Muhammara is a spicy Middle Eastern dip. It’s typically made of roasted red peppers, walnuts, olive oil, garlic, pomegranate molasses and chilli peppers.
Moutabbal is a Lebanese aubergine dip very similar to Baba Ganoush. It is made from the flesh of smoky grilled aubergines mixed with creamy, nuttty tahini.
Colourful, attractive and bursting with flavour, a caprese salad is a great dish for any summer party. Though simple to prepare, it has the real wow factor.
These miso-glazed aubergines are not only vegetarian, but also vegan. Sticky, sweet and tangy, they are a great meat subsitutue for a barbecue or dinner.
This stuffed calamari dish takes a little bit of time to make, but is definitely worth the effort. Serve it as an elegant starter or as a treat for supper.
This is my real Greek salad recipe. In order for the dish to be as authentic as possible, try and use the best ingredients you can find.
This zesty quinoa salad with grilled courgettes and a refreshing yoghurt coriander dressing is ideal for a hot summers day.
Walnuts have an extra richness and creaminess, which makes this basil and walnut pesto perfect to use with a crunchy asparagus salad.
