Roasted broccoli with tahini dressing

By far my favourite method of cooking vegetables is to roast them. The intense heat of the oven creates a caramelised flavour that transforms dishes into something special. Lately, I have been roasting a lot of cauliflower and broccoli with some very good results. This recipe came about after I updated my spice cupboard with sumac. This deeply sharp spice is the main ingredient to my za’atar which I have used here with roasted broccoli. The tahini and lemon dressing adds a fresh creaminess to the finished dish. Continue reading “Roasted broccoli with tahini dressing”

King prawns with sun-dried tomatoes, garlic and chilli

My local supermarket here in Nice has a great seafood section. The produce is always fresh and appealing. The selection of fish and shellfish changes quite frequently, and often sold for a good price.

On my most recent trip to the supermarket, I noticed that there was an abundance of whole, fresh king prawns, in their shells. The shells can be awkward to remove, but the taste of the prawn is always so much better. I bought cooked king prawns for this recipe as they are easier to prepare. Continue reading “King prawns with sun-dried tomatoes, garlic and chilli”

My hummus

I love hummus, I could eat it with everything. Unfortunately shop-bought hummus never really lives up to my expectations. One of my biggest issues is that they normally have vegetable oil rather than olive oil. Hummus for me has to be made with olive oil. So after tasting far too many disappointing shop-bought hummus, I have decided to create my own.

Trial and error and lots of research from Greek, Lebanese and Turkish cookbooks has enabled me to create a hummus exactly how I like it. I am starting with a basic hummus recipe that I can then change and incorporate additional flavours at a later date. Continue reading “My hummus”