CHEAT'S GREEK MOUSSAKA

It's no secret that I love Greek food and it only takes a few tweaks to make our favourite dishes cleaner. 

Moussaka has to be the most well known and loved Greek dish but with layers of potatoes and creamy sauce it's got to be one to avoid. But the essence of the dish can be easily kept, just by removing these two ingredients. By replacing the sauce with a crumbling of feta and changing the potatoes it still can be one the whole family can enjoy.

MOUSSAKA 

250g lamb or beef mince
6 tomatoes, chopped or 1 tin chopped tomatoes
1 tsp dried oregano
1½ tsp cinnamon
1 tsp cumin
100g feta
1 aubergine or 2/3 courgettes
1 carrot, grated
1 stick of celery, finely chopped
1 garlic clove, crushed
balsamic vinegar - a splash
stock cube (optional)
salt and black pepper

  • Cut the aubergine or courgettes into long thin strips and cook in a splash of water until al dente. Chop up the end strips/slices that are not the most attractive and add into the mince mix later with the other vegetables.
  • Line a large baking dish with the cooked aubergine.
  • Add mince to a frying pan with chopped vegetables and cook until browned.
  • Add chopped tomatoes, cumin, oregano and cinnamon.
  • Add a splash of balsamic vinegar, a stock cube and a dash of water. Allow to gently bubble until it is the same consistency as bolognaise sauce then taste and season.
  • Pour onto the aubergine strips.
  • Crumble feta over the top.
  • Place under the grill until feta has browned and serve with some raw grated carrot.
  • Alternatively, keep aside for later and thoroughly reheat in the oven at 180˚C/gas 4.

This week I also had the most delicious lunch at a friend’s house who knowing I was on the Insanity programme, made me a special clean lunch – what a super friend! This is what she made for me:

 HALLOUMI & ROAST BUTTERNUT SQUASH SALAD

Halloumi is Greek goats or sheep's cheese bursting with a salty tang. If you can't find it, you can replace with grilled feta.

200g kale
1 butternut squash, chopped into bite size pieces
juice of a lemon
100g halloumi or feta
1 tsp cumin
1 tsp coriander seeds, crushed
1 garlic clove, crushed
handful chopped nuts (optional)
1 tsp coconut oil, melted

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  • Chop the butternut squash into cubes. 
  • Mix with the melted coconut oil and add the garlic, cumin and crushed coriander seeds, then mix together. 
  • Place into the oven at 180˚C/gas 4 for 15 mins, until lightly browned. Turn halfway through cooking.  
  • Mix the kale with the lemon juice and massage for a minute.
  • Cut the halloumi into thick strips and griddle or dry fry until golden. If using feta, put onto a baking sheet and place under the grill until golden.
  • Put the kale onto your serving plate and top with the butternut squash and cheese. Sprinkle nuts on top and a drizzle of oil if you wish.

I hope that you enjoy these two Greek inspired dishes and that it gets you thinking how you can change some of your favourites to make them clean too. 

Ele x