The secret to this delicious recipe is the grilled corn, nutty brown rice and aromatic dressing of toasted cumin seeds. Brown jasmine rice is available at Chinese shops and selected supermarkets.

2 ears corn, husked

Exra virgin olive oil, for brushing

1 cup cooked brown jasmine rice, don’t overcook

1 can chick peas, drained

1 red capsicum, seeded and finely chopped

1 cup green spring onions, sliced

2-3 fresh red chillies, chopped

3 tablespoons extra virgin olive oil

Juice of 1 lime

1 teaspoon cumin, dry toasted & crushed

1 clove garlic, finely chopped

3 tablespoons chopped fresh coriander (dhaniya) leaves

salt and freshly ground black pepper

1 cup crumbled feta cheese (optional)

1/2 cup fried Chinese shallots (optional, from Chinese shops)

1. Preheat the grill to medium-high heat.

2. Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.

3. Add corn, brown rice, beans, red capsicum, chilli, and spring onions to a large bowl.

4. In a dry fry pan with no oil, lightly toast the cumin seeds until they pop. Crush or grind into a rough powder.

5. In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, coriander, and salt and pepper.

6. Fold dressing into the veggies and top with the crumbled cheese and toss.


This is a Fijian tropical twist on the basic mayonnaise recipe. Add roasted spices like cumin, coriander or more citrus peels to give it even more punch

2 fresh egg yolks

1 heaped teaspoon Dijon mustard

500 ml virgin coconut oil (or virgin olive oil)

1-2 tablespoons white wine vinegar

½ lemon; 1 teaspoon raw honey

sea salt

1. Whisk the egg yolks, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened.

2. Whisk in 1 tablespoon of white wine vinegar. Continue to gradually add the remaining oil, whisking continuously.

3. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.



This warm salad recipe takes advantage of the local cauliflower at the markets and combines well with the protein-rich chickpeas and nutty quinoa (‘kin-wah’) grains.

If you can’t find quinoa, substitute with brown rice, couscous or even noodles.

350 gm cauliflower (about ½), cut into small florets

1 garlic clove, finely chopped

Finely grated rind and juice of 2 lemons, or to taste

100 ml extra-virgin olive oil

400 gm canned chickpeas, drained, rinsed

200 gm quinoa, cooked as per packet instructions

1½ cups each flat-leaf parsley, basil and mint (or any fresh herbs)

3 green spring onions, thinly sliced

1 tablespoon sherry vinegar (or red wine or normal vinegar)

100 gm feta cheese (optional)

1. Preheat oven to 220C. Combine cauliflower, garlic, half the lemon rind and 1 tablespoon oil in a bowl, season to taste, spread on a large oven tray and roast until golden and tender (15-20 minutes).

2. Pat chickpeas dry with absorbent paper, then combine with remaining lemon rind and 1 tablespoon oil in a bowl, season to taste, spread on an oven tray and roast until golden (15-20 minutes).

3. Combine parsley, mint, spring onion, vinegar, lemon juice and remaining oil in a large bowl, add cauliflower, chickpeas and quinoa, season to taste and toss to combine.

4. Scatter with feta cheese and serve warm.

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