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  • Writer's pictureMargaret Hirsch




  • 1 cup cooked Quinoa

  • 1 tsp dried rosemary

  • 1 tsp dried thyme

  • 1/4 tsp ground black pepper

  • 1 1/2 tsp Oryx desert salt

  • 2 tbsp olive oil

  • 1 medium red onion, diced

  • 100g pumpkin seeds

  • 2 heaped tbsp sesame seeds

  • 2 tbsp raw honey

  • 1 heaped tbsp almond flour

  • handful of chopped fresh thyme


  1. Place the cooked quinoa in a bowl and add the rosemary, black pepper and 1/2 tsp of salt. Set aside.

  2. Heat the olive oil in a frying pan and fry the onion until it just starts to brown. Add the pumpkin and sesame seeds and stir continuously until the onion is brown and the seeds start to pop.

  3. Add the honey and remaining salt and keep stirring until the honey is caramelised.

  4. Add the almond flour and stir until the pumpkin seeds are well coated.

  5. Remove from the heat and stir into the quinoa. Sprinkle over the fresh thyme.

  6. Allow to cool completely before placing in an airtight container and store in the fridge to use when needed.

  7. Add some crisp to the crunch with some leafy greens like baby spinach.



  • 1 kg chicken mince

  • 1 large red onion, diced

  • 1 medium bell pepper or

  • 2 medium pimiento peppers, diced (keep the seeds)

  • 1 tsp crushed garlic

  • 2 tsp onion powder

  • 1 tbsp soy sauce

  • 1 tbsp raw honey

  • t tsp Oryx desert salt

  • 1/2 tsp ground black pepper

  • handful of chopped fresh basil

  • 1 large egg, whisked

  • 1 tsp sesame seeds

  • 1/2 tsp raw honey

  • 1/2 tsp olive oil


  1. Preheat the oven to 200 degrees C and spray an ovenproof dish with non-stick cooking spray

  2. In a large mixing bowl, combine the chicken mince, onion, bell or pimiento peppers and reserved seeds.

  3. Add the garlic, onion powder, soy sauce, 1 tbsp honey, salt, black pepper and basil. Mix well.

  4. Add the egg and mix well.

  5. Roll the mixture into balls and place in the greased dish. Sprinkle over sesame seeds.

  6. Bake for 15 minutes, then remove from the oven and drizzle in the 1/2 tsp honey and olive oil. Return to the oven for another 2 - 3 minutes.

  7. Allow to cool before placing in an airtight container and storing in the fridge to use when needed.

  8. Pop in your picnic basket or pack as padkos!



  • 800g frozen hake fillets

  • 1 tsp Oryx desert salt

  • 1 tsp paprika

  • 1/2 tsp harissa powder or pinch of chilli flakes

  • 1tsp dried parsley

  • 1 red onion. diced

  • 1 tbsp olive oil

  • chopped fresh parsley for garnishing


  1. Preheat the oven to 200 degrees C and spray a roasting tray with non-stick cooking spray.

  2. Place the frozen hake fillets on the tray and bake for 10 minutes.

  3. Remove from the oven and sprinkle the fish first with salt, then paprika, harissa or chilli flakes and parsley respectively.

  4. Scatter the onion over the hake fillets and return to the oven for another 10 minutes.

  5. Remove from the oven, drizzle with the olive oil and bake for another 10 minutes until golden brown and crispy.

  6. Serve garnished with chopped parsley. The fish can be stored in the fridge for up to 2 days.

Remember to grab your kitchen essentials here. Stay tuned to my blog for your daily dose of motivation, exciting recipes, networking sessions, daily inspiration and much more.

Much Love,

Margaret Hirsch

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