Kale and Beet salad Serves 6

2 carrots, peeled and grated

2 fresh beets, peeled and grated

1 zucchini, grated

8 kale leaves, finely shredded

1/3 cup pumpkin seeds, roasted

Parsley, chopped, optional

Dressing:

¼ cup lemon juice

1 tbspn honey

Combine carrot, beets, zucchini and kale in a bowl.
Place dressing ingredients in a small jar with lid and shake well. Pour over salad.
Toss through roasted pepitas and top with parsley if desired.

Cucumber and Dill salad Serves 8

3 small cucumbers, cut in half lengthways and thinly sliced

1 zucchini, grated

Dressing:

2 limes, juiced

½ red capsicum, diced

2 tablespoons roasted sesame seeds

1 tspn fresh dill, chopped

1 tbspn honey

1 tspn grated fresh ginger

Gently combine cucumber, zucchini, capsicum, sesame seeds and dill in a bowl.
Place dressing ingredients in a small jar with lid and shake well. drizzle over salad and serve immediately.

1 tbspn olive oil

2 tbspn ground cumin

400g can chickpeas, drained & rinsed

2 garlic cloves, finely chopped

½ cup orange juice

½ cup currants

2 carrots, shredded or coarsely grated

3 spring onions, sliced diagonally

100g baby spinach leaves

1/3 cup coriander, chopped

¼ cup tahini

2 tbspns roasted mix of sesame and sunflower seeds

Heat oil in non-stick pan to medium heat. Add cumin, chickpeas and garlic. Cook, stirring for 3 minutes then remover from heat.
Combine orange juice and currants in a small microwave container for 1 minute. Drain the currants but reserve juice. Combine currants, chickpea mixture, carrots, spring onions, spinach and coriander in a bowl.
Make the dressing by combining tahini and the orange juice in a small bowl, whisk to combine. Drizzle over salad and gently toss. Sprinkle with seeds.