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.

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.

Couscous salad with Bok Choy, dates and sunflower seeds


3 cups couscous
3 cups hot water mixed with 2 stock cubes)
5 bok choy, finely shredded
4 spring onions, finely chopped
1 red pepper, finely diced
8 dates, stone removed and chopped
1 cup, sunflower seeds toasted


3 tablespoons olive oil
3 tablespoons apple cider vinegar
3 tablespoons, whole egg mayonnaise
3 teaspoons maple syrup
1 teaspoon soy sauce
½ teaspoon Dijon mustard
Salt and pepper to taste


Place cous cous in a bowl and pour over stock. Cover and allow to stand for 5 minutes until couscous swells. Fluff up with a fork and use hands to separate grains. Set aside to cool.

Add remaining salad ingredients, except sunflower seeds and gently toss.

Place all dressing ingredients into a bowl and whisk. Pour over salad and toss.

Arrange on serving platters and sprinkle with almonds before serving.

Mini chocolate meringues


3 egg whites
1 cup castor sugar
2 tablespoons cocoa, sifted


Preheat oven to 140.

Beat egg whites until soft peaks begin to form.

Gradually beat in sugar, until mixture is stiff and glossy (do this very slowly 4-5 minutes).

Gently stir through cocoa.

Drop teaspoonfuls of mixture onto tray (lines with baking paper).

Bake for 20-25 minutes.

Cool on wire rack.