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Take advantage of the fresh tuna in summer and whip up a basil dressing to go with it!

You will need:

Lamb Brand ground black pepper

Asparagus, 1 bunch, trimmed

Cherry tomatoes, 2 handfuls (quartered)

Fresh Basil, 1 Bunch (baby leaves to one side)

Black olives, one handful (stones removed)

Extra virgin olive oil

Lemon, 1

Sea salt

Tuna steaks, 2  (from sustainable sources).

Fat-free natural yoghurt, 2 tbsp. 

All you have to do is:

1.Heat a griddle pan until it gets really hot then put your asparagus in it. 

2.Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks.

3.Pop the asparagus on a board and chop them in half at an angle.

4.Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. 

5.Season, then toss it all together and put it to one side while you get the fish ready.

6.Rub your tuna steaks with a little bit of oil and season them. 

7.Sear them for about a minute on each side in the griddle pan for a rare steak – leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.

8.Pound the remaining basil in a pestle and mortar then mix in the yoghurt. 

9.Season and add some more lemon juice to taste.

10.Put the salad on a plate, then tear the tuna into strips and pop them on top.

11.Spoon over some of the basil dressing and scatter over the baby basil leaves.

Mini party wraps that everyone will enjoy!


You will need:

Lamb Brand Red Split Lentils 180g

Lamb Brand Mild Curry Powder 2tsp

Lamb Brand Cumin Seeds 1tsp

Carrots 4 medium, chopped coarsely

Onion 1 small, chopped

Garlic 2 cloves, peeled

Plain Yoghurt 70g

Lemon Juice 2tbsp

Honey 1tbsp

1.Rinse the lentils under running water and drain.

2.In a medium saucepan combine the lentils and the onion and cover with water.

3.Cove and bring to a boil.

4.Reduce heat to low and simmer for 25 minutes or until lentils are soft.

5.In the meantime, in another small saucepan cover carrots and garlic with water. Cover and bring to a boil.

6.Reduce heat and simmer about 20 minutes or until carrots are soft.


8.Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant.

9.Pass lentils and carrot mixture through a food processor. Blend all mixture while adding honey, lemon juice, the toasted cumin seeds and curry until smooth.

10.Finally blend in the yoghurt until smooth.



LAMB BRAND Corn Flour 2 cups

LAMB BRAND table salt 1 tsp

Hot water 1 1/4 cup plus 2 to 3 tablespoons

Butter 1 tsp


All you have to do is:

1.Mix the corn flour and salt in a medium sized bowl.

2.Place 1 1/4 cups of boiling water and the butter in a pan on slow heat and stir until butter is melted.

3.Pour this mixture into the bowl of corn flour and mix with a fork.

4.After a couple of minutes mixture should be cool enough to touch, mix the dough with your hands. The dough will probably be a little dry. Add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.

5.Knead the dough for one or two minutes. Play with the consistency by adding more water if needed. What you want is a dough that is moist enough to stay together but not too sticky.

6.Divide the dough in balls (depending on the wrap size required) using a rolling pin open the balls on a plastic film about 2mm thick, so that it won't get stuck to the working surface.

7.Place your tortilla in the preheated cast iron pan and cook for 45 seconds to a minute then turn over and cook for another 45 seconds or longer.

8.Place cooked tortillas in foil and cover with a clean kitchen towel to keep warm. 

9.Paste each tortilla with a good amount of lentil & carrot dip & roll up and cut into mini wheels to serve as a snack or during a party.



This dip is perfect as an appetizer to nibble on before a summer BBQ!

Lentils Dip

Lamb Brand Red Lentils 200gr, cleaned and rinsed

Lamb Brand Fine Salt ½ tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Ground Coriander 1 tbsp

Lamb Brand Parsley 1 tbsp, for garnish

Vegetable or Chicken Stock 2 cups

Tomato paste 1 tbsp

Garlic Cloves 5, chopped

Greek Yoghurt ¼ cup, for garnish



1. Rinse the lentils under running water, drain.

2. In a medium saucepan combine lentils with stock, tomato paste, garlic, salt and pepper.

3. Bring to boil over high heat.

4. Stir and reduce heat to low and cover.

5. Simmer for about 20 minutes or until lentils are tender and all liquid is absorbed.

6. Transfer lentil mixture to a food processor and pulse on and off to form a paste.

7. Stir in the coriander, taste and adjust seasoning if necessary.

8. Place red lentils dip in a small bowl.

9. Garnish with the yoghurt and top with the parsley.

10. Serve with herbed Maltese bread. (recipe below)


Maltese Bread  

Lamb Brand Plain Flour 800g

Lamb Brand Oregano 3 tbsp

Lamb Brand Cooking Salt 2 tsp

Warm Water (60°C) 400ml

Life Sundried Tomatoes 175g

Olive Oil 100ml

Dry Yeast 55g

Black Olives 50g

Soft Peppered Gozo Cheese 2

Garlic Clove 1

Capers 2 tbsp

Sugar 3 tsp


All you have to do:

1. Sift the flour and put in a container large enough to hold all the ingredients together. 

2. Pour the warm water and add the sugar and yeast and mix well, then add the oil, oregano and salt and mix well   again.

3. Chop the cheese, garlic, tomatoes and olives, add the capers and combine well in another container. 

4. Add to the water mixture and knead until a smooth dough is obtained. 

5. Cover the dough and leave to rest for about an hour to rise.

6. Divide in three balls, cover and leave to rest for another half an hour to rise more.

7. Shape the dough in 3 rolls and bake in a pre-heated oven at 180°C for about 50 or 60 mins.

8. You can serve warm or cold with olive oil as a snack or antipasto.

A simple dish that has plenty of colourful and filling ingredients. 

Preparation and Cooking Time: 1hour

Serves: 4


You will need:

Lamb Brand Barley 200g

Lamb Brand Black Beans 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Green Lentils 90g

Lamb Brand Dried Chickpeas 90g

Corn Kernels 150g

Green Onions 50g, Chopped

Fresh Coriander (or dry) 10g, Chopped

Lettuce leaves 8

Red Bell Pepper 1, chopped


For dressing:

Lamb Brand Ground Black Pepper 1tsp

Lamb Brand Table Salt ½ tsp

Lamb Brand Cumin ½tsp

Lamb Brand Red Pepper Flakes 1tsp, Crushed

Lamb Brand Chilli powder 1/2tsp

Olive Oil 120ml

Red Wine Vinegar 60ml

Garlic clove 1, minced


All you have to do is:

For Salad:

1.Soak the beans and chickpeas separately for a minimum of 5 hours or overnight, changing the water from time to time if possible. Rinse, add to small pot, cover with water and cook over a medium heat until beans and chickpeas are soft. Let cool.

2. Rinse barley and lentils under running water. In a large saucepan bring 1 litre of water to a boil. Stir in barley and lentils and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.

3. In a large bowl, combine the cooled barley, lentils, black beans, red kidney beans, chickpeas, corn, onions, red bell pepper and coriander. Mix well.

For dressing:

In a small bowl, whisk together vinegar, garlic, chili powder, cumin, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.



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