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Saturday, March 28, 2026
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Soup

Spiced Chickpea and Turmeric Soup with Crispy Onions

A warming North African-inspired soup with tender chickpeas, golden turmeric, cumin and coriander, finished with crispy fried onions and fresh cilantro

Spiced Chickpea and Turmeric Soup with Crispy Onions
vegetariandairy-freeprotein-richcomfort-food
Ingredients
  • 300 g dried chickpeas (soaked overnight)
  • 200 g yellow onion (finely diced)
  • 20 g garlic (minced)
  • 2 tsp ground turmeric
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 45 ml olive oil
  • 1.5 L vegetable stock
  • 30 g fresh cilantro (chopped)
  • 30 ml lemon juice
  • 150 g yellow onion for frying (thinly sliced)
  • 100 ml vegetable oil for frying
  • 2 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Heat 45ml olive oil in a large heavy-bottomed pot over medium heat for 2 minutes until shimmering.
  2. Add 200g diced onion and sauté for 6-7 minutes until softened and translucent, stirring occasionally.
  3. Add 20g minced garlic, 2 tsp turmeric, 1.5 tsp cumin, and 1 tsp coriander, stirring constantly for 1 minute until fragrant.
  4. Add 300g drained soaked chickpeas and stir to coat with spices for 2 minutes.
  5. Pour in 1.5L vegetable stock, bring to a boil over high heat, then reduce to low and simmer covered for 45-50 minutes until chickpeas are completely tender.
  6. While soup simmers, heat 100ml vegetable oil in a small frying pan over medium-high heat to 175°C.
  7. Fry 150g sliced onions in batches for 4-5 minutes until deeply golden and crispy, then drain on paper towels.
  8. Using an immersion blender, partially blend the soup to create a creamy texture while leaving some whole chickpeas for texture, about 30 seconds.
  9. Stir in 30ml lemon juice, 2 tsp salt, and 0.5 tsp black pepper, adjusting seasoning to taste.
  10. Ladle soup into bowls and garnish with crispy fried onions and 30g chopped fresh cilantro before serving.
Serving: 350g
🥘
Main Course

Pan-Seared Sea Bass with Pomegranate Molasses and Herbs

Crispy-skinned sea bass fillets pan-seared to perfection, glazed with tangy pomegranate molasses, fresh dill and parsley, served with lemon wedges

Pan-Seared Sea Bass with Pomegranate Molasses and Herbs
gluten-freeprotein-richtraditional
Ingredients
  • 800 g sea bass fillets (skin-on)
  • 60 ml pomegranate molasses
  • 20 g fresh dill (chopped)
  • 20 g fresh parsley (chopped)
  • 60 ml olive oil
  • 40 g butter
  • 15 g garlic (thinly sliced)
  • 120 g lemon (cut into wedges)
  • 1.5 tsp sea salt
  • 1 tsp black pepper
How to Make
  1. Pat 800g sea bass fillets completely dry with paper towels and score the skin with 3-4 shallow cuts to prevent curling.
  2. Season both sides of fillets generously with 1.5 tsp sea salt and 1 tsp black pepper, pressing seasoning into the flesh.
  3. Heat 60ml olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 3 minutes.
  4. Place fillets skin-side down in the pan, pressing gently with a spatula for 10 seconds to ensure even contact.
  5. Cook undisturbed for 5-6 minutes until skin is deeply golden and crispy, reducing heat slightly if browning too quickly.
  6. Carefully flip fillets and cook flesh-side down for 2-3 minutes until just cooked through and flesh flakes easily.
  7. Transfer fish to a warm plate and tent with foil to rest.
  8. In the same pan, reduce heat to medium and add 40g butter and 15g sliced garlic, swirling for 1 minute until garlic is fragrant and lightly golden.
  9. Add 60ml pomegranate molasses to the pan and swirl to create a glossy glaze, cooking for 30 seconds.
  10. Remove from heat and stir in 20g chopped dill and 20g chopped parsley until just wilted.
  11. Place fish fillets on serving plates skin-side up, drizzle with pomegranate herb glaze, and serve with 120g lemon wedges.
Serving: 220g
🥗
Salad

