tonight's dinner: hunza pie with carrot, currant and watercress salad

As usual I consulted the Herald and found they had a recipe for hunza pie. The pastry is easy and delicious but I modified the pie contents slightly.

* Sweat a brown onion with some garlic in a frying pan.
* Add a teaspoon each off freshly ground cumin and fennel seeds and fry over a medium heat for 2 minutes.
* Add the chopped spinach until wilted. Add a cup of cooked brown rice and let cool. 
** optional: add a handful of pine nuts.

* When cool add 200g each of ricotta and feta and a lightly whisked egg. Stir until combined.
* Fill the cooked pastry shell with this mixture and too with black sesame seeds.
* Cook at 180*c for 55 min. If the pastry is browning cover with aluminium foil to prevent burning.
* Let the pie cool for 10 mins before eating. Serve with a salad or steamed potatoes and a dollop of good chutney.

Carrot & currant salad (the kids loved this one)

* Combine 2 grated carrots, a third of a cup of currants and half a continental lettuce.
* Take the leaves off half a bunch of parsley, mint and water cress and add to the salad.
* Top with black sesame seeds and a drizzling of Pukara lime infused olive oil (or olive oil & a squeeze of orange juice).