Recipes from Courtyard Kitchen, by Natalie Boog

Tabbouleh

Serves 4

Tabbouleh​ is a great side for most barbecued meats or roast vegies. Some recipes include diced onion or chopped spring onions (scallions), but I prefer this light and refreshing version. The pomegranate seeds burst in your mouth, with a lovely juicy sweetness.

90g burghul
2 tomatoes, diced
1 Lebanese cucumber, diced
130g finely chopped parsley
15g finely chopped mint
125ml lemon juice
1 tbsp olive oil
½ pomegranate, seeds removed

sea salt and freshly ground black pepper

Put the burghul and diced tomato in a bowl and mix well. While you're chopping all the other ingredients, the tomato juices will help to soften the burghul.

Add the remaining ingredients to the bowl, season to taste, and stir until well combined.

* Tabbouleh is best served immediately, once prepared, as it doesn't keep for long in the fridge.

Roast lamb with stuffing

Serves 6

Roast lamb is a lovely dinner to share with family or friends. The beautiful stuffing takes this traditional meal to a new level, making it extra special. It's all in the preparation, and then you can relax with your guests while it is cooking.

1.4kg boned and rolled leg of lamb
olive oil, for roasting
sea salt and freshly ground black pepper

Stuffing:

100g bacon, finely chopped
1 tbsp finely chopped flat-leaf parsley
1 large handful basil leaves, coarsely chopped
3 garlic cloves, finely chopped
2 tbsp pine nuts, toasted
60g fresh breadcrumbs
115g ricotta cheese

Preheat the oven to 200C. For the stuffing, put the bacon in a non-stick frying pan and fry over medium heat until golden. Drain on paper towel and cool.

Put the bacon and remaining ingredients in a bowl, season with salt and pepper and mix until well combined.

Remove the string from the lamb, unroll and lay it flat on a board, fat-side down. Press the stuffing along the centre of the meat. Roll the lamb up to enclose the stuffing and tie the roll with kitchen string at 4cm intervals.

Put the lamb in a large roasting tin, rub with oil and season with salt and pepper. Roast for 1 hour for medium, or until cooked to your liking. Cover the lamb with foil and leave it to stand for 15 minutes before carving.

Flourless orange and rosemary cake

Serves 8

I love the dense texture of flourless cakes and I love all citrus cakes, so being able to combine the two, with rosemary for extra interest, is an added bonus. I really enjoy using herbs in sweet recipes. It's not a first thought for most home cooks, but it's surprising how well they can work together.

2 oranges
4 eggs
220g castor sugar
200g almond meal
1 tsp baking powder
2 tbsp finely chopped rosemary

Preheat the oven to 150C. Lightly grease a 15cm round cake tin and line the base with baking paper. Zest the oranges, then remove the white pith and seeds. Coarsely chop the flesh and put in a food processor with the remaining ingredients. Process until well combined, then pour into the prepared tin. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.

This cake will brown a little more than usual due to the sugar and juice from the oranges, so if necessary, cover loosely with a piece of foil during baking.

Courtyard Kitchen: Recipes and growing tips for herbs and potted fruits, by Natalie Boog. (Murdoch Books, $39.99.)