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Prep time: 10 minutes Gluten Free, Vegan Inspired by The Middle Eastern Vegetarian Cookbook by Salma Hage. Ingredients 2 ripe avocado, mash with a fork 1 lemon, juiced 1 tablespoon of tahani pinch of sea salt 2 spring onions (scallions), chopped small 2 tablespoons fresh chopped coriander (or parsley) Method Mash the two ripe avocado with a fork in a bowl, then squeeze in the juice of …
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Prep time: 10 minutes Cooking time: 12 minutes approx. Gluten Free, Vegan Inspired by The Middle Eastern Vegetarian Cookbook by Salma Hage. Ingredients 1 red pepper, roasted 1 glove of garlic 230g cooked chickpeas, (1 x 400g can drained of water) 3 tablespoons extra virgin olive oil 1 tablespoon water 2 tablespoon tahini 1/2 a lemon, juiced Pinch of salt Method Turn the grill on to …
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Prep time: 10 minutes Cooking time: 17 minutes Gluten Free, Vegan Inspired by The Middle Eastern Vegetarian Cookbook by Salma Hage. Ingredients reduced salt vegetable stock, mixed with 450 ml (2 cup) of boiling water 180g (2 cups) of unroasted buckwheat 130g (1 cup) fava or broad beans 3-4 (1 handful) tablespoons of fresh coriander, finely chopped 6-8 cherry tomatoes, chopped small 1 small glove garlic, finely chopped …
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Prep time: 10 minutes Cooking time: 5 minutes Gluten Free, Vegan Inspired by The Middle Eastern Vegetarian Cookbook by Salma Hage. Ingredients 200g (4) carrots, ends trimmed, peeled and grated 15g (1 handful / 4 tablespoons) of washed parsley, finely chopped 1 tablespoon of sesame seeds, lightly toasted in a small dry frying pan 1 tablespoon extra virgin olive oil 1 1/2 tablespoons apple cider vinegar Method Prepare the …
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Prep time: 10 minutes Cooking time: 10 minutes Gluten Free, Vegan Inspired by The Middle Eastern Vegetarian Cookbook by Salma Hage. Ingredients 250g (2 generous cups) chickpea (gram) flour, plus a little for dusting 1 teaspoon baking powder, check for gluten free option 3 tablespoon seasme seeds, toasted in a small dry frying pan 2 tablespoon, finely chopped fresh mint 6-8 tablespoon cold water, filtered 1 teaspoon …
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This week I have found my inspiration from the gorgeous, newly released The Middle Eastern Vegetarian Cookbook by Salma Hage. Flicking through her impressive book I felt the need to put together a Mezze plate selection of my own, which consists of a Buckwheat and Fava Bean Salad, a Simple Carrot Salad, a Roasted Red Pepper Hummus Dip, an Avocado and Spring Onion Dip and homemade …
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