Recipe 1: Buckwheat & Coconut Granola

Serves 8-10


1/2 cup bukinis (raw buckwheat)

120g macadamias, crushed

1 cup puffed millet

1 cup quinoa flakes

1 cup unsweetened moist coconut flakes

½ cup pumpkin seeds

½ tspn cinnamon

1/4 cup extra virgin olive oil

¼ cup maple syrup

A pinch of salt

To serve

Milk or Greek yoghurt

Fruit compote or fresh or dried fruit


Preheat the oven to 150C and line two baking trays with baking paper. Place the bukinis, macadamias, puffed millet, quinoa flakes, coconut flakes, pumpkin seeds cinnamon and salt in a large bowl, pour in the oil and maple syrup and mix until well combined.

Spread the mixture evenly over two baking trays and bake for 30 minutes until golden brown, giving it a good stir halfway through. Then leave to cool.

Store the granola in an airtight container where it will keep for several weeks. When ready to serve, combine it with milk or Greek yoghurt and your fruit of choice.

Cauliflower, Haloumi and Quinoa Salad

Serves 4


½ cup quinoa

½ cauliflower, cut into small florets

1 small broccoli, cut into small florets

Seed mix of 1 tspn each of cumin, coriander and poppy seeds

2 tbsp extra virgin olive oil

2 cloves garlic, crushed

3 tbsp pine nuts, lightly toasted

180g haloumi, chopped

1 tbsp parsley leaves, finely chopped


Preheat the oven to 200C. In a large bowl, place seed mix, 2 tbsp oil and crushed garlic, and whisk to combine. Toss through the broccoli and cauliflower until well coated and season with salt and pepper. Place vegetables on a tray lined with baking paper and roast for 20-25 minutes, or until tender and charred on the outside, stirring halfway through. Once cooked, allow to cool slightly.

Meanwhile, cook quinoa according to packet instructions and once cooked, set aside and allow to cool.

Once vegetables have cooled, combine with the pine nuts, parsley and quinoa in a large bowl. Season with salt and pepper.  Set aside.

Just before serving, heat fry pan over medium heat and add remaining oil. Pan fry the haloumi until golden brown on each side, roughly 1-minute.

To serve, divide salad onto a serving plates and top salad with haloumi.

Crispy Salmon with Lentil & Pomegranate Salad

Serves 2

2 x 200g Atlantic salmon, skin on and pin bones removed

1 cup cooked brown lentils, rinsed and drained

½ avocado, seed and skin removed, diced into 1 cm pieces

2 handfuls fresh spinach leaves

1/2 pomegranate, arils removed

1 tspn mint, finely chopped

1 tspn fresh parsley, finely chopped

½ cup walnuts, finely chopped


½ lemon, juiced

2 tbsp extra virgin olive oil

1 tbsp honey

1 tspn Dijon mustard

1 garlic clove, crushed


To prepare the salad, combine lentils, avocado, spinach leaves, pomegranate arils, mint, parsley and walnuts. Set aside.

Prepare the dressing by mixing together lemon juice, olive oil, honey, Dijon mustard and garlic. Pour mixture over salad and mix until well combined.

Meanwhile, heat a pan over medium heat, lightly oil and season skin of salmon with salt and pepper. Place skin-side down and sear for 5 minutes, or until crisp. Flip and cook on the other side until for roughly 5 minutes for medium-well, or less if you prefer medium-rare. Set aside.

Divide the lentil salad onto two plates, place the salmon on top and serve.