• 2 med kumara cubed
• 2 tsp cumin seeds
• 2 tbsp olive oil
• 1 tsp ground coriander
• 1 tsp cinnamon
• 1/2 tsp turmeric
• 1/3 c pistachio
• 1 c quinoa
• 1 orange juice and zest
• 1 red onion
• 1 c fresh mint leaves
• 1 c coriander leaves
• 100g marinated feta

Roast the kumara and cumin seeds in the oil. Put the quinoa in a saucepan with 2 c of water and bring to the boil. Cook for 15 mins until tender and the liquid is absorbed. Cool and then combine with all the other ingredients.

• 200g softened butter
• 1 c caster sugar
• 1 egg
• 1 tsp vanilla essence
• 2 c sifted flour
• 2 tsp baking powder
• 2 c frozen raspberries
• 1/2 c chopped white chocolate

Preheat the oven to 180C.  Line a 22cm tin with baking paper. Cream the butter and sugar with an electric beater until light and fluffy, then add the egg and vanilla and beat well.  Fold in the flour and baking powder and mix well.  Press two-thirds of the mixture into the base of the pan.  Scatter the raspberries and chocolate over the base.  Sprinkle the remaining shortcake mixture over the top and gently press down.

Bake 35-40 mins until lightly golden.  Dust with icing sugar when cool and serve with cream, icecream or yoghurt.  Serves 6-8.