MAPLE GLAZED SALMON & GREENS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 tbs maple syrup

1 tbs wholegrain mustard

1 tbs tamari sauce

400g piece skinless salmon, pin-boned

½ tsp each black & white sesame seeds, mixed, plus extra to serve

1 bunch asparagus, trimmed

1 bunch broccolini, trimmed, thicker stems cut in half lengthways

2 tbs avocado oil (or extra virgin olive oil)

Juice of ½ lemon, remaining cut into wedges, to serve

1½ cups coriander & mint leaves

Mixed salad leaves & sauerkraut (optional), to serve

PUTTING IT ALL TOGETHER: 

Combine maple syrup, half the mustard and half the tamari sauce in a wide shallow bowl. Add salmon and turn to coat. Set aside to marinate for 15 minutes.

Preheat oven grill to high. Place salmon on a lightly greased baking tray and scatter with half the sesame seeds. Place asparagus, broccolini, ½ tbs oil and remaining sesame seeds in a bowl, season and toss to coat. Place on tray around salmon and grill for 6-8 minutes on highest shelf, turning vegetables once, until fish is lightly glazed and medium rare and vegetables are just tender. Set aside to rest for 5 minutes, then roughly flake salmon.

To make a dressing, shake remaining mustard, tamari and oil with the lemon juice in a small screw-top jar and season.

Place the coriander, mint, salad leaves, broccolini, asparagus and herbs on a serving platter, top with salmon and drizzle with dressing. Serve with sauerkraut (if using).

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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HERE FISHY FISHY FISHY….

ZESTY CHICKEN BROTH W/ BROCCOLI RICE & GREENS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 small head broccoli, cut into florets

2 tbs avocado oil (or extra virgin olive oil)

1 onion, finely chopped

1 small fennel bulb, finely chopped, fronds reserved

4 garlic cloves, crushed

Finely grated zest of 2 lemons & juice of ½, remaining cut into wedges

2 fresh bay leaves, torn

6 cups (1.5 litres) chicken bone broth

1 bunch rainbow chard (or silverbeet), trimmed, stems thinly sliced, leaves chopped

½ barbecued chicken, meat shredded, skin and bones discarded

PUTTING IT ALL TOGETHER: 

Pulse broccoli florets in a large food processor until rice-sized pieces form, scraping the sides of the bowl as required

Heat oil in a large saucepan over medium heat, add onion, fennel, garlic, lemon zest and bay and cook for 5 minutes or until soft. Add broth, turn up heat, bring to the boil and cook for 2 minutes to allow flavours to develop. Add chard stems and leaves, bring back to the boil for a minute or until leaves are just wilted, then add chicken and broccoli rice and cook for 1-2 minutes until chicken is warmed through and broccoli rice is just tender. Take off heat, stir in lemon juice and check seasoning.

Divide among serving bowls and scatter with fennel fronds. Serve with lemon wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SOUPS

EASY KETO OMELETTE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

8 eggs

¾ cup (180ml) pure cream (or water)

1 cup mixed herbs, chopped (we used chives and parsley), plus extra to serve

1½ tbs ghee

3 spring onions, finely chopped, plus extra thinly sliced to serve

2 zucchini, cut into rounds

1 garlic, crushed

¾ cup frozen peas

2 cups leafy greens, such as baby spinach or chopped silverbeet

12 medium cooked wild prawns, peeled and cleaned

1 avocado, cut into wedges

Thinly sliced green chilli & lime wedges, to serve

PUTTING IT ALL TOGETHER: 

Set an oven grill to medium-high. Lightly whisk eggs, cream (or water) and herbs together in a bowl and season.

Heat ghee in a 22cm ovenproof frying pan over medium heat. Add spring onion and zucchini and cook, tossing regularly, for 2 minutes. Add garlic and peas, stir to combine and cook for a further minute, then add spinach and cook for a minute more until just wilted.

Pour in egg mixture. As it begins to set at the edges, use a spatula to draw the cooked egg towards the centre (without breaking it up), allowing the uncooked egg to run towards the edges. Cook for 2-3 minutes until base and sides are starting to firm up, then place under the preheated grill and cook for a further 3-4 minutes until puffed and firm

Top omelette with prawns, avocado, chilli and extra herbs and spring onion and serve with lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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EGGS, SO HEALTHY, SO FILLING

KETO LAMB SKEWERS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

500g lamb leg, diced

¼ cup (60ml) avocado oil (or extra virgin olive oil)

2 tsp each ground cumin & coriander

Juice of 1½ lemons, remaining half reserved

1 small head cauliflower, cut into florets, small leaves reserved

200g cherry tomatoes, halved

2 spring onions, finely chopped

1 bunch flat-leaf parsley, stalks and leaves finely chopped

2 cups mint leaves, finely chopped

½ tsp ground cinnamon

1/3 cup (90g) tahini

PUTTING IT ALL TOGETHER: 

Place lamb, 1 tbs oil, spices and juice of ½ lemon in a bowl, season and stir to coat. Thread lamb onto 4-6 metal skewers, place on a plate and pour excess marinade on top. Leave to marinate for 10 minutes.

Heat a barbecue or grill pan to high and cook lamb, turning often, for 5-6 minutes for medium. Transfer to a plate, loosely cover with foil and leave to rest. Grill reserved lemon half cut-side down.

Meanwhile, place cauliflower in a food processor and pulse until rice-sized pieces form, scraping the sides of the bowl as needed. Place in a bowl and add juice of ½ lemon, 1 tbs oil, tomatoes, spring onion, parsley, mint, cinnamon and cauliflower leaves, season and stir to combine.

To make tahini sauce, place tahini, remaining 1 tbs oil, ¼ cup (60ml) water and juice of ½ lemon in a bowl, season, then whisk together until combined.

Place skewers on a large platter with cauliflower tabblouleh and grilled lemon and serve with tahini sauce.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WE LOVE OUR LAMB