Date-Night 3-Course Recipes That Are Delicious & Healthy - Medshield Movement

Date-Night 3-Course Recipes That Are Delicious & Healthy

Want to spoil your loved one with a fancy three-course meal at home, but also don’t want to wreck the eating plan? We have the best, healthy three-course dinner menu for two right here

Make these three delicious recipes for the most divine gourmet Valentine’s dinner at home! Or any date night, really… These recipes are halaal and kosher friendly.


Recipe: Japanese-style cured Yellowtail

Who needs Nobu, when you can be Nobu?

  • 150g high-quality yellowtail (or high-quality fresh fish that you can confidently eat raw)
  • 1 clove garlic, finely minced
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 to 2 tbsp tamari (or soy sauce)
  • 1 jalapeño, thinly sliced, for garnishing
  • Coriander leaves, for garnishing
  1. Slice the yellowtail into 3mm-thick slices.
  2. Rub each fish slice with some of the garlic.
  3. Combine the juices and tamari in a bowl. Taste to see if more tamari is needed. Plate the fish slices on a tray.
  4. Pour the sauce over the fish and garnish with jalapeño and coriander.
  5. Allow to cure for 15 minutes or so before serving.


Recipe: Rack of Lamb with Fennel

You want about 3 pieces of lamb each, so ask the butcher to cut to your liking.

  • 2 cloves garlic, minced
  • 1 tbsp mustard
  • 1 tbsp fennel seeds
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • Olive oil
  • 1 lemon, zested, juiced
  • Good-quality rack of lamb
  • 3 to 4 large fennel bulbs
  1. Preheat the oven to 200°C.
  2. Combine the garlic, mustard, fennel seeds, salt and pepper in a bowl with 1 tbsp olive oil and the lemon zest. Rub generously all over the lamb.
  3. Cut the fennel bulbs into slices and place in a large roasting tray. Keep some fresh fronds aside for garnishing. Drizzle olive oil over the slices, then place the lamb on top. Pour lemon juice and sprinkle zest over the lamb and fennel slices. Roast for 20 and remove, checking that the lamb is cooked through but still pink (if not, place back into the oven for another 5 minutes).
  4. Remove the lamb and allow it to rest. Place the fennel back in the oven to keep cooking (it will soften and go deliciously sweet) in the meantime. After 10 minutes, slice the lamb and serve on the fennel with extra fresh fronds.



  • ½ cup chopped cashew nuts
  • 1 tsp nut butter of choice
  • 2 to 3 medjool dates, pitted
  • Pinch salt
  • ½ cup dairy-free coconut yoghurt
  • 1 tsp vanilla essence
  • 1 tsp agave syrup or maple syrup
  • 60g raspberries
  • Fresh mint leaves
  • Sprinkle of icing sugar (optional)
  1. Place the cashew nuts, nut butter and the dates in a food processor. Blitz until well combined (add more cashews if needed, so the mixture is sticky, but workable).
  2. Spray 2 ramekins or mini tartlet trays with baking spray, then press the date and nut mixture into the tray(s) and place in the freezer for one hour.
  3. Mix the yoghurt, vanilla and syrup together.
  4. Remove the tart bases from the freezer and spoon the yoghurt mixture inside. Top with the raspberries.
  5. Serve the tarts with a little mint and a light sprinkle of icing sugar on top of the berries.
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