Raspberry balsamic dressing

• raspberries ¼ cup (fresh or defrosted frozen)
• balsamic vingar 2 tablespoons
• liquid honey 1-2 teaspoons
• extra-virgin olive oil 2 tablespoons
• salt pinch
• pepper pinch

Salad

• pumpkin or butternut 600-700g, cut into 2-3cm chunks (leave skin on)
• maple syrup or runny honey 2 teaspoons
• walnuts or hazelnuts ¼ cup chopped
• salad greens (e.g. baby spinach, silverbeet or Cos leaves) 2 handfuls
• avocado 1, sliced
• ripe pear 1, sliced
• blue cheese (or feta cheese) 50-70g, crumbled

METHOD

Preheat oven to 200 deg C.

1. Toss pumpkin or butternut with maple syrup/honey and a good drizzle of olive oil in a roasting tray lined with baking paper. Season with salt and pepper, and roast for 25-30 minutes or until tender and slightly sticky and caramelised around the edges.
2. Make the dressing by placing all ingredients in a screw-top jar and vigorously shaking together until the raspberries have disintegrated.
3. Lightly toast walnuts or hazelnuts in a dry fry pan (with no oil) for 1-2 minutes over medium heat, shaking around the pan frequently to prevent them burning. Then set aside to cool.
4. To serve, arrange spinach, roast pumpkin, avocado, pear and nuts on a plate, scatter over blue cheese, and spoon over raspberry dressing.

Sorghum is a gluten-free pseudo grain, like millet and quinoa. Botanically speaking, it’s actually a grass, but it cooks like a grain. It reminds me most of pearl (or Isreali) couscous with its round shape and slightly chewy texture.

Salad

• Sorghum 1 cup (I used Ceres Organics sorghum)
• pumpkin 700g, cut into 2cm cubes (leave the skin on)
• red onion 1, chopped
• olive oil 1 tablespoon
• honey or maple syrup ½ tablespoon
• small cherry tomatoes 1 x 250-300g punnet
• dates ½ cup, chopped
• telegraph cucumber ½, seeds removed, diced
• flat-leaf parsley ½ - ¾ cup, finely chopped
• feta cheese 100g
• toasted nuts and seeds (e.g. sesame seeds, pumpkin seeds, nuts) ¼ cup (I used Ceres Organics 'Paleo scatter' which is perfect for this)

Dressing

• extra-virgin olive oil 2 tablespoons
• cumin seeds 1 teaspoon, crushed
• ground coriander, smoked paprika and ground turmeric ½ teaspoon each
• garlic cloves 3-4, chopped
• honey 1 teaspoon
• lemon juice of 1

METHOD

Bring a large pot of salted water to the boil. Preheat oven to 200C. Line an oven tray with baking paper.

1. Wash sorghum, drain and cook in boiling salted water for 45-50 minutes or until tender but still firm to the bite.
2. Toss butternut and red onion with olive oil and honey/maple syrup on lined oven tray. Season with salt and pepper, and roast for about 30 minutes until caramelised. Scatter cherry tomatoes on top, drizzle with a little more olive oil and a pinch of salt, and continue roasting for a further 15 minutes until tomatoes are blistered.
3. To make the dressing, heat olive oil in a small fry pan on low heat. Add spices and garlic; sizzle for about 2 minutes, then turn off the heat. Mix in honey and lemon juice.
4. Drain sorghum. Toss with roast vegetables, dressing, dates, cucumber and parsley. Season to taste with salt and freshly ground black pepper.

To serve, spoon salad onto platter; crumble over feta and scatter over nut and seeds.

While pork belly may not exactly be an everyday food, this is a special occasion dish and makes a very impressive meal when entertaining guests! The salad is light and fresh and compliments the meat perfectly. The final burst of heat at the end makes the pork extra sticky and caramelised – yum!
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Char siu sauce is a Chinese barbeque sauce available at supermarkets. Most varieties contain gluten. To make gluten-free, replace with gluten-free char siu sauce, hoisin sauce or honey soy marinade – the brand Ayam makes gluten-free versions of these, just check the packaging.

