An easy-peasy salad for those forgotten green beans in your fridge. Vegan, gluten-free, healthy and delicious. Ingredients 400g green beans, trimmed 3 garlic cloves Juice of ½ lemon 3 tbsps. of olive oil Salt and pepper Method Cook the green beans in a pan of lightly salted boiling water for 10 mins until they are… Continue reading Green Beans with Lemon and Garlic

Halloumi is a love/hate relationship for me because a lot of the time it’s a cremated vegetarian alternative on many boring menus. Best eaten straight after cooking, this recipe is a great way to avoid overcooking as the marinade guards against it. Cutting the slices about 1.5 cm thick also helps. Ingredients 1 small bunch… Continue reading Grilled Halloumi with Mint and Garlic

This is a glorious dish that I’ve eaten five times in the last week. It’s perfect for breakfast, brunch or supper. Awarma is lamb confit originating in Lebanon and I was lucky enough to be gifted a homemade jar by my friend Tania’s mother from Beirut. Eggs awarma is a traditional breakfast dish in Lebanon… Continue reading Scrambled Eggs with Lamb and Pine Nuts

This recipe for roast chicken couldn’t be easier. I substituted our za’atar dukkah below and used 2 tbsps. with 2 tbsps. of olive oil for a lovely crunchy crust. FYI, the cooking times listed are for a 1.2 kg chicken so please adjust if your chicken is on the larger size. Ingredients 1.2 kg chicken… Continue reading Za’atar Roast Chicken

Arak is an aniseed flavoured alcoholic drink which turns milky white when water is added to it. Commonly called arak in Lebanon and similar in taste to raki in Turkey or ouzo in Greece, which is what I used below. If you have none of these at hand, use pernod or sambuca instead. On a… Continue reading Fried Leeks in Tomato and Arak with Almonds

Absolutely delicious salad which can be eaten warm or cold. Freekah differs between brands so use the amount of liquid instructed on the packet. Small portion for a side and a larger portion for a filling main. Looks great too, Ingredients 4 tablespoons of olive oil 2 red onions thinly sliced 250g whole grain green… Continue reading Freekah, Feta, Figs and Caramelised Onion Salad

Really great oranges are coming into season and this salad is a perfect made with any variety. A quick and fresh salad, ticking the vegan and gluten free boxes. The cloves oil garlic I used were massive so maybe half the amount of garlic in the dressing if the cloves are on the super sized… Continue reading Orange and Red Onion Salad

Week 1 of the my 2020 cookbook challenge has come and gone as I’m a little late posting my first recipe #Januaryblues. Anyway, here goes. I’m starting with a pretty easy recipe, Potato salad with tahini dressing, with a little nod  to Veganuary.  The vegan tahini dressing is creamy and tart, the green pepper lends added crunch and… Continue reading Potato salad with tahini dressing

If you, like me have an abundance of green beans this recipe is a great way to use them up and provide a little warming comfort as the weather turns. It’s Middle Eastern in essence but I’ve adapted it to reduce the large amounts of oilve oil traditionally used, replacing it with stock. Equally delicious… Continue reading Stewed Green Beans