All Recipes
8 recipes
Lentil, Feta and Herb Salad
Puy lentils dressed while warm so they absorb the vinaigrette, with a large quantity of herbs treated as a salad leaf.
Smooth Hummus
The two steps that separate silky hummus from grainy: overcook the chickpeas with bicarbonate of soda, and whip the tahini with ice water first.
One-Pot Lemon Chicken Orzo
Orzo cooked risotto-style in stock alongside browned chicken thighs, finished with lemon, dill and feta. One pan, forty minutes.
Greek Salad (Horiatiki)
No lettuce, no vinegar, a whole slab of feta on top. Six ingredients and the only work is salting the tomatoes.
Crisp Falafel Wraps
Made from soaked dried chickpeas, never tinned — that is the one rule. Fried crisp and wrapped with salad and tahini.
Shakshuka
Eggs poached in a spiced pepper and tomato sauce, cooked and served in the same pan. Bread on the side is the whole plan.
Crunchy Kale and Quinoa Salad with Tahini
Kale massaged until it softens, quinoa toasted before boiling, and a lemon tahini dressing thick enough to coat. Keeps for three days without wilting.
Lemon Herb Salmon with Crispy Chickpeas
Salmon roasted on a tray of chickpeas that crisp in the rendering fat, finished with a raw herb and lemon dressing. One tray, thirty minutes.