Pork belly

• ginger beer 1.5 litres
• onion 1, roughly chopped
• star anise 2
• cinnamon stick 1
• pork belly 1.2-1.5 kilogram, cut off skin but leave fat layer underneath (save skin for crackling if desired)
• char siu sauce ¾ cup (gluten-free if required)

​Salad

• iceberg lettuce 1, cut into wedges
• mesclun or coloured salad leaves 1 handful
• pawpaw ½, sliced
• mint leaves handful, torn
• toasted long-thread coconut ¼ cup
• honey-roasted peanuts ¼ cup, chopped
• sesame oil 2 tablespoons
• limes 2, juice and zest
• sweet chilli sauce 1 tablespoon
• red onion 1, sliced and soaked in ¼ cup apple cider vinegar for 20 minutes or until pink and tender
• lime wedges to serve

DirectionsPreheat the oven to 160°C.

1. Pour ginger beer into a medium roasting dish and add the onion, star anise, cinnamon stick and pork belly, fat side up (it should be submerged). Cover with foil and cook for 2½ hours.
2. Remove from oven and strain off 1 cup cooking liquid into a small pan. Add char siu sauce to pan and simmer for 3-4 minutes to make a glossy glaze.
3. Discard any remaining liquid, onion and spices from dish. Cut pork into strips or cubes, return to roasting dish and brush generously with glaze. Turn oven to 180°C and cook pork for 15 minutes or until caramelised and bubbling.
4. For the salad, layer the greens, pawpaw, and mint in a large serving bowl then scatter over coconut and peanuts. Combine sesame oil, lime juice, zest and chilli sauce in a jar and shake well. Drizzle over the salad at the last minute.
5. Serve the caramelised pork with the salad, drained, marinated onions and a lime wedge for squeezing.

Top tips:

• Char siu sauce is a Chinese barbecue sauce available at supermarkets. Most varieties contain gluten. To make gluten-free, replace with gluten-free char siu sauce, hoisin sauce or honey soy marinade – the brand Ayam makes gluten-free versions of these, just check the packaging.

This lamb salad makes easy work of getting in all those important veges, including eggplant, beetroot and kale. One of my favourite elements of this dish is its citrus, garam masala and honey-spiked spiced yoghurt dressing. It takes the salad from delicious to downright stunning. Serve with a scattering of pomegranate seeds for a gorgeous burst of freshness.

Ingredients

• eggplants 2 medium
• baby beets 6
• olive oil ¼ cup
• Moroccan seasoning* (store-bought or see recipe in method) 2 teaspoons
• lamb rumps 2
• garlic 1 clove, finely chopped
• fresh thyme leaves 1 teaspoon, chopped
• sea salt
• Greek-style yoghurt 1 cup (or coconut yoghurt for dairy-free)
• orange zest 1 teaspoon, finely grated
• garam masala* ½ teaspoon
• liquid honey 1 teaspoon
• fresh kale leaves 2 handfuls
• pine nuts 2 tablespoons
• spray oil
• pomegranate seeds ¼ cup

DirectionsPreheat the oven to 180°C.

1. Cut eggplants in half across the widest part then cut each half into thick wedges. Cut baby beets in half or larger ones into quarters. Toss the vegetables with the combined oil and Moroccan spice and then arrange in a single layer on a large lined baking tray. Roast for 30-35 minutes or until the beets are tender and the eggplant has coloured and softened.
2. Meanwhile rub the lamb with garlic, thyme and plenty of sea salt and cracked pepper then roast for 12-15 minutes or until cooked to your liking. Rest the lamb for at least 5 minutes before slicing.
3. For the dressing, combine yoghurt, zest, garam masala and honey and season to taste with pepper and a pinch of salt.
4. Place kale and pine nuts on a baking tray and spray lightly with oil then bake for 5-8 minutes until just toasted.
5. Arrange the toasted kale, roasted eggplant, beets and sliced lamb in a large, shallow bowl. Drizzle with the dressing and garnish with toasted pine nuts and pomegranate seeds.

​Moroccan spice mix: Mix together 4 teaspoons paprika, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, 2 teaspoons ground cumin and 4 teaspoons sumac. Makes ¼ cup but will keep well in an airtight container.

This pasta is brilliant for kids. Older kids could even have a go making it themselves. It also freezes very well, making it perfect to have ready to go for a rainy day. I also think it would be a great meal to make someone who needed a bit of comfort food in their lives – creamy pesto pasta always make me feel better.

