Cauliflower and egg salad with a tahini dressing

2 cauliflowers, cut into small florets
8 eggs, hard boiled and chopped
6 spring onions, finely chopped
Toasted sunflower seeds
¼ cup tahina paste
11/2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
2 tablespoons whole egg mayonnaise
2 tablespoons water
2 tablespoons vegetable oil
2 tablespoons vinegar
Salt and pepper
Preheat oven to 180
Line 2 trays with baking paper. Place cauliflower in a single layer on tray and spray with olive oil. Sprinkle with herbamare and bake for 20 minutes or yntil golden brown. Whisk dressing ingredients together. Gently toss cauliflower, egg and spring onions in a bowl. Add dressing and mix.
Serve and top with sunflower seeds.

Majadara – rice with lentils and onions

2 cups basmati rice
3 cups water
½ cup vegetable oil
2 onions, finely sliced
1 tablespoon cumin
2 x cans lentils, rinsed and drained
Place rice and water into a pot and bring to the boil. Reduce heat and cover for 20 minutes or until rice is soft and all water is absorbed. Heat oil in a saucepan and gently fry onion until golden brown. Add cumin, cook for 2 minutes. Add lentils to the pan and gently stir. Add the lentil mixture to the cooked rice and combine well.

Chickpea, pumpkin and date salad

2 tablespoons olive oil
2 cloves garlic, crushed
½ teaspoon ground cumin
½ teaspoon ground coriander
½ butternut pumpkin, chopped into bite sized pieces
2 teaspoons brown sugar
1 cup water
2 x 400g can chickpeas, well rinsed and drained
8 dates, roughly chopped
large handful rocket, roughly chopped
½ cup chopped parsley
½ cup chopped coriander
juice of 1 lemon
salt and pepper to taste
¼ cup olive oil
2 tablespoons balsamic vinegar
Heat oil in a small pan.  Add garlic, cumin and coriander.  Cook for 2 minutes.  Add pumpkin, sugar and water.  Simmer uncovered on medium heat for 15-20 minutes, until pumpkin is cooked but still firm (all water should have evaporated).  Set aside to cool. In large bowl, combine chickpeas, dates, rocket and herbs.  Add pumpkin, lemon juice, olive oil and balsamic. Season with salt and pepper.  Gently toss.

Moroccan carrot and potato fritters

250g carrots, grated
250g potatoes, grated
¼ cup self raising flour
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon cinnamon
2 teaspoons brown sugar
2 eggs, lightly beaten
Oil for frying
Place all ingredients into a large bowl and mix until well combined. Heat oil in a large frying pan. Place spoonfuls of mixture into oil and flatten slightly with the back of a spoon. Cook for 1 minute on each side or until golden.
Drain on paper towel.

Rhubarb, poppyseed and orange cupcakes

500g self raising flour
250g soft butter
11/2 cups sugar
4 eggs
100g poppy seeds
2 oranges, zested and juiced
4 sticks of rhubarb, trimmed and washed and cut into 3cm pieces
Preheat oven to 190
Cream butter and sugar in a mixer. Add flour and eggs and mix for 2 minutes. Add orange juice, orange zest and poppy seeds and mix until combined. Spoon into patty cases(2/3 full). Top with a piece of rhubarb and press  down a bit. Bake for 10-15 minutes or until golden.