When presented with the idea of making a three course meatless meal on Good Friday, I knew I was going to have to get creative in the kitchen and after doing a little research I came across this lovely little recipe online. I made a few of my own amendments to make it both lower in points and to make sure it was packed full of flavour and the result was incredible. The smell of the dish was to die for a my sister, who has always been dubious about trying salmon, absolutely loved it.
Harissa paste is something I always have in the house as its great for adding extra flavour to dishes for virtually no points. This weekend I thought I would try something different so I decided to put together my own version of a Moroccan burger. The burger was really easy to make and considering its simplicity it was delicious! The feta really adds something to the burger and you don’t need to much of it to get a good taste. You could make these burgers and serve them on a bed of salad, or even cous cous, rather than the Warburton’s thins but I really like the thins as they fool you into thinking you are having a real burger. If you can’t get your hands on lean lamb mince, or you want to reduce the points even further, you can substitute the lamb mince for extra lean beef mince or even chicken mince and this reduces the sp per burger to 3.
