Middle Eastern Lamb, Sweet Potato and Lentil Salad 


  • 250g Lamb Rump Steak, cooked and sliced
  • 300g Sweet Potato, diced and baked
  • 420g Organic Canned Lentils, drained
  • 100 g Rocket or Spinach, rinsed and dried
  • ½ teaspoon Cumin Powder
  • ½ teaspoon Garlic Powder (use fresh if powder not available)
  • ½ Onion Powder (use fresh if powder not available)
  • 1 teaspoon Thyme
  • 1 Lemon, juiced with zest reserved
  • 100 g Sheep Feta Cheese, crumbled
  • 1 Bunch Coriander or Mint, washed and finely chopped


  1. Dice sweet potato into 1cm cubes, toss in 1 tablespoon of olive oil and 1 teaspoon of thyme and bake in the oven for 30 minutes at 200 degrees.
  2. In a cup mix 1 tablespoon of organic olive oil, 1/2 teaspoon cumin, ½ teaspoon garlic power, and ½ teaspoon of onion powder. Coat Lamb and grill on medium heat for 4 minutes each side. Set aside and allow to rest
  3. In a salad bowl add the juice of one lemon, 1 teaspoon of lemon zest, ½ teaspoon of grated garlic, salt and pepper to a large bowl. Add one can of drained organic lentils and two cups of rocket and mix thoroughly (but gently!)
  4. To serve layer salad mix, baked sweet potato and finely sliced lamb. Sprinkle crumbled sheep cheese on top.
  5. Garnish with fresh coriander or mint (add pomegranate seeds if they are in season)

Raspberry Panna Cotta

Make life easy for yourself and put it in a glass. I am sure any chef or whiz home cook reading this has just fallen off their chair at my blasphemy. But truly the only difficulty with panna cotta is getting it out of the mold at the end and I personally think it seems a little fancier when served at home in a pretty glass. Fancy and easy is a win for me !

Traditionally made with cream, the usual alternative to make dairy free panna cotta is coconut cream or milk but I have made this recipe using organic rice milk. Its naturally sweet and doesn’t have any real taste so it’s a great alternative though you can try with any milk or cream of choice just correct the sugar balance with some raw honey.

INGREDIENTS for Panna Cotta

  • 4 cup organic rice milk
  • 2 1/2 tsp Gelatin
  • 1 Tablespoon Raw Honey
  • 1 Tablespoon Lemon Juice
  • 1 tsp vanilla extract
  • 1 Vanilla Bean Pod
  • Pinch salt
  • 2 cups Frozen Raspberries
  • 1 punnet Fresh Raspberries
  • 2 Tbsp Raw Honey
  • 2 cups Frozen Raspberries
  • 1 punnet Fresh Raspberries
  • 2 Tbsp Raw Honey

INGREDIENTS for Berry Sauce

  • 2 cups Frozen Raspberries
  • 1 punnet Fresh Raspberries
  • 2 Tbsp Raw Honey
  • 1 Tbsp lemon juice


To make the Panna Cotta:

  1. Place the rice milk in a medium sized heavy based saucepan and sprinkle the gelatin on top. Stir gently and allow the gelatin to soften and mix in.
  2. Place the pan over low heat and stir until the gelatin completely dissolves for 4-5 minutes. Now add the honey, strained lemon juice, vanilla extract and scrapings from one vanilla pod and a pinch of salt. Continue stirring about 5 min until honey is fully dissolved and mixture is steaming but do not boil allow to boil.
  3. Remove the panna cotta mixture from the heat and allow to cool for 5 minutes.
  4. Divide evenly it into 4 glasses or ramekins. Refrigerate until fully set for 4 to 6 hours.

How to Make Berry Sauce:

  1. In a small saucepan, combine the raspberries, lemon juice and raw honey. Bring to a boil on medium heat and then lower to a low-medium and cook for 4 to 5 minutes and syrupy.
  2. Remove from heat and allow to cool. When the raspberry sauce is at room temperature spoon it over the top of chilled panna cottas.

To Serve

    1. Garnish with fresh raspberries, a little shaved dairy free chocolate and a mint leaf.
    2. Light a candle, put on your favourite song, curl up in your favourite seat, with your favourite people, and enjoy this delicious dessert while the good feelings flow.

Corinne Louise, The Naturopath Palm Cove. Ph: 1300 281 265