I served this eggplant mezze plate yesterday as a starter for lunch with friends. I used eggplants in two ways - thinly sliced and roasted with smoked salt and olive oil, and also roasted whole, with a head of garlic, to turn into a dip. They tasted delicious on top of toasted pita bread with a dollop of homemade labneh and rose harissa. The labneh ... Read More
tahini
Roasted Romanesco with Green Pea Hummus
Romanesco broccoli, or Roman cauliflower, has to be one of the most beautiful vegetables I’ve ever encountered. The first time I saw one, I was reminded of a piece of chartreuse coral. The pale green florets are arranged in an intricate, fractal-like, conical spiral formation. Romanesco belongs to the plant species Brassica oleracea, which also ... Read More
White Bean Dip
I usually spend a bit of time in the kitchen at the weekends, making a few things for the week ahead so that mealtimes are not such a rush. My kids love hummus, either to have in their sandwiches, or as a dip for chopped vegetables. Did you know that hummus means chickpea in Arabic? However, I digress because I had no chickpeas on hand. I used a ... Read More