New Recipe! Surf & Turf



Fillet steak



2 tsp dried oregano

1 clove garlic minced

6 King prawns

Jerusalem Artichokes

¼ savoy cabbage – shredded

¼ red cabbage – shredded

1 large carrot – grated

½ bunch chives – chopped

½ cup sour cream or natural yoghurt

1 tsp apple cider vinegar

½ squeezed lemon

drizzle of olive oil

salt and pepper to taste

¼ cup coconut flour

1 egg beaten

2 tbs arrowroot

2 cup dessicated coconut


Cook the artichokes as per the instructions on the packet

Cut a block of halloumi into 4 equal slices and marinade in olive oil, oregano, minced garlic and salt and pepper. This takes about 20 mins in the marinade mixture to cook at 180 degrees

In a medium sized bowl, mix together the coconut flour and arrowroot

Place the beaten egg in a second bowl

Place the dessicated coconut in a third bowl

Hold the tail of each prawn, dip in the egg making sure its fully coated then dip into the coconut flour mixture and then back into the egg mixture. Once the prawn is coated with egg a second time, dip it into the dessicated coconut. Heat a tbsp of coconut oil in a frying pan on a gentle heat so the coconut doesn’t burn and cook the prawns for approx 5 mins on the first side and 2-3 mins on the second side

Cook the steak to your liking

In a bowl place the shredded cabbages, grated carrot and chopped chives and mix.

In a separate bowl mix together the sour cream/yoghurt, apple cider vinegar, lemon juice, olive oil and salt and pepper and mix well.

Combine the dressing with vegetables before serving.

Cut the Avocado to serve