Spring Green Bean and Radish Salad with Yogurt-Dill Dressing

Crisp blanched green beans and crunchy radish slices tossed with creamy yogurt-dill dressing, toasted walnuts, and fresh mint

Spring Green Bean and Radish Salad with Yogurt-Dill Dressing
vegetariangluten-freelight
Ingredients
  • 500 g green beans (trimmed)
  • 200 g radishes (thinly sliced)
  • 150 g plain yogurt
  • 25 g fresh dill (finely chopped)
  • 15 g fresh mint leaves (torn)
  • 80 g walnuts (roughly chopped)
  • 8 g garlic (minced)
  • 30 ml lemon juice
  • 45 ml extra virgin olive oil
  • 1.5 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Bring a large pot of water to a rolling boil over high heat and add 1 tbsp salt.
  2. Prepare an ice bath by filling a large bowl with cold water and ice cubes.
  3. Add 500g trimmed green beans to boiling water and blanch for 3-4 minutes until crisp-tender and bright green.
  4. Immediately drain beans and plunge into ice bath for 2 minutes to stop cooking and preserve color.
  5. Drain beans thoroughly and pat dry with paper towels, then cut into 5cm lengths.
  6. Toast 80g chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, stirring frequently, then set aside to cool.
  7. In a small bowl, whisk together 150g yogurt, 25g chopped dill, 8g minced garlic, 30ml lemon juice, 45ml olive oil, 1.5 tsp salt, and 0.5 tsp black pepper until smooth and creamy.
  8. In a large serving bowl, combine blanched green beans and 200g sliced radishes.
  9. Pour yogurt-dill dressing over vegetables and toss gently to coat evenly.
  10. Top with toasted walnuts and 15g torn mint leaves, then serve immediately or chill for 30 minutes before serving.
Serving: 280g
🍚
Side Dish

Herbed Couscous with Roasted Vegetables and Pistachios

Fluffy couscous studded with roasted bell peppers, zucchini, and cherry tomatoes, finished with toasted pistachios, fresh herbs, and a hint of cumin

Herbed Couscous with Roasted Vegetables and Pistachios
vegetariandairy-freetraditional
Ingredients
  • 300 g couscous
  • 400 ml vegetable stock (hot)
  • 200 g red bell pepper (diced)
  • 250 g zucchini (diced)
  • 200 g cherry tomatoes (halved)
  • 60 g shelled pistachios (roughly chopped)
  • 30 g fresh parsley (chopped)
  • 15 g fresh mint (chopped)
  • 1 tsp ground cumin
  • 60 ml olive oil
  • 30 g butter
  • 1.5 tsp salt
  • 0.5 tsp black pepper
How to Make
  1. Preheat oven to 200°C and line a large baking sheet with parchment paper.
  2. Toss 200g diced red bell pepper and 250g diced zucchini with 30ml olive oil, 0.5 tsp salt, and 0.25 tsp black pepper on the baking sheet.
  3. Roast vegetables for 20 minutes, stirring once halfway through.
  4. Add 200g halved cherry tomatoes to the baking sheet and roast for an additional 10 minutes until all vegetables are tender and lightly caramelized.
  5. While vegetables roast, toast 60g chopped pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently, then set aside.
  6. Place 300g couscous in a large heatproof bowl and add 30g butter, 1 tsp cumin, 1 tsp salt, and 0.25 tsp black pepper.
  7. Pour 400ml hot vegetable stock over couscous, stir once, cover tightly with plastic wrap or a lid, and let stand for 8 minutes.
  8. After 8 minutes, uncover couscous and fluff with a fork to separate grains.
  9. Drizzle 30ml olive oil over couscous and fluff again to incorporate.
  10. Add roasted vegetables, toasted pistachios, 30g chopped parsley, and 15g chopped mint to couscous, folding gently to combine.
  11. Taste and adjust seasoning if needed, then transfer to a serving platter and serve warm.
Serving: 320g

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