Cavolo nero (also known as black kale, black cabbage or Tuscan kale) is packed with antioxidants, high in vitamins and minerals - including lutein, vitamins A, C, K, fibre, calcium, manganese and iron - and a must for the healthy shopping list.
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.
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.
● 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.