I can’t take any credit for this recipe. It belongs to my friend Deepa over at GirlBoyFoodBaby. When I was at her house, she made me a gluten free, vegan cheese toasty and added this to it and I’ve been hooked ever since and can’t stop making it. Coriander is such a great cleanser so…
coriander
Herby Avocado Salad
I’m calling this herby avocado salad instead of herby guacamole, because guacamole is Mexican, and usually uses peppers and / or chillies and this is more of an Israeli inspired salad. Israelis call everything ‘salad’, so even tuna mayonnaise is ‘salad of tuna’ (literally translated!) but we can call this avocado dip if that’s easier?!…
Carrot & Coriander Soup
Autumn is now upon us in London, and I’m feeling the drop in temperature instantly. I tend to make heaps of soups during the winter months. They are great for lunch as they fill you up but are super nutritious also, if you use the right ingredients. Carrots are a great source of fibre and…
Aubergine & Tahini Dip with Oryx Desert Smoked Salt
This is a very common dip in Israel and I often make it for Shabbat dinner. Traditionally the aubergine will be cooked on an open flame, giving it a smoky flavour. Using Oryx Desert Smoked Salt gives it that same flavour, while simply roasting it in the oven. Ingredients 1 large aubergine 2 tbsp tahini…
Roasted Lemon, Sweet Potato & Corn Salad
I recently posted my recipe for Roasted Lemon Ice Cream. The roasted lemons also work beautifully in savoury dishes, especially when combined with Mediterranean or Middle Eastern flavours. This salad is filling enough to have as a meal on its own, or it makes a great side for a family braai (South African BBQ) or…