mediterranean feast

IMG_3705

The team were hungry and so I cooked up this healthy Mediterranean feast!

The fritters are made from Lupin: which are an awesome source of protein and grown all over Western Australia. Follow the link for more information about Lupin Foods and different recipes!

Lupin and Zucchini fritters

INGREDIENTS:

  • ½ cup dried lupin flakes
  • 1 cup ricotta cheese
  • 2 zucchinis, grated
  • ½ granny smith apple, grated
  • 2 eggs
  • ½ cup self-raising flour
  • 1 teaspoon salt and pepper
  • 1 teaspoon paprika
  • 2 cloves garlic, finely grated

METHOD:

  • Grate zucchini and apple into a colander; leave the water to drain away.
  • Boil the kettle and pour a cup of hot water over the dried lupin flakes. After about 2 min the flakes should absorb the water and swell.
  • Squeeze out any extra moisture from the zucchini and apple.
  • In a bowl, add all ingredients together and mix well. You’ll find it quite a wet consistency.
  • Drizzle about 2 table spoons of oil (olive oil/canola/coconut) in a frying pan a dollop a heaped table spoon of the mixture into the hot pan. Flatten slightly with a spatula and allow to cook for about 2 min. Flip over and cook the other side.
  • Serve with Roasted egg plant an sumac salad.

 

Roasted eggplant and sumac salad

 Preheat oven to 200’C

INGREDIENTS:

  • 1 medium sized eggplant
  • 1 red onion
  • 1 clove garlic
  • salt and pepper
  • ½ cup Greek yoghurt
  • ½ lemon
  • mint
  • chili (optional)
  • olive oil and balsamic vinegar
  • 2 teaspoons sumac
  • toasted almonds, chopped

 

METHOD:

  • Slice eggplant into circles and then quarters. Place in a bowl and sprinkle over and rub in salt to draw out the bitterness. Leave to stand for about 10/15min and then rinse off salt.
  • Slice the red onion into long thin wedges. Place veg in a baking tray and drizzle over olive oil, balsamic vinegar and seasoning. Bake in the oven at 200’C for about 20min or until golden brown.
  • Grate the garlic into the yoghurt and add the juice of the lemon, a pinch of salt and pepper and a teaspoon of balsamic vinegar.
  • Place the roasted veg on a serving plate, drizzle over the yoghurt dressing.
  • Sprinkle on sumac, mint, chilli and toasted nuts.

 

These dishes can be served in flat bread with a green side salad:

  • rocket and spinach mix
  • sliced avocado
  • feta cheese

 

 

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