The Aussie food legend joins Chris in studio to offer some delicious recipes!carrot cake bliss balls3 cups (360g) pecans20 fresh pitted dates2 carrots (160g), peeled and grated1 teaspoon ground cinnamon½ teaspoon ground nutmeg½ teaspoon ground ginger1⅓ cups (130g) LSA mix+ Place 1 cup (120g) of the pecans in a food processer and pulse until finely chopped. Place in a small bowl and set aside.Place the dates, carrot, cinnamon, nutmeg, ginger, LSA mix and remaining pecans in the food processor and process for 1–2 minutes or until the mixture comes together. Roll tablespoons of the mixture into balls and roll in the chopped pecan to coat.  Makes 28.+ LSA is a mixture of ground linseeds, sunflower seeds and almonds. Find it in the health food aisle of the supermarket.Tip: The bliss balls will keep refrigerated for 2–3 weeks. cauliflower falafels with creamy tahini-yoghurt sauce250g cauliflower florets (from approximately ½ cauliflower), chopped¼ cup (70g) tahini1 cup flat-leaf parsley leaves½ cup mint leaves2 tablespoons chopped preserved lemon rind1 long green chilli, seeds removed and chopped3 green onions (scallions), roughly chopped1½ cups (180g) almond meal (ground almonds)sea salt and cracked black pepper4 wholemeal pita breads, halved6 baby cucumbers (cukes), thinly slicedlemon wedges, to servetomato and herb salad1 cup mint leaves1 cup flat-leaf parsley leaves250g cherry tomatoes, quartered1 teaspoon lemon juicetahini yoghurt sauce1 cup (280g) natural Greek-style (thick) yoghurt⅓ cup (90g) tahini⅓ cup (80ml) lemon juice Preheat oven to 180°C (350°F). To make the cauliflower falafels, place the cauliflower, tahini, parsley, mint, preserved lemon rind, chilli and onion in a food processor and process for 15–20 seconds or until the mixture just comes together. Place the mixture in a large bowl, add the almond meal, salt and pepper and stir to combine. Shape ¼ cup of the mixture into a patty and place on a large oven tray lined with non-stick baking paper. Repeat with remaining mixture. Cook for 15–20 minutes or until golden and firm.To make the tahini yoghurt sauce, place the yoghurt, tahini and lemon juice in a bowl. Sprinkle with salt and stir to combine.To make the salad, place the mint, parsley, tomato and lemon juice in a bowl and toss to combine.Fill the pita bread with the falafels, salad and tahini yoghurt sauce. Serve with baby cucumbers and lemon wedges.  Serves 4.Preserved lemon:  A mainstay of North African cooking, preserved lemon adds a zesty note to dishes. To use, remove and discard the salty flesh and bitter white pith, then chop or shred the flavoursome rind.  Serves 6–8.

Weekends with Luke Grant, 9am to 1pm every Saturday and Sunday on 2GB.

<p>Weekends with Luke Grant, 9am to 1pm every Saturday and Sunday on 2GB.</p>

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