Silverbeet, potato and chickpea salad with tahini and lemon dressing
Lebanese Dishes / Mezze / Side dishes / Vegan / Vegetarian

Silverbeet, potato and chickpea salad with tahini and lemon dressing

This is the season for silverbeet or chard, and I love to serve this salad warm in winter. This particular salad uses the stalks of the silverbeet which many people tend to discard. It is my version of a Lebanese salad which was invented to make use of the stalks which are usually left behind … Continue reading

Freekeh salad with macadamia, barberries and feta
Modern Australian / Recipes / Salads / Vegetarian

Freekeh salad with macadamia, barberries and feta

Freekeh is wheat  harvested when still young and green, then roasted and rubbed to remove the grain from chaff. It has a special smoky flavour and is quite rich in fibre and protein. It is traditionally cooked as a stew, however chefs of modern Middle Eastern cuisine are reinventing this ancient grain and using it … Continue reading

Kale, sun dried apricots, walnuts, asparagus and beetroot salad
Modern Australian / Salads / Vegetarian

Kale, sun dried apricots, walnuts, asparagus and beetroot salad

The tangy taste of the sun-dried apricots teams up really well with the crunchiness of walnuts to give this salad an interesting twist on flavours. The Beetroot and the grilled sweet potato introduce a lovely sweetness which contrasts quite well with the sourness of the dressing. prep time: 20 min cooking time: 30 – 45 min … Continue reading

Grilled fig salad with pomegranate molasses and caramelised walnuts.
Mezze / Side dishes / Modern Australian / Salads

Grilled fig salad with pomegranate molasses and caramelised walnuts.

The sweet and salty flavours pair so well in this refreshing salad. It has various textures too which makes it a delight to the palette. Note: for a vegetarian option, omit the prosciutto and scatter extra cheese pieces on top of salad. Serves: Two people Prep Time: 15 min Cooking time: 5 min 4 figs … Continue reading

Stuffed mushrooms with walnut, feta and olives.
Modern Australian / Recipes / Vegetarian

Stuffed mushrooms with walnut, feta and olives.

A delicious gluten-free light alternative to the usual stuffed mushroom recipes. It makes a great entrée or use small button mushrooms as appetizers. I bought these gorgeous Portobello mushrooms yesterday, they are the brown large ones, but you can most definitely use large button mushrooms instead. Feel free to experiment with goat feta or sheep … Continue reading