telegraph cucumber, seeds removed, cut into 2cm chunks
  • 1 punnet cherry tomatoes, halved
  • 1 each green, yellow and red capsicum, seeds removed, cut into 2cm chunks
  • 1 tbs chopped fresh oregano
  • 12 kalamata olives

Pat the haloumi dry with paper towel.

Mix the flour and paprika, dust cheese in mixture and set aside.

Combine 4 tablespoons (80ml) oil with juice, season and set aside. In a large bowl, toss together a salad with remaining produce.

Heat remaining oil over high heat in a non-stick frypan.

Cook haloumi for 2-3 minutes until golden, then toss while still warm with salad and dressing.

Serve at once, with extra lemon if desired.