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Ingredients
Garlic Yoghurt Sauce
- 1 - 2 garlic cloves, to taste
- 1 tsp olive oil
- 200 g fat-free plain yoghurt
- ¼ tsp fine sea salt
- ⅛ tsp ground black pepper
Lamb, Quinoa and Courgettes
- 95 g blanched hazelnuts
- 1 ½ Tbsp sunflower seeds
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp sesame seeds
- ½ tsp black peppercorns
- ¼ tsp dried fennel seeds
- ¾ tsp fine sea salt, plus 2 pinches
- 3 courgettes (approx. 400 g), cut in sticks (5 cm x 1 cm)
- 1 Tbsp olive oil
- 3 garlic cloves, crushed
- 7 sprigs fresh mint, 2 sprigs roughly chopped leaves
- 400 g lamb mince, broken in pieces
- 1000 g boiling water
- 150 g quinoa, rinsed
- 5 Medjool dates
- 150 g carrots
- 20 g tahini
- 15 g cider vinegar
- 2 pinches ground black pepper
- Nutrition
- per 1 portion
- Calories
- 2906 kJ / 695 kcal
- Protein
- 36 g
- Carbohydrates
- 54 g
- Fat
- 35 g
- Saturated Fat
- 6 g
- Sodium
- 370 mg
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