Almond and Orange Honey Cake
A small round cake rich in eggs and honey, with orange flesh and chopped almonds. Vanilla joins the batter; let the dense bake rest in its tin before dividing four dessert portions.
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Almond and Orange Yogurt Cake with Mint
Natural yoghurt and orange flesh keep this almond cake moist, with finely sliced mint throughout. The mixture is baked as a broad layer and allowed to settle before six generous portions are cut.
Artichoke and Courgette Soup
Courgette, aubergine and onion simmer with oregano. Drained artichoke hearts are warmed in the broth before fresh dill is added.
Artichoke and Cucumber Salad
Artichoke hearts, cucumber, courgette and radish are tossed in a parsley and Greek yogurt dressing. Lemon wedges accompany the salad.
Artichoke and Feta Quinoa Salad
Chilled quinoa, artichoke hearts, feta and tomato are dressed with parsley and oregano vinaigrette. Lemon wedges are served alongside.
Artichoke and Rice with Mint
Roasted artichoke hearts and cooked rice are folded with Kalamata olives, mint and herbs. Serve with natural yogurt and crisp baked filo.
Aubergine and Spinach Couscous
Aubergine and tomato simmer with onion and oregano until tender. Chickpeas, spinach, couscous and mint are folded through.
Baked Artichoke and Spinach with Dill
Baked artichoke hearts and wilted spinach are combined with tomato, Kalamata olives and dill. Serve over natural yogurt with crisp pita and lemon wedges.
Baked Courgette and Chickpeas with Feta
Baked courgette and chickpeas are folded with feta, dill, mint and natural yogurt and spooned into golden filo cups. A light scattering of toasted breadcrumbs finishes the filling.
Baked Lamb and Aubergine with Yogurt
Lamb is baked with oregano and black pepper and combined with roasted aubergine, chickpeas and tomato. Serve over natural yogurt with crisp baguette toasts.
Bell Pepper and Chickpea Couscous
Bell pepper and onion are cooked until tender, then chickpeas and artichoke hearts are warmed through. Couscous, mint and parsley complete the dish.
Bell Pepper and Feta Pita Bites
Thick Greek yogurt and ricotta bind diced bell pepper, cucumber, feta, oregano and herbs. Spoon the mixture onto grilled pita triangles just before serving.
Chickpea and Tomato Rice with Lamb
Lamb and tomato simmer with onion and oregano. Cooked chickpeas, brown rice and pasta are folded in, with lemon wedges served alongside.
Chickpeas and Bell Pepper with Mint Yogurt
Roasted chickpeas, bell pepper and artichoke hearts are served on baguette toasts spread with mint yogurt. A light scattering of toasted breadcrumbs finishes the topping.
Courgette and Spinach Pita Bites
Tender courgette and wilted spinach are layered on grilled pita and topped with cooked white rice seasoned with oregano, black pepper and herbs.
Courgette and Tomato Sauce with Garlic and Mint
Raw courgette and tomato are puréed into a light sauce with garlic, mint and red wine vinegar. A little reserved chopped mint finishes the bowl after its short rest.
Cucumber and Aubergine Yogurt Sauce
Roasted cucumber and aubergine are cooled before being blended with Greek yogurt and natural yogurt. Parsley, black pepper and red wine vinegar season this pale, pourable sauce.
Cucumber and Bell Pepper Soup
Cucumber, bell pepper and aubergine simmer with onion and tomato purée. Fresh dill and parsley finish the unblended soup.
Cucumber and Feta with Potato
Potato, cucumber and artichoke hearts are combined with couscous and onion. Feta and parsley are added at the end, with lemon wedges alongside.
Feta and Chickpea Rice Bake
Brown rice, chickpeas, couscous and courgette are baked with crumbled feta. Fresh mint is divided between the filling and the finish.
Feta and Courgette Salad with Mint and Dill
Feta, courgette and spinach are layered with a mint and dill vinaigrette. Lemon wedges are served alongside.
Feta and Courgette Salad with Tomato
Feta, courgette and tomato are gently mixed with rocket and lettuce. Parsley and black pepper are included, and the dressed salad is served on a shallow platter.
Fig, Raisin and Lemon Almond Bites
Small butter cake squares contain chopped dried figs and raisins with lemon zest. Ground almonds soften the crumb without hiding the fruit flavour.
Grilled Artichoke and Aubergine with Dill
Grilled artichoke hearts and roasted aubergine are folded with cucumber, dill and a mixture of Greek and natural yogurt. Serve on crisp baguette toasts.