My purple cabbage salad recipe with sweet potato, pomegranate, bacon, walnuts and fresh dill makes a wonderful year-round salad that can be eaten as a warm salad when just cooked or eaten at room temperature. The vibrant salad is full of texture with lots of crunch and pop from the cabbage, walnuts and pomegranate arils, … Read more
This boondi raita recipe makes a cooling crispy North Indian yoghurt dip or side dish that’s textured with ‘boondi’, crunchy little fried chickpea flour balls that can be bought from an Indian grocer, given a kick of spice with chaat masala, Kashmiri chilli powder and ground cumin, and garnished with fresh coriander sprigs for fragrance. … Read more
Our pearl couscous salad with pomegranate, pistachios and fresh herbs makes a Middle Eastern salad that’s loaded with texture, flavour and aroma. It’s essentially a traditional village salad with the additions of pearl couscous, pomegranate seeds, pistachios and a mix of herbs, but it’s super versatile. Use bulgur or quinoa and whatever nuts or herbs … Read more
This Spanish potatoes and peppers recipe makes poor man’s potatoes – or patatas o lo pobre or patatas pobres in Spanish – a deliciously addictive and rustic dish of potatoes, onions and peppers or capsicums fried in extra virgin olive oil and garlic, seasoned with little else but sea salt and ground cracked black pepper, … Read more
Our recipe for grilled carrots on dill yoghurt with dukkah and fresh aromatic herbs makes a Middle Eastern style side dish loaded with texture, flavour and fragrance that’s fantastic with grilled meats and garlicky chicken. Use baby carrots or carrot batons, grill the carrots or pan-fry them, serve the carrots on dill yoghurt or labneh, … Read more