Utterly simple and with a speedy curing process, these sardines make a quick and easy light lunch with some crusty bread or an effortless starter as part of a larger menu.
A salad that makes the most of winter produce, this simple number is ideal on its own if you're looking for a light lunch but you can pair it with fish or chicken for a larger meal, too.
This meatball recipe riffs on the Palestinian lamb siniyah, a dish of lamb baked with tahini. We’ve turned the lamb into meatballs and added crushed pine nuts to the tahini sauce for some more texture. To make this a full meal, try piling it all into flatbreads with sumac onions or serve a burghul salad on the side.
“Use a very sharp knife to thinly slice the charred beets. The slicing is when the magic is revealed,” says Eyal Shani. “The beetroot heart has remained untouched. It’s red, full of life. Most of its fluid has evaporated leaving him weightless, but still juicy, sweeter than ever, bearing unique mineral flavours within that are unparalleled.”
Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.
Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Thanks, Joseph Abboud.
