Spring wraps and Scookies - Everyone’s kitchen

Spring Wrap

Rose petal scookies

Harvest of the day

Mint, spring onions, radish leaves, parsley, coriander, spinach, rose

Side salad: Mizuna, chives, lettuce, mustard, fennel

Spring wrap: Radish greens hummus, grated carrot and cucumber, side salad

Radish Greens hummus 


  • 250g chickpeas
  • 5 radishes with leaf
  • 1 large garlic clove (or 2, depending on the strength of the garlic you’re using)
  • juice of half a lemon
  • 1 tablespoon tahini (sesame paste)
  • a dash of water
  • olive oil
  • pepper and salt to taste


Add the chickpeas to the food processor with a bit of the liquid from the jar or a bit of water to make it smoother. Add lime juice, peeled garlic, tahini and the radish with leafs.

Blend until you’ve reached a quite smooth mixture and add some olive oil until you’ve reached the desired consistency. Season with pepper and salt.

Quick Falafel


  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 tablespoon minced garlic
  • 1 medium onion, finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 to 3 tablespoons all-purpose flour
  • 1 1/2 cups vegetable oil, more as needed


Combine everything into a food processor but the oil. Form mixture into pingpong-sized balls. Slightly flatten.

Add oil to a large skillet and heat over medium-high until oil shimmers. Shallow-fry falafel in batches to avoid crowding pan, 2 to 5 minutes per batch, flipping when browned on one side and adding more oil, if needed. Remove from skillet and drain on paper towels. Serve falafel by itself, or with warm pita bread with veggies, or tahini sauce.

Beetroot and feta salad


  • 200g bag baby spinach leaves
  • 500g cooked beetroot
  • 2 x 200g packs feta cheese, crumbled
  • bunch mint leaves, roughly chopped
  • bunch spring onions, finely sliced
  • 2 long red chillies, halved, deseeded and finely sliced
  • For the dressing
  • 5 tbsp rapeseed oil
  • 5 tbsp honey
  • 5 tbsp lemon juice
  • 1 tbsp Dijon mustard


Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.

To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.

Rose Petal Scookies

Family Foraging book by David Hamilton – Cross between a scone and a cookie


  • 125 coconut milk (or any milk)
  • 125 ml yogurt
  • 65 semolina
  • 25g chopped pistachio nuts
  • 1 tbsp honey
  • ¼ tea rose water
  • 2 table died petals 
  • ½ teaspoon baking powder
  • 155g self raising flour
  • Maple syrup or rose syrup to drizzle


Preheat oven to 175C

Combine the milk, yogurt, semolina and and rose water together in a large bowl

Add the rose petals, chopped nuts and honey

Stir in the baking powder and slowly stir through the flour

Use a dessertspoon to spoon the mixture onto a greased baking tray in cake-size portions

Bake for 20 minutes or until golden brown

Remove from the oven, prick each cookie with a fork and drizzle liberally with the maple or rose syrup

Serve with ice-cream, or as a scone with butter and rose jam.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published