Green bean salad with a honey soy dressing

1kg green beans, trimmed
100g toasted sunflower seeds
1/3 cup olive oil
3 tablespoons honey
3  tablespoons soy sauce
1 tablespoon mustard (Dijon)

Cook beans in a pot of simmering, salted water, until just tender.  Drain and set aside.
Whisk dressing ingredients together and pour over beans.  Toss and set aside.
Heat a small pan add a little oil and toast sunflower seeds until golden.
Sprinkle over beans and serve.

Tomato, feta and parsley salsa

16 tomatoes, diced
1 cup chopped parsley
1 Spanish onion, finely chopped
200g feta cheese, crumbled
¼ cup olive oil
Juice of 2 lemons
Salt and pepper to taste

Place all ingredients into a bowl and mix gently.

Green Rice

2 tablespoons olive oil
100g butter
1 portion of greens, washed, dried and finely chopped (approx 8 large leaves)
4 spring onions, finely chopped
Handful green beans chopped into small pieces
4 cloves garlic, chopped
2 cups long grain rice
3 cups chicken stock
Salt and pepper to taste
Chopped parsley to garnish

Heat oil and butter in a heavy based pot. Add garlic, spring onion and greens.
Cook for 3 minutes. Add rice and keep stirring for 2 minutes until rice is coated.
Add stock and bring to the boil. Turn heat down to low. Cover pot with a lid and cook for 20 minutes.
Once all liquid has evaporated stir in a knob of butter and leave lid on for 5 minutes before serving. Season with salt and pepper.
Garnish with chopped parsley.

Tasty zucchini slice

3 zucchinis, grated
1 carrot grated
1 onion finely chopped
1 cup self raising flour
6 eggs, whisked
1 cup grated cheese
2 tablespoons oil

Mix all ingredients together and place in an oven proof dish. Sprinkle with a little extra cheese and bake for 20-30 minutes until golden

Banana, strawberry and date smoothies

1 banana chopped
2 strawberries, chopped
1 date (seed removed)
½ cup ice
½ cup milk

Place all ingredients into a blender and blend until smooth and creamy.


Green Tahini

1/2 cup tahini paste
1 small bunch of parsley chopped
2 garlic cloves chopped
juice from one lemon
1/4 tsp cumin
salt and pepper to taste
1 tbs olive oil

In food processor combine the tahini paste parsley and garlic.
Add lemon juice cumin, salt and pepper.
Add olive oil.
Add water while processing until desired thickness.

Homemade Hummus

2 x 400g can chickpeas, rinsed and drained
2 small cloves  garlic
½ cup tahini paste
Juice of 2 lemons
¼ cup olive oil
2 tablespoons water
Salt and pepper to taste

Place all of the above ingredients into a food processor and blend until smooth.  Add more water if mixture is too thick. Taste and add salt and pepper.

Egg and spring onion dip

6 eggs, hard boiled and mashed
2 heaped tablespoons whole-egg mayonnaise
1 spring onion, finely chopped
salt and pepper to taste

Place all ingredients in a bowl and gently mix until well combined.

Quick avocado dip

2 ripe avocados
2 tablespoons whole-egg mayonnaise
squeeze of lemon juice (about 1 teaspoon)
salt and pepper, to taste

Place all ingredients in a bowl.  Mash until well combined.  Season with salt and pepper.

Tzatziki dip

½ cup natural yoghurt
1 small clove garlic crushed
½ cucumber, peeled and grated
Salt and pepper to taste
Parsley to decorate

Peel and grate cucumber.
Place grated cucumber onto paper towel so that the paper towel absorbs all the moisture from the cucumber.
Place yogurt into mixing bowl. Add crushed garlic and cucumber.  Season with salt and pepper. Mix well.
Place into serving dish and garnish with parsley.