MEDITERRANEAN GRAIN SALAD

SERVES 6

PREP + COOK 45 MINS

◆ ¾ cup brown rice

◆ ½ cup French-style green lentils, rinsed

◆ ½ cup red quinoa

◆ 1 cup water

◆ 1 small red onion, chopped finely

◆ 2 tbsp pepitas, toasted

◆ 2 tbsp sunflower seed kernels

◆ 2 tbsp pine nuts, toasted

◆ 2 tbsp baby capers

◆ ½ cup currants

◆ 1 cup flat-leaf parsley leaves

◆ 1 cup coriander leaves

◆ ¼ cup lemon juice

◆ / cup extra-virgin olive oil

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◆ 1 tsp cumin seeds, toasted

◆ 1 cup labne (see tip)

◆ 1 ½ tbsp honey

◆ ½ cup flaked almonds, toasted

1 Cook rice and lentils in separate saucepans of boiling water 25 mins or until tender, drain, rinse well.

2 Place quinoa in a small saucepan with the water, bring to the boil. Reduce heat to low, cook, covered, 10 mins or until tender. Drain.

3 Place rice, lentils and quinoa in a large bowl. Add onion, seeds, pine nuts, capers, currants, herbs, lemon juice and oil, stir until well combined.

4 Combine cumin seeds and labne in a small bowl, drizzle with honey.

5 Divide salad among plates, dollop with labne. Sprinkle with almonds.

SERVES 10

PREP + COOK 1 HOUR + COOLING

◆ 1 cup soy flour

◆ ¾ cup 100% corn cornflour

◆ 1 ¼ tsp bicarbonate of soda

◆ ½ cup cocoa powder

◆ 1 ¼ cups caster sugar

◆ 150g butter, melted

◆ 1 tbsp white vinegar

◆ 1 cup coconut milk

◆ 2 free-range eggs

◆ ½ cup mashed banana

◆ 2 tbsp raspberry jam, plus 2 tbsp extra

◆ 2 x 227g tubs Tofutti Better Than Cream Cheese

◆ 1 tbsp icing sugar

◆ 1 tsp vanilla bean paste

◆ ¼ cup toasted shredded coconut

1 Preheat oven to 180°C. Grease two 22cm round sandwich pans, line bases of pans with baking paper.

2 Sift flours, soda, cocoa and caster sugar into a large bowl, add butter, vinegar and milk. Beat with an electric mixer on low speed 1 min. Add eggs, banana and jam, beat on medium speed 2 mins. Pour mixture into pans.

3 Bake cakes 30 mins or until a skewer inserted into the centre comes out clean. Leave cakes in pans 5 mins before turning onto wire racks to cool.

4 Beat Tofutti, icing sugar and vanilla paste in a small bowl with an electric mixer 1 min or until combined.

5 Place one cake on a cake plate, spread extra jam on top, then half the Tofutti mixture and 1 tbsp of the shredded coconut. Place second cake on top, spread with remaining Tofutti mixture, sprinkle with remaining shredded coconut.

NOTE Tofutti Better Than Cream Cheese is a tofu-based dairy-free and gluten-free cream cheese substitute. It’s available in the refrigerated section of supermarkets and in health food stores.

MAKES 24 PIECES

PREP + COOK 50 MINS + REFRIGERATION

◆ 125g unsalted butter, softened, plus 30g extra

◆ ½ cup caster sugar

◆ 1 egg yolk

◆ 1 cup plain flour

◆ / cup self-raising flour

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◆ 395g can sweetened condensed milk

◆ 2 tbsp golden syrup or treacle

◆ 1 cup roasted salted peanuts

◆ 200g milk chocolate, chopped coarsely

◆ 2 tsp vegetable oil

1 Preheat oven to 160°C. Grease a 20cm x 30cm rectangular slice pan, line base and long sides with baking paper, extending paper 5cm over the sides.

2 Beat butter, sugar and egg yolk in a small bowl with an electric mixer until light and fluffy. Stir in

sifted flours. Press mixture evenly over base of pan, bake 15 mins.

3 Meanwhile, stir condensed milk, extra butter and syrup in a small saucepan over medium heat 15 mins or until mixture is golden brown. Working quickly, pour caramel over base and smooth surface with a spatula. Press peanuts into caramel with spatula. Bake 10 mins, cool.

4 Stir chocolate and oil in a small saucepan over low heat until smooth. Pour chocolate mixture over caramel. Refrigerate 2 hours or until set before cutting the slice into pieces. NOTE So what makes this slice worthy of a millionaire? It’s the “rich” layering of the buttery shortbread base and sweet caramel filling smothered in chocolate, of course.

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SERVES 4 PREP 10 MINS COOK 15 MINS

◆ 375g pkt penne pasta

◆ 20g butter

◆ 1 tbsp olive oil

◆ 1 bunch red radishes, quartered, leaves reserved

◆ 1 bunch Dutch carrots, trimmed, peeled, cut into thirds

◆ 1 garlic clove, thinly sliced

◆ 2 tbsp lemon juice

◆ ¼ cup grated parmesan LEMON CRUMBS

◆ 2 tbsp olive oil

◆ ½ cup fresh breadcrumbs

◆ 2 tsp lemon zest

1 In a large saucepan of boiling, salted water, cook pasta following packet instruction, until al dente.

2 LEMON CRUMBS In a small frying pan, heat oil on high. Cook breadcrumbs 2-3 mins until well toasted. Remove from heat, stir zest through. Drain on paper towel.

3 Meanwhile, in a large frying pan, melt butter and oil on medium. Saute radish and carrot 4-5 mins. Add garlic and radish leaves, cook 1 min, stirring, until leaves just wilt.

4 Drain pasta, reserving ¼ cup cooking water. Add to vegetables in pan with juice, reserved water and parmesan. Toss well, season. Sprinkle with crumbs.