I wouldn’t crash-diet on the book a week before your wedding because all of the recipes remain wholesome: more like the Chef Gets Healthier.
Though this is the appeal to me.
You’re eating great food that is easy to prepare and throw in a good walk with the dogs before dinner like we do and it’s almost as if you didn’t have dinner at all.
These particular lamb burgers are great: we dialed up the chilli which is a must and then doubled the recipe so we had more burgers for lunch.
Save time by buying a good Tzatziki rather than making it, get the leashes on the dogs and enjoy a cracking, healthy-ish mid-week meal.
Come to think of it, you could probably have a wine or two with dinner as well and still not look back.
2 tbsp olive oil
1/4 onion, finely diced
1 clove garlic, finely chopped
2 tsp ground allspice
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp dried chilli flakes
1 tbsp dried mint leaves
500gm minced lamb
Small handful flat-leaf parsley, roughly chopped
Small handful of dill, roughly chopped
1 egg, lightly whisked
100gm reduced-fat feta cheese, crumbled
Sea salt and cracked black pepper
Tzatziki to serve
- Heat the olive in a small frying pan over a medium-heat, add the onions and garlic and cook, stirring often, for 2 minutes, until slightly softened though not coloured. Stir in the allspice, coriander, cumin, chilli flakes and mint leaves and cook for a further minute or so.
- Take off the heat and set aside to cool.
- Place the lamb in a large bowl and add the cooled onion mixture, parsley, dill, egg, feta, salt and pepper. Use your hands to mix everything well.
- Shape the mixture into four patties, place on a tray and refrigerate for 10 minutes.
- Preheat a grill plat or fry pan on high. Drizzle with a small amount of oil and cook the patties for 3 – 4 minutes each side or until just cooked through.
- Serve the burgers with a dollop of Tzatziki and this Roast Cauliflower with Chickpea Salad.