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Recipe Of The Week – Mezze-style Lamb with Red Onion Brochettes

The Healthy EmployeeRecipes of the week Recipe Of The Week – Mezze-style Lamb with Red Onion Brochettes

Recipe Of The Week – Mezze-style Lamb with Red Onion Brochettes

Mezze-style lamb and red onion brochettes is ideal as a main meal in the week or at the weekend when you may have a little more time. This dish is ideal for all the family, tasty and enjoyable.

Serves 2


For the mezze-style salads:

  • 4 TBS extra virgin olive oil
  • 1 small onion, finely diced
  • 1 clove garlic, finely chopped
  • 1/2 tsp cumin seeds
  • 300g fresh tomatoes
  • 300g baby courgettes, trimmed and thickly sliced
  • Salt and freshly ground black pepper
  • 1/2 cucumber, peeled and finely sliced
  • 2 TBS low-fat natural Greek yogurt
  • 1/2 tsp dill, roughly chopped
  • 2 medium carrots, trimmed and peeled
  • 1 TBS lemon juice
  • 1 romaine lettuce heart, separated (optional)

For the lamb brochettes:

  • 2 boneless loin lamb fillets, each 170g trimmed weight
  • 1 clove garlic, finely chopped
  • 1/2 tsp ground cumin
  • Generous pinch cayenne pepper
  • Juice of 1/2 lemon
  • 1 TBS extra virgin olive oil
  • 1 red onion


  1. Start with the courgette salad. Set a saucepan over a medium-low heat, add 3 TBS olive oil and, once hot, add the onion, garlic and cumin seeds. Reduce the heat to low and gently fry for 10 minutes until soft and golden
  2. Meanwhile, peel the tomatoes by placing in a bowl and covering with boiling water. Immediately stab each tomato to pierce the skin, then wait a minute, drain, peel and roughly chop
  3. Add to the onions, increase the heat slightly and cook briskly for 5 minutes until the tomato thickens into a sauce
  4. Stir the courgettes into the tomato sauce, season and cook for 12 minutes until the courgettes are tender. Add a few spoonfuls of water, if necessary
  5. Serve warm or cold
  6. To make the cucumber salad, place the cucumber in a colander and salt
  7. After 10 minutes, rinse and pat dry
  8. Place in a bowl with the yogurt and dill. Mix and season to taste with freshly ground black pepper
  9. For the carrot salad, roughly grate the carrots into a bowl. Add the lemon juice and 1 TBS olive oil, mix thoroughly and season to taste
  10. For the brochettes, trim the lamb of all fat and sinew, and cut into 2cm chunks. Place in a bowl with the garlic, cumin, cayenne pepper, lemon juice and olive oil, and mix together. Set aside for 20 minutes
  11. Cut the red onion into similar-sized squares. Place a griddle on a high heat
  12. Take 4 x 18cm skewers and thread alternate pieces of onion and lamb on to each skewer. Don’t pack them too tightly
  13. Place the 4 brochettes on the hot griddle and cook for about 9 minutes, turning regularly until the meat is cooked to your liking
  14. Serve with the 3 salads, and if you like, the romaine leaves
The Healthy Employee
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