Tabouleh Salad

Bulgur wheat- 1/2 cup
Parsley- 1 bunch, finely chopped
Mint-1/2 bunch, finely chopped
Coriander-1/2, finely chopped
Cucumber-1/2, chopped
Tomatoes-2, deseeded, finely chopped
Green onions/scallions -1/2 cup, finely chopped
Lime juice-2 tbsp
Salt and Pepper
Olive oil-1 tbsp

Cook the bulgur wheat as per packet instructions. Add  bulgar wheat, herbs, cucumber, tomatoes and green onions into a bowl. Mix well. Add olive oil, pepper, salt and lime juice. Mix well.



Chickpeas- 1 can, drained & rinsed
Tahini paste- 3 tbsp
Lime juice-1-2 tbsp
Garlic- 1 clove, minced
Cumin - a pinch, crushed
Olive oil-1tbsp

Add the above ingredients in a food processor and pulse to form a smooth paste.
Add 1-2 tbsp of water if desired. Turn out into a dinner plate, drizzle olive oil and sprinkle a pinch of paprika.
Serve with carrot or cucumber sticks and toasted pita bread


Pain au chocolat/ Chocolate Croissant

Pastry Roll- for 6 croissants
Dark chocolate sticks-12
Chopped nuts-3 tbsp (almond, pecans and cashew- optional)
Milk/Egg white

Unroll the dough and separate it into 6 pieces. Spread a tsp of nutella on each and sprinkle chopped nuts. Place 2 chocolate sticks and roll the dough into desired shape. Bake in the oven for 12-15 minutes or until golden brown.Glaze with milk or egg wash for a deep golden colour.
Serve fresh from the oven!