Sandra Villella – Naturopath Herbalist Acupuncturist Fairfield

Ingredients

• Lamb and vegetable mince
• 500 g lamb mince
• 3 potatoes, peeled and diced into 1- 1.5 cm cubes
• 1 eggplant cut into 1-1.5 cm cubes
• 1 brown onion finely diced
• 2-3 dessertspoons of olive oil
• 4 cloves of Garlic
• 1 bunch of continental parsley, stalks removed, roughly chopped
• 2 teaspoons of ground cinnamon
• Good pinch of salt
• Quinoa with baked beetroot and mint
• ½ cup of quinoa
• 1 cup of water
• 2-3 beetroots, brushed and diced into 1.5 cm cubes
• Bunch of fresh mint, chopped
• 2 cloves of garlic
• 2 dessertspoons of pine nuts
• Marinated goats fetta (preferably marinated in olive oil)