Kale Tabbouleh with Pomegranate and Pine Nuts
Fresh, herby and packed full of goodness, this kale tabbouleh with pomegranate is a delicious twist on the classic Lebanese salad.
Fresh, herby and packed full of goodness, this kale tabbouleh with pomegranate is a delicious twist on the classic Lebanese salad.
Sweet figs pair perfectly with salty blue cheese. Serve these baked figs with blue cheese as canapés, as a starter or as a delicious snack on a mezes table.
Sweet butternut with spicy harissa and salty feta is a match made in heaven. Serve this roast butternut dip with freshly made wholemeal pita breads.
Melitzanes Imam Bayildi is one of my favorite dishes. Stuffed with a delicious sauce, the aubergines are slow cooked until they are fall apart tender.
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.
Harissa paste is a hot and spicy red North African sauce. It is eaten as a condiment or added to dishes such as stews, sauces, soups or couscous.
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.