Light, delicious and absolutely full of flavour… The deep earthiness of the beets is balanced by the freshness of mint. The sweet crunch of hazelnuts contrasts with the velvety and bold yoghurt, tahini and garlic dressing which packs a punch that really lifts this easy entertaining dish.
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Serves 4, as an entree
10 baby beets
12 small heirloom carrots or dutch carrrots
50ml olive oil
1/3 cup hazelnuts
1/3 cup natural yoghurt
1 Tbsp . . . → Read More: Recipe: Roast baby beets, heirloom carrots, hazelnuts and yoghurt dressing, as seen in OK!
Be sure to pick up your copy of OK! Magazine, on sale now, to see our delicious Middle Eastern inspired menu featuring this dish, as well as our Roast beetroot and carrot salad with yoghurt tahini dressing and hazelnuts. This poussin dish is easy and delish, perfect for entertaining!
A poussin is a young chicken, often called a spatchcock. The flesh is sweet and tender, lending itself pefectly to Ras el Hanout, a complex but delicate Moroccan spice blend made with up to 30 different spices, most . . . → Read More: Recipe: Ras el hanout spiced poussin with smoked eggplant, as seen in OK! Magazine
This is quite possibly one of the yummiest and healthiest BBQ recipes you’ll ever try! The chicken thighs stay moist and hold up to the strong flavours of the chermoula marinade, while the quinoa salad is a wonderful gluten free alternative to tabbouleh. . . . → Read More: Recipe: Chermoula chicken with quinoa, tomato, and herb salad. As seen in OK! Magazine
Australian’s LOVE Lamb. With Oz Day coming up very soon we’re sure that you’ll be tempted to throw some on the BBQ.
This dish is a crowd and personal favourite. The zingy middle eastern flavours go perfectly with the rich lamb and it is easy to make according to our recipe or you can use other cuts of lamb such as chops, butterflied leg of lamb, and rump steaks. Simply adjust the amount of zaatar and cooking times to the quantity of meat.
. . . → Read More: Recipe: Zaatar dusted lamb with pearl couscous and yoghurt tahini sauce – as seen in OK! Magazine
Summer has finally kicked off in Sydney. We’ve had some amazingly beautiful and warm days since Christmas and some of us are starting to regret that second helping of turkey when strutting our stuff down the beach.
This dish is light, fragrant and perfect for entertaining. The Sashimi grade ocean trout is served raw with a beautiful dressing of black olives, oregano and preserved limes (which can be substituted with preserved lemons if you can’t find them). If you can, try to buy ocean trout from the belly – . . . → Read More: Recipe: Ocean trout tartare with preserved lime and black olives, as seen in OK! Magazine