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Soup

Creamy Carrot and Ginger Soup with Toasted Cumin

A velvety smooth soup combining sweet carrots with warming ginger and aromatic toasted cumin, finished with a swirl of yogurt

vegetariangluten-freelightcomfort-food

Ingredients

How to Make

Heat 30ml olive oil in a large heavy-bottomed pot over medium heat for 1-2 minutes until shimmering.
Add 150g diced onion and sauté for 5-6 minutes, stirring occasionally, until softened and translucent.
Add 20g minced ginger and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Add 600g chopped carrots and stir to coat with the oil and aromatics, cooking for 3-4 minutes.
Pour in 1L vegetable stock, add 1 tsp salt and 0.5 tsp black pepper, then bring to a boil over high heat.
Reduce heat to medium-low and simmer uncovered for 20-25 minutes until carrots are completely tender when pierced with a fork.
While soup simmers, toast 1.5 tsp cumin seeds in a small dry pan over medium heat for 2-3 minutes until fragrant and lightly darkened, shaking pan frequently.
Remove soup from heat and blend until completely smooth using an immersion blender, or transfer in batches to a standing blender.
Taste and adjust seasoning with additional salt if needed, then ladle into bowls and garnish each with a swirl of yogurt and a pinch of toasted cumin seeds.

Serving: 350g

🥘

Main Course

North African-inspired whole sea bream marinated in vibrant chermoula herb sauce with preserved lemon, grilled until crispy-skinned and tender

gluten-freedairy-freeprotein-rich

Ingredients

How to Make

In a food processor, combine 40g cilantro, 30g parsley, 15g garlic, 1.5 tsp cumin, 1 tsp paprika, 0.5 tsp cayenne, and 1 tsp salt, then pulse until finely chopped.
With processor running, slowly drizzle in 80ml olive oil and 45ml lemon juice until a smooth, thick chermoula sauce forms, about 30-45 seconds.
Transfer chermoula to a bowl and stir in 40g finely chopped preserved lemon, mixing well to combine.
Make 3-4 diagonal slashes on each side of the 1200g sea bream, cutting about 1cm deep into the flesh.
Rub half of the chermoula sauce all over the fish, inside the cavity and into the slashes, then let marinate at room temperature for 30 minutes.
Preheat grill or grill pan to high heat (about 230°C) and lightly oil the grates or pan surface.
Place fish on the hot grill and cook for 6-7 minutes on the first side without moving, until skin is crispy and charred in places.
Carefully flip the fish using two spatulas and grill for another 6-7 minutes on the second side until flesh is opaque and flakes easily, and internal temperature reaches 63°C.
Transfer grilled fish to a serving platter, drizzle with remaining chermoula sauce, and let rest for 3-4 minutes before serving.

Serving: 320g

🥗

Salad

A textured grain salad combining nutty bulgur with fresh herbs, crunchy pistachios, sweet dried apricots, and a tangy lemon dressing

vegetariandairy-freetraditional

Ingredients

How to Make

Place 200g fine bulgur in a large mixing bowl and pour 300ml boiling water over it, stirring once to combine.
Cover the bowl tightly with plastic wrap or a plate and let stand for 15-20 minutes until bulgur has absorbed all water and is tender.
Fluff the bulgur with a fork to separate the grains and let cool to room temperature for 10 minutes.
Add 80g diced dried apricots, 60g chopped pistachios, 20g chopped mint, 30g chopped parsley, and 50g sliced green onions to the cooled bulgur.
In a small bowl, whisk together 60ml lemon juice, 60ml olive oil, 1 tsp salt, and 0.5 tsp black pepper until emulsified.
Pour the dressing over the bulgur mixture and toss gently but thoroughly with a large spoon or your hands for 1-2 minutes until everything is evenly coated.
Taste and adjust seasoning with additional salt or lemon juice if needed, then let salad rest for 15 minutes at room temperature to allow flavors to meld.
Transfer to a serving bowl and serve at room temperature or slightly chilled.

Serving: 280g

🍚

Side Dish

Golden-fried cauliflower fritters bound with egg and flour, served with tangy yogurt sauce and a sprinkle of sumac

vegetariancomfort-food

Ingredients

How to Make

Bring a large pot of salted water to boil, add 500g cauliflower florets, and cook for 5-6 minutes until just tender but not mushy.
Drain cauliflower thoroughly in a colander and let cool for 10 minutes, then chop into small pieces about 0.5cm in size.
In a large bowl, combine chopped cauliflower, 80g flour, 2 eggs, 40g chopped green onions, 15g chopped dill, 1 tsp salt, and 0.5 tsp black pepper, mixing well until a thick batter forms.
In a small bowl, mix 200ml yogurt with 5g minced garlic and a pinch of salt, then refrigerate until ready to serve.
Heat 150ml vegetable oil in a large non-stick frying pan over medium-high heat until it reaches 175°C or a small piece of batter sizzles immediately when added.
Working in batches, drop heaping tablespoons of the cauliflower mixture into the hot oil, spacing them 3-4cm apart, and flatten slightly with the back of the spoon.
Fry for 3-4 minutes on the first side until deep golden brown and crispy, then flip carefully and fry for another 3 minutes on the second side.
Transfer cooked fritters to a paper towel-lined plate to drain excess oil, and keep warm while frying remaining batches.
Arrange fritters on a serving platter, dollop with garlic yogurt sauce, and sprinkle with 1 tsp sumac before serving immediately.

Serving: 220g

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