I made this cake out of pure love for tahini – not the dense, greyish sludge, but silky, creamy Middle Eastern tahini. It is intensely rich and smooth, with a kind of muskiness I find hugely appealing, particularly when combined with honey, oranges and spices.
This cake really showcases the sesame, so if you're a fan, grab a wooden spoon and a couple of bowls and get baking.
Renowned across the Middle East, this colourful salad gained popularity on the kibbutz, where they always had fresh produce at hand: juicy cucumbers, ripe tomatoes, sweet peppers, gentle onions, aromatic mint, and vitamin-packed parsley.
A dash of good quality olive oil and some lemon juice and the salad is complete! Israelis even eat it with breakfast.
● 1 cucumber
● 3 large firm tomatoes
● 4 spring onions
● 3 large aubergines
● 6 medium eggs at room temperature
● 100g feta cheese, crumbled
● Olive oil
● Juice of 2 lemons
● Salt and pepper
● 1 tbsp tahini
● ½ tsp harissa
● 100g of spicy mango chutney
I love balsamic strawberries! If you usually make a caprese salad with tomato and mozzarella, it's only a matter of time before you'll be convinced about this pairing. Trust me - before no time you'll be adding these delicious balsamic strawberries over ice cream.
The pairing of salty halloumi with this honey, chilli and ginger dressing is I think a winner. I remove all the seeds from the chilli as it is still quite spicy-hot once heated and cooked with the honey for a few minutes. This way you can still taste the sweet honey, aromatic ginger and spicy chilli which hits the saltiness of the haloumi… all in the same bite.
This colourful combination of salad ingredients, served with hot couscous and halloumi cheese is great for a light lunch or supper any time of the year. I love halloumi for its unique texture. It's ideal for cooking as it keeps its shape brilliantly even when hot. If you can't find halloumi, mozzarella is a good alternative although its texture is quite different.