Couscous and roasted veggies with a tahini dressing

Ingredients

¼ pumpkin, peeled and cut into bite sized pieces
1 sweet potato peeled and cut into bite sized pieces
2 carrots, peeled and cut into bite sized pieces
¼ cup olive oil
Salt and pepper to taste

Couscous
3 cups instant couscous
3 cups water
¼ cup olive oil
½ cup chopped parsley
Juice 1-2 lemon

Tahini dressing
½ cup natural yoghurt
2 tablespoons tahini paste
½ clove garlic, crushed
Juice 1 lemon
Salt and pepper to taste

Method

Preheat oven to 180.

Combine all veggies in a large bowl. Add oil, salt and pepper and toss well to coat. Bake for 30 minutes until veggies are cooked.

Place couscous in a large bowl and pour over 3 cups boiling water. Allow to stand for 5 mins until couscous soaks up all water. Fluff with a fork. Add olive oil, parsley and lemon juice.

Whisk all tahini ingredients together and drizzle over salad.

 

Majadara – rice with lentils and onions

Ingredients

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

 

Method

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.

Garnish:

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.

 

Beetroot dip

Ingredients
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

 

Method

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.

 

Falafel salad with a tahini dressing

Ingredients

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

 

dressing:

¼ cup tahini paste

1/3 cup olive oil

¼ cup vinegar

1 tablespoon sweet chilli sauce

Salt and pepper to taste

 

Method

Place all salad ingredients into a large mixing bowl.

Whisk dressing ingredients and drizzle over salad .

Toss well and serve.

 

Mini carrot cakes with a cream cheese frosting

Ingredients

 1 1/2 cups flour

11/2 teaspoons baking powder

1 teaspoon bicarb soda

11/4 cups brown sugar

¾ cups vegetable oil

1 teaspoon cinnamon

½ teaspoon ground ginger

3 eggs, lightly beaten

21/2 cups grated carrot (about 5 carrots)

Patty pans

Icing:

250g cream cheese, softened

1/2 cup icing sugar, sifted

11/2 tablespoons lemon juice

 

Method

Preheat oven to 180.

Beat sugar and oil in a mix master for 2-3 minutes. Add the eggs gradually and beat well.

Sift the flour, baking powder, bicarb, cinnamon and ginger. Pour into the mixture.

Add the carrots and mix until just combined.

Place patty pans in muffin tins. Fill with mixture and bake for 20 minutes or until cooked.

Allow to cool on a wire rack.

 Icing:

In a food processor cream the cheese until smooth. Add the icing sugar and lemon juice. Mix until smooth. Spread over cupcakes.