Warm Rainbow Cauliflower, Toasted Nut & Tahini Salad

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Autumn is a great time of year for warm salads. It’s not very warm outside, but it’s also not too cold yet. Leafy summer salads don’t appeal, but neither does hot stews, so this salad is the perfect gateway between the seasons. This warm salad is especially autumnal with the beautiful green and purple cauliflower. I love roasted cauliflower, as you will have read in a previous post, as it reminds me of the exceptionally tasty, but not so healthy deep-fried cauliflower I grew up with in my Mama’s very Middle Eastern kitchen. Roasting gives you all the flavour and texture, but it supremely better for your health.

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Mama’s Baba Ghanoush (Aubergine Dip)

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Baba Ghanoush is increasingly popular in the UK, throughout Europe and North America. This makes me very happy as I want people to eat it, and I also want them to try my recipe. The way I make it is a very traditional way that the women in my family have been making it for generations right at the heart of where the dish originates from. I remember the delicious smoky smell of chargrilled aubergines wafting through the warm air of our house when I would return from school.

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Tomato and Pickle Salad

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The tomato salad is an essential part of every Palestinian meal; breakfast, lunch and dinner. served along side falafels, halloumi, hummus, warm bread, lentils or rice and chicken is it a great addition to any meal. In its purest form, it only consists of bright red and sweet tomatoes, top quality extra virgin olive oil and a pinch of salt. However, many things can be added from onions, cucumber or parsley to add flavour and nutrition and complement the overall meal.

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