Homemade Hummus


 2 x 400g can chickpeas, rinsed and drained
2 small cloves  garlic
500g tahini paste
½ cup lemon juice (approx 4 lemons)
100ml cold water
2 teaspoons salt

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

Scoop onto 3 shallow plates. Make a small well in the middle and let the kids drizzle with olive oil and garnish with paprika or parsley.

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
1 tablespoon 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 until 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 heaped tablespoon cumin
2 teaspoons all spice
2 x cans lentils, rinsed and drained
Fried onions to garnish:
2 medium onions, sliced thinly
2 tablespoons flour
½ teaspoon salt
sunflower oil


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 and cook for 2 minutes. Add lentils to the pan and gently stir.
Add the lentil mixture to the cooked rice and combine well.


Toss onion rings in flour and salt.
Heat oil in a pan. Shake off excess flour and fry onions on a medium heat in 2 batches until golden brown.
Drain on paper towel.

Creamy potato salad


11/2 kg potatoes (8 medium), unpeeled
salt and pepper to taste
5 spring onions, finely chopped
3 eggs, hard boiled and roughly chopped
1 cup mayonnaise
3 pickled cucumbers, finely chopped
3 tablespoons finely chopped  parsley


Cut potatoes in 1/2 and boil until tender when pierced with a knife.  Drain, peel and dice the potatoes.
Whilst still warm, season with salt and pepper.
Add spring onions, gently toss and set aside to cool.  Add eggs, mayonnaise and pickled cucumbers.
Toss well and sprinkle with parsley.

Falafel salad with a tahini dressing


1 cos lettuce, roughly chopped
4 pickled cucumbers, cut into strips
1 punnet cherry tomatoes, quartered
1 cucumber, peeled and diced
1 red capsicum, cut into strips
¼ red cabbage shredded
25 falaffel balls halved
Handful crunchy noodles to garnish

¼ cup tahini paste
1/3 cup olive oil
¼ cup vinegar
1 tablespoon sweet chilli sauce
Salt and pepper to taste

Place all salad ingredients into a large mixing bowl.
Whisk  dressing ingredients and drizzle over salad .
Toss well and serve.