12 uncooked medium king prawns (shrimp) (540g)

1/2 fresh small red Thai (serrano) chilli, chopped finely

2 cloves garlic, crushed

2 teaspoons finely grated lime rind

1 teaspoon finely chopped fresh coriander (cilantro) root and stem mixture

1 tablespoon cold-pressed extra-virgin coconut oil

1 lime, cut into wedges quinoa pilaf

3/4 cup (150g) dried red quinoa

1 small red onion (100g), sliced thinly

1 clove garlic, crushed

1 teaspoon each ground cumin and coriander

1/2 small cauliflower (500g), cut into small florets

11/4 cups (310ml) filtered water

3 medium kale leaves (120g), trimmed, shredded coarsely

2 tablespoons roasted silvered almonds

1/2 cup loosely packed fresh coriander

1. Shell and devein prawns, leaving tails intact. Combine prawns, chilli, garlic, rind, coriander root and stem mixture and oil in a medium bowl; toss well to combine. Cover; refrigerate 30 minutes.

2. Meanwhile, to make the quinoa pilaf, rinse quinoa well; drain. Heat oil in a small saucepan; cook onion, garlic and spices, stirring, until onion softens. Add quinoa, cauliflower and the water to pan; bring to a boil. Reduce heat; cook, covered with a tight-fitting lid, about 15 minutes or until water is absorbed and quinoa is tender. Remove from heat, stir in kale; stand, covered, 10 minutes. Fluff with a fork. Stir in nuts and coriander.

3. Thread prawns onto 12 bamboo skewers. Cook skewers on a heated grill plate (or grill or barbecue) until prawns change colour.

4. Serve skewers with quinoa pilaf and lime wedges.

1/2 cup (100g) dried chickpeas (garbanzo beans)

1/2 cup (100g) pearl barley

150g (41/2 ounces) green beans, trimmed

500g (1 pound) pumpkin, unpeeled, sliced thinly

4 baby beetroot (beets) (100g), peeled, trimmed, quartered or halved

50g (11/2 ounces) soft goat's cheese, crumbled

2 tablespoons toasted pepitas (pumpkin seeds)

Maple and thyme dressing: 2 tablespoons cold-pressed extra-virgin olive oil, 2 tablespoons pure maple syrup 2 tablespoons white wine vinegar 2 teaspoons fresh thyme leaves

1. Place chickpeas in a small bowl, cover with cold water; stand overnight, drain.

2. Preheat oven to 200°C/400°F

3. Cook chickpeas and barley in a medium saucepan of boiling filtered water, about 20 minutes or until tender. Add green beans to pan in last 1 minute of cooking time; drain. Rinse under cold water; drain.

4. Meanwhile, to make the maple and thyme dressing, combine ingredients in a screw-top jar, season to taste; shake well to combine.

5. Combine pumpkin and beetroot with 2 tablespoons of the dressing in a small baking-paper-lined baking dish. Roast about 20 minutes or until caramelised and tender.

6. Combine barley, chickpeas, beans, pumpkin and beetroot with spinach and remaining dressing in a medium bowl; toss gently. Serve salad sprinkled with cheese and pepitas.

1/4 cup (35g) coarsely chopped hazelnuts 1/3 cup (15g) flaked coconut

1 cup (110g) cacao butter, chopped finely 1/2 cup (50g) cacao powder

1/3 cup (80ml) raw honey or pure maple syrup

Pinch Himalayan pink salt

1/2 cup (60g) fresh or frozen raspberries

1. Preheat oven to 170°C/330°F

2. Place nuts and coconut on an oven tray; roast about 3 minutes or until browned lightly. Cool.

3. Meanwhile, place cacao butter in a medium heatproof bowl set over a medium saucepan of simmering water (do not let water touch base of bowl). Stir cacao butter until it is melted. Remove from heat; stir in sifted cacao powder, honey (or maple syrup) and salt.

4. Pour cacao mixture onto a baking-paper-lined small oven tray. Sprinkle with nuts, coconut and berries. Freeze 30 minutes or until set. Break into pieces; store in freezer.