I’b a big fan of texture in a salad. I like a combination of crunch and soft, so this salad is just perfect. The bread, if fried properly should be really crisp and crunchy it also acts as a little sponge to soak up some of the sharp, tangy dressing. This was a great and simple salad that was assembled in not time at all – perfect to accompany a lazy weekday dinner.

INGREDIENTS:
10 thin slices from a stale baguette
olive oil for frying
1 cup handful shredded cos lettuce
1/2 cup fresh mint (chopped)
1 cup fresh parsley (chopped)
2 tomatoes (seeded and diced)
1 small cucumber (seeded and diced)
1 tablespoon pickled cornichon/gherkin
1 tablespoon green olives (pitted and chopped)
3-4 caperberries (chopped)

For the dressing:
1/2 lemon (juice of)
2-3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
pinch of sugar

DIRECTIONS:
To make the bread, heat the olive oil in a frying pan and fry each piece of baguette until browned and crunchy. Drain on paper towels and cool completely.
Meanwhile, combine all the remaining salad ingredients in a large bowl and roughly break up half the bread into the bowl and toss lightly.
Whisk together all the dressing ingredients and pour into the salad and mix well. Roughly break the remaining bread on top of the salad and serve immediately.

This is a bit of a show stopper! There’s nothing more beautiful than a head of cauliflower so why break it up into florets when you can serve the whole thing as one?! This Lebanese inspired recipe uses the earthy flavours of tahini and pine nuts to match with the slightly sweet flavours of cauliflower. It’s a simple dish but one guaranteed to impress at any dinner party both in appearance and taste.

INGREDIENTS:
1 cauliflower (leaves removed, stalk chopped off so that the cauliflower will sit up straight)
1 cup Greek yoghurt
3 tablespoons tahini paste
1/2 lemon (juice of)
1/2 teaspoon salt
1 tablespoon fresh flat-leaf parsley (chopped)
2 tablespoons pine nuts (fried until golden brown then drained on paper towels)
2-3 tablespoons extra virgin olive oil

DIRECTIONS:
Heat a large steamer pan and cook the cauliflower for 15-20 minutes until tender, but not mushy soft. (The time will vary depending on the size of the cauliflower.)

Meanwhile, combine the yoghurt, tahini, lemon juice, 2 tablespoons water and salt and beat well to combine.

When the cauliflower is cooked, let it rest for a couple of minutes then place on a serving platter and spoon over the sauce. Sprinkle with parsley and pine nuts then drizzle over the extra virgin olive oil.

SERVING:
This will work especially well with fish and chicken dishes, but let’s face it, i’d eat it with just about anything!

This was a bit of a surprise. I’d planned on making just the chicken in a marinade but during the cooking, as luck would have it right next to me on the bench was a carton of pomegranate juice. So I incorporated it into the the recipe. It adds a tart sweetness to the finished dish that compliments the amazing savory garlicky chicken. I’ll definitely be making it again!

INGREDIENTS:
1kg chicken thighs or breast (skin off)
2 garlic cloves (chopped)
1 tablespoon fresh mint
1 tablespoon fresh flat-leaf parsley (chopped)
2 tablespoons pine nuts
1 teaspoon ground cumin
1 teaspoon salt
pepper
3 tablespoons Greek yoghurt
3 tablespoons olive oil
½ lemon (juice of)
1/2 cup pomegranate juice
splash white wine

DIRECTIONS:
Add the garlic, mint, parsley, cumin, pine nuts, salt and pepper to a pestle and mortar and pound into a smooth paste. Add the Greek yoghurt and lemon juice and stir well. Place the chicken in a bag and then pour over the marinade. Chop the remaining lemon half into chunks and throw those in too. Seal the bag and shake well to coat all the meat. Leave for at least 1 hour, but overnight is even better.

Heat a large frying pan with a little olive until hot. Place 4 pieces of chicken at a time in the pan and leave for 5-6 minutes per side until charred around the edges and the chicken cooked. remove from the pan – add a little more oil if neccessary and cook the remaining chicken. Return all the chicken to the pan and with the heat on high add a splash of wine, the pomegranate juice and 1/2 cup water to the pan. Let this sizzle and bubble for 1 minute until thickened. Toss the chicken in the juices then remove from the heat.

SERVING:
Arrange the chicken on a platter then spoon over the juices.

I love hummus. It’s one of the world’s greatest inventions. However, I hate shop bought hummus. I’m not just being snobby, really I’m not! There’s something so horrid about it when compared to the freshly prepared kind. I could eat an entire bowl of it on my own – and often do along with a sizeable wad of flat breads.

INGREDIENTS:
1x400g can cooked chick peas (drained)
1 small garlic clove (crushed to a pulp)
2-3 tablespoons tahini paste (to your taste)
1/2 lemon (juice of)
1/2 cup olive oil
½ teaspoon salt
1 tablespoon Greek style yoghurt (optional)

DIRECTIONS:
Put the chick peas, garlic, tahini, lemon juice and salt into a food processor – blend for about 5 minutes until smooth – scraping down the sides every minute. With the motor running, gradually pour in the olive oil and the yoghurt if using. Scrape into a bowl and smooth out. Leave for 30 minutes to develop in flavour.

SERVING:
Just before serving, to spruce things up, make a small well in the centre and drizzle in some olive oil and garnish with some tomatoes and herbs or maybe a few olives. Serve with flatbreads like pita.

This was a bit of an improvise at the last minute. However, the flavours were just like the the type I’ve eaten at many Lebanese restaurants in the past. Sharp, slightly sweet with an earthy herb note. It worked perfectly alongside the lamb and eggplant dishes also on the table.

INGREDIENTS:
1 red capsicum (diced)
2 tomatoes (seeded and diced)
¼ cup fresh mint (chopped)
½ cup fresh coriander (chopped)
100g shangleesh cheese (or feta)
½ teaspoon sugar
½ fresh lemon (juice of)
1 tablespoon white wine vinegar
2 tablespoons roasted pine nuts

DIRECTIONS:
Combine the capsicum, tomatoes, mint and coriander together and arrange on a large plate or platter. Whisk together the sugar, lemon juice, vinegar and olive oil and pour evenly over the salad. Crumble over the cheese. Leave for 10 minutes to develop in flavour then serve.

SERVING:
Serve alongside meat, fish or other vegetarian options on a meze table.