Day 8: Dinner

• 1⁄4 tbsp olive oil
• 1⁄4 medium onion, chopped finely
• 1⁄2 clove garlic, crushed
• 125g lean lamb mince
• small pinch paprika, plus extra to serve
• small pinch ground coriander
• 1⁄2 cup shredded silverbeet leaves
• 1⁄4 x 250g tub spreadable cream cheese
• 1⁄4 x 310g jar roasted capsicum strips, drained, rinsed
• small pinch chilli flakes (optional)
• 25g fetta, crumbled
• 1 tbsp chopped flat-leaf parsley
• 1 tbsp chopped mint, plus extra whole leaves to serve
• 1 Helga’s Traditional Mixed Grain Wrap
• lemon wedge, to serve

• Heat oil in a large frying pan over medium-high heat. Cook onion, garlic and lamb, stirring with a wooden spoon to break the lamb up, for five minutes or until browned and cooked through. Add paprika and ground coriander. Cook, stirring, for one minute or until fragrant. Add silverbeet. Cook, stirring, for two minutes or until starting to wilt. Transfer mixture to a bowl; cool slightly.
• To make capsicum sauce, blend cream cheese, capsicum and chilli flakes in a food processor until almost smooth.
• Add feta, parsley and mint to lamb mixture. Mix well to combine.
• Lay a sheet of baking paper on a chopping board; place the wrap on board. Top half the wrap with the lamb mixture. Fold over to enclose filling.
• Preheat a sandwich press. Toast gozleme in hot sandwich press for two minutes or until toasted and golden.
• Cut gozleme into wedges. Serve with lemon wedge, extra mint and the capsicum sauce, sprinkled with a little extra paprika if you like.

Healthy Snacks

• 125g of fresh berries
• 1 medium peach, nectarine or 2 kiwi fruit
• 1 tub of natural yoghurt+ 50g fresh/frozen berries + 50g passionfruit pulp

*Allow for up to 3 serves from your healthy snack list each day.