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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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We love the tahini yoghurt dressing in this gluten-free meal. It's a versatile Greek dressing that goes as well on meat dishes as it does on salad and vegetables. It's simply delicious!
1 Preheat oven to 200°C. Line a large baking tray with baking paper.
2 Place mince, onion, garlic, fennel, cumin, egg, breadcrumbs and lemon zest in a large mixing bowl. Season with freshly ground black pepper, then mix well to combine. Shape mixture into 7cm ovals to make 12 kebabs in total.
3 Place kebabs on prepared tray and lightly spray with olive oil. Bake for 10 minutes or until cooked through. Turn oven to grill and cook for a further 5 minutes or until golden brown.
4 Meanwhile, place cauliflower in a food processor and pulse until a rice consistency. Heat oil in a large frying pan over medium heat, then add cauliflower rice and cook, stirring occasionally, for 10 minutes. Add capsicum and parsley, stirring to combine.
5 Meanwhile, to make tahini yoghurt dressing, place all ingredients in a small bowl, mixing well to combine.
6 Divide cauliflower rice mixture among four serving plates. Top with kebabs and drizzle over dressing. Serve garnished with extra parsley.
You can use ready-made cauliflower rice, available from the freezer section of large supermarkets, instead of making your own in step 4.
Calories 429 cal
Kilojoules 1792 kJ
Total fat 23.4 g
Saturated fat 4.1 g
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