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Wednesday, March 25, 2026
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Soup
Cold Yogurt Soup with Cucumber, Mint and Walnuts
A refreshing and cooling yogurt-based soup perfect for spring, featuring crisp cucumbers, fresh mint, crushed walnuts, and a hint of garlic, served chilled with a drizzle of olive oil
Ingredients
- 500 g Plain yogurt
- 2 medium Cucumber
- 30 g Fresh mint leaves
- 50 g Walnuts
- 2 cloves Garlic cloves
- 300 ml Cold water
- 3 tbsp Extra virgin olive oil
- 1 tsp Salt
How to Make
- Peel and grate the cucumbers, then place them in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, whisk together the yogurt and cold water until smooth and creamy.
- Finely chop the fresh mint leaves and crush the garlic cloves, then add them to the yogurt mixture.
- Add the grated cucumber and salt to the bowl, stirring well to combine everything evenly.
- Roughly chop the walnuts and toast them lightly in a dry pan for 2-3 minutes until fragrant.
- Refrigerate the soup for at least 1 hour to allow flavors to meld and chill thoroughly.
- Serve in bowls with toasted walnuts sprinkled on top and a generous drizzle of olive oil.
Serving: 350g
🥘
Main Course
Whole Roasted Sea Bream with Herbs and Lemon
A beautifully roasted whole sea bream stuffed with fresh herbs, garlic, and lemon slices, cooked until the skin is crispy and golden, served with roasted potatoes and a light olive oil drizzle
Ingredients
- 800 g Whole sea bream (cleaned)
- 2 whole Lemon
- 40 g Fresh parsley
- 30 g Fresh dill
- 6 sprigs Fresh thyme sprigs
- 4 cloves Garlic cloves
- 500 g Potatoes
- 80 ml Olive oil
- 1.5 tsp Sea salt
- 0.5 tsp Black pepper
How to Make
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper.
- Rinse the sea bream under cold water and pat completely dry with paper towels, then make 3-4 diagonal slashes on each side of the fish.
- Slice one lemon thinly and cut the other into wedges for serving, then slice the garlic cloves thinly.
- Stuff the cavity of the fish with parsley, dill, thyme sprigs, garlic slices, and a few lemon slices.
- Rub the outside of the fish generously with olive oil, then season well with salt and black pepper on both sides.
- Peel and cut the potatoes into wedges, toss them with olive oil, salt, and arrange them around the fish on the baking tray.
- Roast in the preheated oven for 25-30 minutes until the fish skin is golden and crispy and the flesh flakes easily with a fork.
- Let the fish rest for 5 minutes, then serve whole on a platter with the roasted potatoes, fresh lemon wedges, and a drizzle of olive oil.
Serving: 450g
🥗
Salad
Grilled Halloumi and Watermelon Salad with Arugula
A vibrant spring salad combining grilled halloumi cheese with sweet watermelon cubes, peppery arugula, fresh mint, and a tangy balsamic reduction, creating a perfect balance of flavors
Ingredients
- 250 g Halloumi cheese
- 300 g Watermelon
- 100 g Fresh arugula
- 20 g Fresh mint leaves
- 60 ml Balsamic vinegar
- 3 tbsp Extra virgin olive oil
- 1 tbsp Honey
- 0.25 tsp Black pepper
How to Make
- Cut the halloumi cheese into 1cm thick slices and pat them dry with paper towels to remove excess moisture.
- Cut the watermelon into bite-sized cubes, removing all seeds, and chill in the refrigerator until ready to use.
- Make the balsamic reduction by simmering balsamic vinegar with honey in a small saucepan over medium heat for 8-10 minutes until it thickens and coats the back of a spoon.
- Heat a grill pan or non-stick skillet over medium-high heat and grill the halloumi slices for 2-3 minutes on each side until golden grill marks appear.
- Wash and dry the arugula, then arrange it on a large serving platter as the base.
- Top the arugula with chilled watermelon cubes and the warm grilled halloumi slices.
- Tear the fresh mint leaves and scatter them over the salad, then drizzle with olive oil and the balsamic reduction.
- Finish with a light grind of black pepper and serve immediately while the halloumi is still warm.
Serving: 280g
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Side Dish
Crispy Oven-Baked Falafel with Tahini Sauce
Light and crispy baked falafel made from chickpeas, fresh herbs, and aromatic spices, served with a creamy tahini sauce for dipping, offering a healthier alternative to deep-fried versions
Ingredients
- 250 g Dried chickpeas (soaked overnight)
- 50 g Fresh parsley
- 30 g Fresh cilantro
- 1 medium Onion
- 3 cloves Garlic cloves
- 1.5 tsp Ground cumin
- 1 tsp Ground coriander
- 3 tbsp All-purpose flour
- 0.5 tsp Baking powder
- 80 g Tahini
- 3 tbsp Lemon juice
- 4 tbsp Olive oil
- 1 tsp Salt
How to Make
- Drain the soaked chickpeas thoroughly and pat them dry with a kitchen towel (do not use canned chickpeas).
- In a food processor, combine the chickpeas, parsley, cilantro, roughly chopped onion, garlic, cumin, coriander, and salt, then pulse until the mixture is finely ground but not pureed.
- Transfer the mixture to a bowl and stir in the flour and baking powder until well combined, then refrigerate for 30 minutes to firm up.
- Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper, then brush it lightly with olive oil.
- Shape the mixture into small balls or patties (about 20-24 pieces) using damp hands, then place them on the prepared baking sheet.
- Brush the falafel generously with olive oil on all sides to ensure they crisp up nicely in the oven.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside.
- While the falafel bakes, make the tahini sauce by whisking together tahini, lemon juice, cold water (about 60ml), and a pinch of salt until smooth and creamy.
- Serve the warm falafel with the tahini sauce on the side for dipping.
Serving: 200g
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