Tahini and honey cookies

Tahini and honey cookies makes 10

tahini and honey are a killer combination. Tahini, which is made from sesame seeds and oil, is very much the Middle Eastern equivalent to peanut butter. 


  • 70g light brown sugar
  • 80g unsalted butter, at room temperature
  • 40g tahini
  • 1 tsp cinnamon
  • 1 tbsp honey
  • 180g plain flour
  • 1 heaped tbsp of sesame seeds


  1. Pre-heat the oven to 190°C. Cream together the brown sugar and butter, until light and fluffy. Add the tahini, cinnamon and honey, and mix well.
  2. Add the flour and knead until a smooth dough is formed. Break the dough into 10 equal balls, and shape into discs. Coat them in sesame seeds on both sides.
  3. Place on a baking paper on a tray, 5cm apart. Bake for 16 minutes. Eat once cooled!

Date and cauliflower couscous

Date and cauliflower couscous vegan; serves 2

cauliflower “couscous” is a new trend that’s taking over courgette “spaghetti”. I’ve added some spice and fruit. This will be a unique accompaniment to a summer BBQ. 13692150_1202111379852045_566859860_o 


  • 400g cauliflower
  • 1 clove garlic, crushed
  • A handful of dates, chopped
  • 1 tbsp coconut oil
  • 1 tsp turmeric
  • t tsp ground cumin
  • 100g couscous
  • 40g pomegranate seeds
  • 15g fresh coriander, chopped
  • 1 tbsp pomegranate molasses


  1. Pulse the chopped cauliflower florets in a food processor until it has the consistency of couscous.
  2. Cook the couscous according to the packet instructions.
  3. Heat the coconut oil in a frying pan. Add the cauliflower and chopped dates in garlic, turmeric and cumin, tossing regularly. Cook until the cauliflower is lightly toasted, and has a rich golden brown colour.
  4. Combine with the couscous. Sprinkle on the pomegranate seeds and coriander, and drizzle with pomegranate molasses.

Grilled aubergine, pomegranate and almond salad

Grilled aubergine, pomegranate and almond salad serves 2; vegetarian 

this filling and nutritious salad has a fruit and nut twist 


  • 1 aubergine, sliced into 1 cm discs
  • 1 pomegranate, seeds remove13632630_1201197223276794_1438748936_o
  • 1 hass avocado
  • A handful of almonds
  • 1 beetroot, chopped
  • 100g feta, chopped into cubes
  • 1 tsp chilli flakes
  • 1 tbsp extra virgin olive oil
  • Drizzle of tahini, to serve


  1. Fry the aubergine in olive oil, salt and chilli flakes, for 3 minutes on each side. You may need to add a dash more oil. Remove from the pan and place on kitchen roll, which will soak up the excess oil.
  2. Keep the heat on, and toast the almonds in the pan for 2 minutes, continuously tossing.
  3. Arrange the aubergine discs on the plate and scatter over the avocado, beetroot, feta, pomegranate and almonds. Drizzle with tahini and a squeeze of lemon.