Ingredients

• olive oil 1 tablespoon
• garlic 1 clove, finely chopped
• onion 1, finely diced
• button mushrooms 200 grams, sliced
• streaky bacon 4 rashers, diced
• cream 300 mililetres
• fresh or dried pasta (I used penne) 300-400 grams
• pesto 3-4 tablespoons
• fresh basil to serve

Method

1. Heat the olive oil and sauté the garlic, onion, mushrooms and bacon for 4-5 minutes on medium heat until bacon is cooked and mushrooms are tender.
2. Add cream and simmer for 3-4 minutes until reduced. Season to taste.
3. Meanwhile, cook the pasta until al dente, then drain and stir the pesto through the pasta.
4. Gently stir the mushroom and bacon cream through the pesto pasta.
   Garnish with cracked pepper and fresh basil leaves and serve.

This rich, fragrant curry sauce is great with prawns, but you could easily use chicken instead. It’s worth hunting out tamarind puree for this Sri Lankan curry. It adds the most delicious sour notes that taste amazing and balance the curry perfectly.
This curry is gluten free, dairy free, and if you use mild curry powder it’s great for kids! If you want to amp up the veggies, a side of steamed green beans would be perfect. You could even serve this on cauliflower rice if you feel like even more veggies!

Ingredients

• oil 2 tablespoons
• onion 2, chopped
• garlic 3 cloves, chopped
• mustard seeds 3 teaspoons
• curry powder* 2 teaspoons
• ground turmeric 1 teaspoon
• salt ¾ teaspoon
• ginger 3 centimetre piece, peeled and grated or finely chopped
• coconut milk 400 gram can
• shredded coconut ½ cup
• crushed tomatoes 400 gram can
• tamarind purée 2 tablespoons
• lemon 1, juice
• brown sugar or coconut sugar 1 tablespoon
• prawns 600 grams, raw, shelled, with the tails left on (king tiger prawns are great if within budget but any raw prawns will do)

To serve

• toasted shredded coconut
• fresh red chilli chopped
• steamed rice

Directions

1. Heat oil in a wok or a large heavy-based frying pan on medium heat. Cook onion for 8-10 minutes or until golden. Add garlic, mustard seeds, curry powder, turmeric, salt and ginger and continue cooking for 2 minutes, stirring constantly, until spices are fragrant.
2. Stir in coconut milk, shredded coconut, tomatoes, tamarind purée, lemon juice and sugar. Simmer for about 8-10 minutes to allow sauce to reduce slightly.
3. Add prawns and continue to cook for about 5 minutes or until prawns are just cooked through. Season to taste with more salt if needed but it should be about perfect.
4. Garnish with some toasted shredded coconut and chilli. Serve with rice.

Try this

• If you can’t find tamarind purée, replace with 2 Tbsp lemon juice mixed with 2 tsp brown sugar.

Baked rice

• jasmine rice 1½ cups
• boiling water 2¼ cups
• carrot 1, grated
• red onion ¼, finely diced
• turmeric 1 teaspoon
• salt 1 teaspoon
• lemon zest of ½

Flaked salmon salad

• salmon fillet 600g
• ciabatta roll 1, diced 2cm
• red onion ¼, thinly sliced
• semi-dried tomatoes ¼ cup, roughly chopped
• mesclun ½ bag
• vinegar 2 teaspoons (e.g. red wine, white wine, balsamic)

Lemon mayonnaise

• mayonnaise ¼ cup
• lemon  juice of ½

Directions:
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Preheat oven to 200°C. Line an oven tray with baking paper.

1. Combine all baked rice ingredients in deep, oven-proof dish. Mix well and cover dish with foil, making sure to seal the edges well. Bake for 25 minutes, then remove from oven and set aside.
2. While rice is cooking, pat salmon dry and remove any remaining scales or pin bones. Season salmon and place, skin-side-up, to one side of prepared tray. Add diced bread to other side of tray, drizzle with olive oil and season. Bake (on rack above rice) for about 12 minutes, until salmon is cooked through.
3. While rice and salmon are baking, add remaining red onion and semi-fried tomato to a large bowl and set aside.
4. When salmon has finished cooking, set aside to rest for at least 5 minutes. Carefully peel skin off salmon then break into large chunks using a fork. Add to bowl with onion and tomatoes. In a small bowl, combine mayonnaise and lemon juice and set aside.
5. Fluff up rice with a fork. Add mesclun, baked ciabatta and vinegar to bowl with salmon and gently toss to combine. Season to taste.

