Artichoke and Courgette Soup
Courgette, aubergine and onion simmer with oregano. Drained artichoke hearts are warmed in the broth before fresh dill is added.
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Recipes by Cleo Field
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Artichoke and Cucumber Salad
Artichoke hearts, cucumber, courgette and radish are tossed in a parsley and Greek yogurt dressing. Lemon wedges accompany the salad.
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 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.
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 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.
Orange and Honey Almond Mini Cakes
Orange flesh and chopped almonds are baked in small honey-and-vanilla squares. The citrus is peeled and seeded, with its juice kept in the batter, before the little cakes bake through.
Roasted Tomato and Pepper Yogurt Sauce
Roasted red pepper, tomato and shallot make a concentrated vegetable purée. Stir it into strained yogurt for a thick orange sauce flecked with parsley.
Yogurt and Honey Almond Mini Cakes
Yogurt, honey and milk make a rich batter around chopped almonds. These round mini cakes contain no added raising agent; their small size and cooling time suit a dense crumb.