Quinoa tabbouleh


2 cups quinoa
3 cups water
1 cup currants
1 punnet cherry tomatoes, quartered
1 cup green pitted Israeli olives, halved
2 heaped tablespoons chopped mint
1 cup chopped parsley
½ cup chopped coriander
juice of 2 lemons
¼ cup olive oil
salt and pepper to taste
toasted sunflower seeds to garnish


Rinse quinoa and place into a pot with water.  Bring to the boil.  Reduce heat, cover and simmer for 10 minutes. Allow to stand for 5 minutes.  Fluff up with a fork, transfer into a large tray and allow to cool.

Add veggies and herbs to quinoa.  Dress with lemon juice and olive oil.
Season with salt and pepper and gently toss.

Mini cheese and vegie matzo muffins


1 cup matzo meal (fine)
1/2 teaspoon baking powder
1 cup grated cheese
2 eggs, lightly beaten
¼ cup olive oil
1/3 cup milk
3 stalks silverbeet (stalks removed), chopped finely
¼ cup grated carrot
¼ cup grated zucchini
1 small onion, finely chopped


Preheat oven to 180.
In a bowl combine matzo meal, baking powder and cheese.
Add all the veggies and stir.
In another bowl combine egg, olive oil and milk. Mix well.
Pour wet mixture over dry mixture and stir to combine.
Roll mixture with hands to form walnut sized balls. Bake for 10-15 mins until golden.

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 (do not overcook – only cook for 2-3 minutes.) 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.

Chop chop tuna salad

400g tuna in oil, drained
4 eggs, hardboiled and finely chopped
2 red peppers, diced
2 cucumbers, diced
4 tomatoes, diced
Small bowl mixed lettuce from the garden, chopped
8 pickled cucumbers, finely chopped
Small bunch dill chopped
Parsley chopped
1 cup whole egg mayonnaise
Juice 1 lemon
Salt and pepper to taste


Place all ingredients in a bowl and mix well.

Beetroot dip


4 medium beetroot, boiled (skin on) until tender
1 cloves garlic
1 teaspoons salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon balsamic vinegar
Squeeze lemon
1 tablespoon olive oil
Chopped parsley to garnish
½ cup plain yogurt
1 tablespoon chopped dill


Peel and cut beetroot into chunks.

Place beetroot, garlic, salt and spices into food processor. Blend until smooth. Scrape down edges with a spatula. Add balsamic and lemon juice and whizz again.

Whilst processor is still on SLOWLY add olive oil. Scrape down edges again. Add yogurt and dill. Taste and season accordingly.

Yummy chocolate macaroons

3 egg whites
180g caster sugar
180g desiccated coconut
3 tablespoons cocoa powder


Preheat oven to 150˚.

Beat egg whites until stiff.
Add cocoa and half the cater sugar and beat until stiff.
Stir in coconut and remaining sugar with a spoon.
Drop spoonfuls of mixture onto a greased baking tray and bake for 15-20 minutes.