Salads – Page 4 – Cardamom and Dill

Greek Tenderstem Broccoli Salad with Sun-soaked Tomatoes and a Greek Honey, Olive Oil and Lemon Dressing

Now we have so much more of time on our hands, we can be more mindful of our friends, family and neighbours which is lovely but cooking continues to be my solace and I’m taking my time. I’m reminding myself of happier times – when we could travel – by designing simple menus that remind…

Sicilian Peperonata with Lemon-infused Labneh

A lovingly nurtured peperonata – a classic Italian stew of red and yellow peppers, onions and plum tomatoes – is not only a thing of beauty, it’s incredibly versatile. I use it as a salad in the summer, a warming stew in the winter, as a topping to a crispy pizza or bruschetta, stirred into…

A Vibrant Mediterranean Tart with a Wild Garlic Salsa Verde

Yesterday’s rainy afternoon came over all productive with some contemplative baking alongside a backdrop of traditional Greek music. The result was this caramelised onion, roasted plum tomato and mozzarella tart garnished with rocket leaves, fresh basil and toasted pine kernels. When it came to supper time, we turned down the lights, turned up the music…

Picasso’s Omelette Niçoise with a Classic Salade Verte à la Française

For Pablo Picasso, food was a central part of life. From the age of 17, he auctioned his sketches for around one peseta (about the same price as a bottle of house wine) to raise money for his supper at Barcelona’s El Quatre Gats (The Four Cats) restaurant – for whom he designed their classic menu and…

Turkish Carrot and Garlic Yoghurt Salad

The stories that I tell are inspired by a lifetime spent travelling around the countries that kiss the coasts of the Mediterranean sea, by every restaurant and cafe I’ve had the pleasure of kicking back in; by the bustling markets, glittering delicatessens and traditional food stores that have sparked new idea; by the forgotten recipes I…

Mexican Sweetcorn and Chilli Fritters with a Chipotle and Lime Salsa

The joyful exuberance of Mexican culture has always appealed to me but it was the sound of a hundred beating drums that first drew me to downtown Austin one hot and sultry Sunday morning. It was late October and a time of celebration for the Mexican people who were gathering together to pray for, and remember,…

The 105 Lincoln Greens and Carrot Slaw with a Crème Fraîche and Grain Mustard Dressing

Okay, I’ve decided to deviate slightly from my Mediterranean heartland by sharing some of the American stories and recipes that have inspired my personal repertoire simply because – suddenly and inexplicably – I have the time to explore all of my travel memories. A few months ago after a long drive across the Texan desert,…

Dimitri’s Greek Salad (Horiatiki)

It seems all sorts of crazy to post a recipe for a Greek Salad but then there are Greek salads and there are GREEK salads that zing so fresh that they deserve a little mention here. Years and years ago, I spent some time in the tiny fishing village of Gáïos on the verdant island…

Butterbean, Broccoli and Sugar Snap Salad with Mallorcan Caper and Sultana Dressing

Some years back, way before the Internet had begun to rule our lives, the married owners of a design studio I worked for hired an old stone farmhouse deep in the Mallorcan countryside. Their intention was to take the whole summer off which meant that a couple of us had to volunteer to take papers and…

Lebanese Batata Harra, Turmeric Spiced Potato Salad

Across the eastern Mediterranean – and, indeed, the whole of the Middle East – vegetable-based dishes are as much revered as any that may contain meat or fish. They are the heroes of mezze-based feasts; they are stuffed, they are stewed, deep-fried, sautéed and steamed. Above all, they are always in season and often purchased on…