Falafel Bowls

Ingredients

• chicken breast — 500g
• eggplant — 2
• tahini — 2 tbsp
• garlic — 1 clove
• lemon — 1
• pita bread — 4

Method

1. Char eggplant whole under the grill or over a flame until collapsed and smoky, about 15 min.
2. Scoop out flesh, mash with tahini, garlic and lemon juice.
3. Season chicken and pan-fry or grill until cooked through.
4. Warm pita.
5. Serve chicken with baba ganoush and warm pita.

Ingredients

• chicken thighs — 600g
• greek yoghurt — 1/2 cup
• garlic — 2 cloves
• cumin — 2 tsp
• paprika — 2 tsp
• pita bread — 6
• cucumber — 1
• tomato — 2

Method

1. Mix yoghurt, garlic and spices, coat chicken and marinate 20 min if time allows.
2. Pan-fry or grill chicken until charred and cooked through.
3. Slice chicken.
4. Warm pita, chop cucumber and tomato.
5. Assemble wraps with chicken, salad and extra yoghurt.

Ingredients

• lamb mince — 500g
• cumin — 2 tsp
• garlic — 2 cloves
• parsley — 1/2 bunch
• rice — 2 cups
• greek yoghurt — 1/2 cup

Method

1. Mix lamb mince with cumin, garlic and chopped parsley.
2. Shape into small sausage-like koftas around skewers (or freeform).
3. Pan-fry or grill, turning, until browned and cooked through.
4. Cook rice.
5. Serve koftas over rice with a dollop of yoghurt.

Ingredients

• whole chicken — 1.6kg
• rice — 2 cups
• beef mince — 300g
• almonds — 1/4 cup
• cinnamon — 1 tsp
• allspice — 1 tsp
• onion — 1

Method

1. Simmer whole chicken in water with onion and spices 45-60 min until cooked through.
2. Remove chicken, reserve the poaching stock.
3. Shred chicken meat off the bone once cool enough to handle.
4. Fry beef mince with cinnamon and allspice until browned.
5. Toast almonds separately until golden.
6. Cook rice in the reserved chicken stock for extra flavour.
7. Fold shredded chicken and spiced mince through the rice.
8. Top with toasted almonds to serve.

Ingredients

• eggs — 6
• diced tomatoes — 800g tin
• capsicum — 1
• onion — 1
• cumin — 1 tsp
• feta — 50g
• bread — 1 loaf

Method

1. Sauté onion and capsicum with cumin.
2. Add tomatoes, simmer 10 min.
3. Make wells, crack in eggs, cover and cook until set.
4. Crumble feta on top, serve with bread.