Couscous and Aubergine with Lentils
Aubergine and onion cook until tender, then lentils, couscous and brown rice are folded in. Sesame oil and parsley finish the dish.
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Recipes by Rami Woods
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Feta and Chickpea Rice with Couscous
Chickpeas, brown rice and couscous are heated with onion and garlic. Yogurt, feta and mint are folded in off the heat.
Feta and Courgette Soup
Courgette and tomato simmer with onion, cumin and tomato purée. Feta and dill are added after cooking.
Fig and Chestnut Coconut Crumble Cake
A soft coconut yogurt cake with figs and cooked chestnuts under a crisp, buttery crumb topping. Baked in a skillet and served in six dessert portions.
Lentil and Courgette Sauce with Mint
Brown lentils cooked from dry form the body of this dairy-free sauce. Raw grated courgette, mint and shallot are blended in after cooling, with ground cumin and a little red wine vinegar.
Simmered Lamb and Courgette with Dill
Gently simmered lamb is combined with tender courgette, lentils and cumin. Fold with natural yogurt and dill and serve with crisp baked filo.
Spinach and Rice Pita Bites
Wilted spinach is folded with cooked rice, couscous, feta, ricotta, parsley and paprika. Serve small spoonfuls on crisp pita triangles.
Tomato and Red Pepper Salad with Mint
Tomato, red pepper and courgette are arranged with cucumber and radish. Mint and sesame oil are included during assembly, with reserved oil and vinegar dressing added around the plate.