Auckland Food Show Recipes

As promised, here they are, thank you all for coming!

Chickpea Waldolf Salad

chickpeas, walnuts + capers .JPG

2 Cans Chickpeas, Drained and Rinsed
Good Handful Rocket/ Spinach
~6 Stalks Kale, Stalk Removed and Finely Chopped
4 Stalks Celery, Diced
Handful Herbs (Mint, Coriander, Parsley, Basil)
3 Shallots, Finely Diced
1 Cup Walnuts, Roasted
1/2 Cup Raisins
4 Tbsp Capers
1 Large Apple or 2 Small, Julienned
4 Tbsp Hemp Oil
2 Tbsp Apple Cider Vinegar
Salt + Pepper

Tahini Yoghurt:

3/4 Cup Coconut Yoghurt
1 Heaped Tbsp Tahini


Add All Salad Ingredients to a Large Bowl and Mix Until Well Combined.

For the Yoghurt Dressing Add Yoghurt + Tahini to a Bowl and Mix Until Combined. If Necessary Add Water To Loosen Up the Dressing To Desired Consistency. Serve on the Side or Drizzle on Top.


Salted Chocolate Mousse

3 frozen bananas, chopped before freezing
1 frozen zucchini, chopped before freezing
1/4 cup coconut milk
1/3 cup cacao powder
1/2 tsp salt


Blend all of the ingredients in a high speed blender or a food processor until smooth and creamy..

Divide into bowls and eat!

If you are not eating the ice cream immediately, put in a metal tin and place the freezer. Don’t store it for longer than 2 hours otherwise the ice cream will freeze and go hard.

Rosa Flanagan