Quinoa tabbouleh with pomegranate and toasted sunflower seeds

Ingredients

2 cups quinoa
3 cups water
1 cucumber diced
1 cup green pitted Israeli olives, halved
1 pomegranate deseeded
2 heaped tablespoons chopped mint
1 cup chopped parsley
juice of 2 lemons
¼ cup olive oil
salt and pepper to taste
toasted sunflower seeds to garnish

Method
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.

Spanakopita – spinach pie

Ingredients
2 large bunches spinach, roughly chopped
4 spring onions, finely chopped
200g feta cheese
200g ricotta cheese
3 tablespoons grated parmesan cheese
4 eggs, lightly beaten
3 tablespoons chopped parsley
12 sheets filo pastry
Olive oil spray
Toasted sesame seeds to garnish

Method
Preheat oven to 180.
In a large mixing bowl combine silverbeet,spring onions, feta, ricotta, parmesan, eggs and parsley. Mix well.

Cover filo pastry with a clean, damp tea towel. Spray an ovenproof dish and lay down the first sheet of filo. Lay down 4 more sheets, spraying in between each layer.

Pile the spinach mixture on top of the filo and spread evenly. Layer 5 more sheets of sprayed filo over the mixture. Tuck in the edges and sprinkle with sesame seeds. Bake for 30 minutes, until top is crisp and golden.

Allow to rest for 10 minutes. Cut into squares and serve.

Pumpkin and chickpea curry

Ingredients
1 tablespoon olive oil or coconut oil
1 onion, finely chopped
2 cloves garlic, chopped
3 teaspoons curry powder
1 butternut, peeled and cut into small pieces
400g can chickpeas, rinsed and drained
400g coconut milk
1 chicken stock cube
1/2 cup water
salt and pepper, to taste
garnish with parsley/corriander

Method
Heat oil and cook onion until glassy.  Add garlic and cook for 1 minute.
Add curry powder and cook for 2 minutes, until fragrant.
Add butternut and chickpeas. Stir. Cook for 5 minutes.
Add coconut milk, crumbled stock cube and water.  Bring to the boil.
Reduce heat, cover and simmer for 15 minutes or until pumpkin is tender.
Season with salt and pepper.
Garnish with herbs and serve.

Roasted root vegetable salad with feta and walnuts

Ingredients:
6 small beetroots, peeled and cut into wedges
2 orange sweet potatoes, peeled and cut into chunks
1/2 butternut pumpkin, peeled and cut into chunks
2 carrots, peeled and cut into chunks
herbamare
100g feta cheese, crumbled
60g walnuts to garnish
olive oil spray

dressing:
juice of 1 lemon
1 tablespoon olive oil
salt and pepper to taste

Method:
Preheat oven to 200°.

Place beetroot on a baking tray, spray with olive oil and sprinkle with herbamare.  Bake for 10 minutes.  Add the remaining vegetables.  Spray with olive oil and sprinkle with herbamare.  Bake for 50 minutes, or until golden brown.  Arrange vegetables on a platter.

Whisk together all dressing ingredients, pour over the vegetables and gently toss.  Crumble feta cheese on top and sprinkle with walnuts.

serves 6

Apple and rhubarb crumble

Ingredients
8 apples peeled, cored and chopped into bite sized pieces
6 stalks rhubarb, diced
1/3 cup sugar
¼ cup water

topping:
1 cup self raising flour
2/3 cup brown sugar
1/2 cup rolled oats
2 cups shredded coconut
160g butter, softened
2 teaspoons cinnamon
Cinnamon sugar to sprinkle

Method
Preheat oven 180°.
Place apples, rhubarb sugar and water into a pan and cook on a medium heat for 5-10 minutes stirring frequently until apple has softened a little.

Combine flour, brown sugar, coconut, oats and butter to make topping.  Spread evenly over fruit.  Sprinkle with cinnamon sugar.

Bake for 20-30 minutes, until crumble is crunchy.