Plate Recipe

Marinate protein

In a bowl, combine olive oil, lemon juice, minced garlic, cumin, smoked paprika, dried oregano, salt and black pepper. Add your chosen protein (chicken strips, lamb cubes, tofu slabs or salmon pieces). Toss to coat thoroughly. Marinate at least 20 minutes at room temperature or up to 2 hours refrigerated (remove from fridge 20 minutes before cooking).

Cook chicken

Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tsp olive oil. Sear marinated chicken strips in a single layer for 3-4 minutes per side until internal temperature reaches 165°F (74°C) and edges are golden. Transfer to a plate and tent loosely with foil to keep warm.

Cook lamb

Heat a heavy skillet or grill pan over medium-high heat. Add 1 tsp olive oil. Sear lamb cubes 3-5 minutes per side until browned and cooked to desired doneness (145°F/63°C for medium rare to medium). Let rest 5 minutes before serving.

Cook tofu

Preheat a nonstick skillet over medium-high heat and add 1 tsp olive oil. Place marinated tofu slabs in the pan and cook 4-5 minutes per side until golden brown and crisp. Remove and keep warm.

Cook salmon

Heat a skillet with 1 tsp olive oil over medium-high. Place salmon skin-side down (if skin on) and sear 3-4 minutes, flip and cook another 2-3 minutes until just cooked through (145°F/63°C) or to preferred doneness. Remove and rest 2 minutes.

Preheat oven to 425°F (220°C). Toss zucchini, red bell pepper, red onion and cherry tomatoes with 1 tbsp olive oil, dried thyme and 1 tsp salt on a rimmed baking sheet in a single layer. Roast 18-22 minutes, turning once halfway, until vegetables are tender and slightly caramelized. Keep warm.

Heat 1 tbsp butter or olive oil in a small saucepan over medium heat. Add finely diced onion and sauté 2-3 minutes until translucent. Add uncooked rice and stir 1-2 minutes to coat and lightly toast. Pour in 2 cups stock and 1 tsp salt, bring to a boil. Reduce heat to low, cover and simmer 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat, fluff with a fork and stir in chopped parsley.

In a bowl combine diced cucumber, diced tomato, thinly sliced red onion, kalamata olives and crumbled feta. Whisk together red wine vinegar, 1 tbsp olive oil, dried oregano and 1/2 tsp salt then toss with the salad. Chill briefly or serve immediately.

Brush pita rounds lightly with 1 tsp olive oil and warm on a hot dry skillet or grill for 30-60 seconds per side until puffed and lightly charred. Alternatively, wrap in foil and warm in a 350°F (175°C) oven for 5-7 minutes. Serve with tzatziki and optional hot sauce/harissa.

Build your plate: place the cooked protein on the plate with any two chosen sides (for example roasted vegetables and rice pilaf, or salad and vegetables). Add warm grilled pita to the side and a generous spoonful of tzatziki. Garnish with chopped parsley and lemon wedges. Squeeze lemon over the protein just before eating.