June 2023

• A variety of tomatoes in different sizes and shapes
• 1/4 cup olive oil + a little oil coat tomatoes
• 1/4 cup of packed finely chopped coriander (cilantro)
• 1/2 teaspoon ginger (either paste or grate fresh ginger very finely)
• 1 teaspoon sesame oil
• Juice of half a lime
• 1 tablespoon white wine vinegar
• pinch of salt
• 1/2 teaspoon maple syrup

• Place tomatoes in a baking dish or tray with a little olive oil; move the tray around to coat the tomatoes in the oil. Place in the oven under a hot grill (broiler) and cook for about 5-10 minutes. This will depend on the size of your tomatoes. I had a few really large tomatoes that I halved and quartered so they would cook evenly

For the dressing

• Place all the ingredients in a bowl and mix to combine. Add a little more lime juice or maple to adjust to your liking
• To serve, place tomatoes on a serving dish and spoon over the dressing

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

• 1/2 kg green king prawns, or as many as you like
• 1 tbsp sea salt flakes
• 1 tsp black pepper, freshly cracked, or to taste
• 1 lemon, zest only

For the lemon sesame dressing:

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1/2 tsp sugar

• Soak skewers in water for 10 minutes minimum.  Peel and devein the prawns, leaving the tails intact.  Thread onto the skewers.
• Combine the salt, pepper and lemon zest in a small bowl and sprinkle over the prawns.  Brush a BBQ or grill plate with olive oil and cook the prawns over hight heat until cooked through.  A few minutes each side is perfect. 
• Serve immediately drizzled with the lemon sesame dressing if using.

For the dressing:

• Combine all ingredients in a small jar and shake. 

If serving as a main course serve alongside rice and roughly chopped mint. As a starter simple enjoy as is, with or without the dressing.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

• 1 cup traditional oats (not quick oats)
• 1/2 cup quinoa
• 1/2 cup sunflower seeds
• 1/2 cup pepitas
• 1/4 cup coconut flakes
• 1/4 cup coconut oil
• 2 tbsp maple syrup
• 2 tbsp chia seeds
• 2 tbsp goji berries

• Pre-heat oven to 160C/320F.  Combine the oats, quinoa, sunflower seeds, pepitas and coconut flakes in a large bowl.
• Warm the coconut oil and maple on the stove.  Add to the dry mixture and stir to combine.  Spread out on a lined baking tray and bake for 25 minutes or until lightly golden.
• Allow to cool and sprinkle with the chia seeds and goji berries.

Store in an airtight container.  Makes about 3 cups.