Heart Care Recipes 2025

HARISSA SQUID AND MANGO SALAD

First

METHOD

1. Cut squid tubes in half lengthways. Pat dry with paper towel.
   Using a small, sharp knife, score the inside of squid hoods in a
   criss-cross pattern. Cut into about 4cm pieces.
2. Place squid pieces in a large bowl. Add spice blend.
   Toss to coat.
3. Heat an oiled, non-stick frying pan or barbecue flat plate over
   a high heat. Stir-fry the squid in three batches for 1-2 minutes,
   or until browned and tender. Transfer to a baking tray. Cover
   loosely with foil to keep warm.
4. Arrange salad leaves over a large serving plate. Top with
   mango and squid. Sprinkle with macadamias.
5. Serve with lime wedges, if desired.

PREP: 15 MINS
COOKING: 10 MINS

INGREDIENTS
500g cleaned squid tubes
1 tablespoon Harissa Middle Eastern
spice blend
150g mixed baby salad leaves
2 large mango, peeled and sliced
¾ cup (100g) macadamias, toasted

TIPS: Squid tubes are the body of the squid with skin and tentacles
removed. For maximum tenderness select small squid tubes rather than
large tubes. If squid is displayed uncleaned, ask your fishmonger to
clean it for you. About 1.2 kg uncleaned squid will yield 500g cleaned
squid tubes.
Harissa spice blend is available from the spice aisle in major
supermarkets. To toast macadamias, spread over a baking tray.
Cook in a 160C oven for about 5 minutes, until light golden.

Second

LAMB & BROCCOLINI BIRYANI

METHOD

1. Place rice in a sieve. Rinse well under cold water.
2. Cut floret tops from broccolini. Slice stems diagonally into about 5cm
   pieces. Keep tops and stems separate.
3. Heat a lightly oiled, large, deep non-stick frying pan over a mediumhigh heat. Add lamb. Cook about 4 minutes on each side, or until
   cooked to your liking. Transfer to a plate, cover loosely with foil.
4. Add rice and paste to same pan. Cook, stirring over a medium heat
   for about 2 minutes, until paste is fragrant and coats rice.
5. Stir in 3 cups (750ml) water. Bring to the boil. Reduce heat to low.
   Cover and simmer 8 minutes. Meanwhile, thinly slice lamb (reserving
   any meat juices).
6. Stir in broccolini stems. Simmer, covered 2 minutes. Add broccolini
   tops. Cover and cook a further 2-3 minutes, or until water is absorbed
   and rice is tender.
7. Stir in coriander, lamb and reserved meat juices. Remove from heat.
   Stand covered 2 minutes.
8. Serve with plain Greek yoghurt and lemon wedges, and garnish with
   extra coriander, if desire

PREP: 7 MINS
COOKING: 20 MINS

INGREDIENTS
1 ½ cups basmati rice
2 bunches broccolini
325g lean lamb steaks, trimmed of all fat
¼ cup tikka paste
¾ cup chopped fresh coriander

TIPS:For extra flavour, add a crumbled reduced salt chicken stock cube
with water. Broccolini can be replaced with 500g chopped broccoli, or
for an easy shortcut, use a 500g packet mixed frozen vegetables instead.
Swap the coriander for chopped fresh basil leaves, if preferred.