A dish to straddle the seasons - warming but with a hint of summer.
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This has been my favourite lunch in recent weeks – a slice of buttery toast topped with a spicy chickpea salad, feta and a creamy herb dressing.
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This has a lovely rich tomato flavour, with sweetness from slow cooked onions and peppers, and a freshness from ginger and fresh coriander.
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A great use for homemade chicken stock - a little heat from harissa and ground ginger plus a spice combination of cumin, coriander, turmeric, cinnamon and saffron.
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This dish straddles the seasons nicely, being full of fresh summer flavours whilst also looking towards cooler weather when you know you want something warm and a great depth of flavour.
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The thing I take from this recipe and will use again is the dressing for the chickpeas – olive oil, lemon juice, lemon zest, za’atar plus salt and pepper.
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We ate this with warmed pitta breads, which were wonderful for soaking up the broth as well as scooping up bits of dish.
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Low calorie and good for a detox.
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"This dish feels familiar yet with an exotic slant."
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I love lamb leftivers, especially for packed lunches.
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Another great recipe from Moro.
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A great new way to use carrots.
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I love lamb which can be “carved” with a fork and spoon.
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This is a recipe I turn to time and again, especially when hosting large groups.
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The flavours are very gentle but easily oomphed up with some chilli.
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I loved the basil crème fraiche dressing.
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Can I make a good enough dosa?
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I also made a prawn version of this.
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