Chickpea and Artichoke Sauce
Chickpeas cooked from dry are blended with separately boiled artichoke hearts into a substantial sauce. Raw shallot and parsley add bite and freshness, with lemon juice and red wine vinegar providing the acidity.
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Recipes by Ari Cedar
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Courgette and Tomato Sauce with Oregano and Mint
Gently softened grated courgette is blended with raw tomato and shallot into a light orange sauce. Dried oregano and fresh mint season the mixture, finished with red wine vinegar and olive oil.
Fennel and Cannellini Sauce
Fully cooked cannellini beans give this fennel sauce a thick, creamy body without dairy. Raw fennel and shallot are blended into the cooled beans with dried oregano and both balsamic and red wine vinegars.
Feta and Pepper Salad
Feta, sweet bell pepper, tomato and rocket are tossed with parsley and balsamic vinaigrette. Lemon wedges are served alongside.
Pepper and Fennel Salad
Sweet bell pepper, fennel, artichoke hearts and rocket are tossed with balsamic vinaigrette. Lemon wedges accompany the salad.
Rice and Courgette Soup with Aubergine
Rice, courgette and aubergine simmer with onion. Black olives and mint complete the soup.
Rice and Couscous Filo Bites
Cooked rice and fluffy couscous are mixed with finely diced tomato, radish and capers. Serve on golden baked filo bases with lemon wedges.
Seared Fennel and Chickpeas with Olives
Fennel, courgette and chickpeas are cooked with oregano and gently folded with beaten egg until set. Spoon into baked filo cups with natural yogurt and black olives.
Steamed Fennel and Artichoke with Mint
Steamed fennel and artichoke hearts are folded through couscous with yogurt, mint, parsley and herbs. Serve warm on crisp baguette toasts.