Israeli Slow Roasted Beetroot, Lemon and Mint Hummus

Beetroot is one of my all time favourite vegetables and I just can’t get enough of its earthy sweetness. Sure, it’s messy to prepare but don’t let that put you off. As you will probably know, hummus – a thick paste made from ground chickpeas, tahini, olive oil, lemon and garlic – originally came from the Middle…

Lebanese Lemon-infused Labneh with Zhoug

Labneh is a beautiful soft cheese made from strained yoghurt that can be eaten with pretty much everything but is especially good alongside rich and spicy mezzes and falafel. The good news is that it’s dead easy to make. All you have to be mindful of is the quality of the yoghurt you use so don’t be tempted…

Moroccan Pomegranate Roasted Vegetable & Chickpea Salad

This is one of those salads that’s so easy to make yet so tasty. It’s based on a family recipe given to me by my friend Aleah who lives in a beautiful traditional house on the edge of a secluded beach on Morocco’s Mediterranean coast. It baffles me that so few people associate Morocco with the Med, I…