Recipe of the Week

ImageDukkah-crusted Lamb with radish tzatziki

1 tbsp pomegranate molasses (or similar)

1 tbsp honey

1 cup dukkah 

12 French-trimmed lamb cutlets

1 tbsp olive oil

6 radishes, trimmed

1 telegraph cucumber

250 g thick Greek style plain yoghurt

2 cloves of crushed garlic

2 tbsp mint

1 eggplant

1 cup of quinoa

250 g green beans

 

Preheat the oven to 180 degrees C.

Combine molasses and honey in one bowl.

Spread the dukkah into a separate shallow bowl.

Season lamb cutlets with salt and pepper and fry in medium-high oil, 1 min each side.

Brush with molasses mixture and then dip into dukkah to coat.

Place on lined baking tray and cook in oven for 5 min.

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Radish dip:

Grate radishes and cucumber and squeeze out excess moisture.

Combine with Greek yoghurt, garlic and mint, season with salt and pepper.

Decorate with mint leaves.

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Quinoa side dish:

Cook quinoa according to packet (1 cup of Quinoa to 1 3/4 cups of water)

Briefly steam the green beans.

Cut eggplant and BBQ or fry in olive oil (season with salt, pepper)

toast 2 tbsp of pine nuts.

Combine everything and add chilli or cayenne pepper if you like it spicy.

Enjoy!

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Author: Barbara Hoi

I have worked for 14 years with Dyslexic and Asperger geniuses one-on-one, founded Sydney Dyslexia and Autism Sydney, worked in Mosman and at a beach retreat at the Entrance and wrote three books on Dyslexia ('the Right Brain for the Right Time', 'Nurturing the Secret Garden' and 'Learning your Times Tables in Three Bold Steps'). I believe these children and adults have a great gift and the ability to become leaders in their field. But I have also found that a proper diet as well as educating and working together with parents, friends and teachers matters even more. I am now working with small groups at the Entrance Beach Retreat, helping dyslexic adults fulfill their professional dreams and parents to help develop and nurture their child's potential.

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