To serve, spoon baked rice onto plates and top with flaked salmon salad. Drizzle with lemon mayonnaise.

Ingredients

1 stalk Lemongrass, 10cm of the white part of a thick stalk, crushed
4 slices Fresh ginger, cut 1cm thick
2 Garlic cloves, squashed
1 Kaffir lime leaf
3 Tbsp Japanese soy sauce
1 whole Chicken, free range or organic, wing tips cut off
2 Baby cos lettuce, leaves separated
¼ medium Celeriac, very thinly sliced, tossed in 2 Tbsp lemon juice (if celeriac isn't available, use celery heart, the bottom inside part of a bunch of celery, very thinly sliced)
1 Red onion, very thinly sliced
1 Carrot, peeled and grated
¼ cup Mayonnaise, store-bought
3 Tbsp Coconut milk
3 Tbsp Lime juice
2 Tbsp Chopped mint
2 Tbsp Chopped coriander
2 Tbsp Chopped basil
1 pinch Chilli flakes, a generous one
3 Limes, halved

Directions

1. Put the lemongrass, ginger, garlic, kaffir lime leaf and soy sauce into a saucepan that, once filled with water, will be big enough to keep the chicken well covered with liquid. (Do a dummy run without the flavourings but with the water and the chicken if you aren’t sure it will fit.) Bring to the boil, then lower the chicken, breast side down into it. Simmer 50 minutes, carefully skimming off the scum occasionally. Top up with boiling water if the level falls below the chicken. 
2. Have a large bowl ready of cold water with lots of ice in it. When the chicken is cooked, lift it out of the saucepan and lower it into the iced water. Let it cool for about 30 minutes. Icing the chicken gives it a firm but moist, creamy texture. Cooking the chicken can be done well in advance. Remove from the iced water and drain well.
3. Remove the meat and skin from the bones and break the meat up into large bite-sized pieces. You can strain the cooking liquid and add the bones and boil gently until reduced by half to make some good chicken stock, which can be frozen and used for Asian soups. 
4. Put the cos, celeriac, onion, carrot and the cold chicken meat into a large salad bowl. 
5. Put the mayonnaise, coconut milk, lime juice, chopped herbs and chilli flakes into a small bowl and mix well. Add this to the salad and mix well.
6. Serve the salad with extra sprigs of herbs and lime halves for squeezing. 

Ingredients

1 tsp Paprika
1 tsp Ground cumin
1 Orange, zest and juice
2 cloves Garlic, crushed
3 Tbsp Olive oil
4 pieces Fish fillets, firm, white and boned, 150-170g each
2 Tbsp Parsley, finely chopped

Directions

1. In a small bowl combine paprika, cumin, finely grated orange zest and garlic. Season with salt and freshly ground black pepper and mix to a paste with 1 tablespoon olive oil.
2. Place fish fillets in a shallow ceramic dish and rub with the paste, cover and refrigerate for 1 hour. Meanwhile, preheat the oven to 180C.
3. In a small jar, place orange juice, remaining 2 tablespoons olive oil and parsley. Season and shake well. Set aside.
4. Remove fish from the refrigerator and place on a shallow baking tray lined with baking paper. Bake fish in oven for 8-10 minutes until just cooked through (cooking time will depend on thickness of fish). 5. Serve with couscous and drizzle with the orange juice dressing. Add a steamed green vegetable. 

• 1   6½- inch whole-wheat pita bread
• 4 tablespoons hummus
• ½ cup mixed salad greens

• ½ cup Sheet-Pan Roasted Root Vegetables, roughly chopped 
• 1 tablespoon crumbled feta cheese

Directions

1. Cut pita bread in half. Spread 2 tablespoons hummus inside each half of the pita pocket.
2. Stuff each pita pocket with greens, roasted vegetables and feta.

To make ahead: Assemble recipe, cover and store in the refrigerator for up to 1 day. If storing for more than 1 day, refrigerate mixed greens separately and add them right before serving.
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