Easy recipes for any cook: from cheat's meals to cooking from scratch

Eid recipes

Kulfi

15 minutes

Beverage recipes

Vietnamese egg coffee

4 minutes

Beverage recipes

The bee’s knees

5 minutes

Citrus recipes

Poached fish with crispy jacket potatoes

1 hour 50 minutes

Mediterranean

Rooz il faifal (rice with vermicelli noodles)

30 minutes

Beverage recipes

The French martini

Aliums

Kale and leek bake

20 minutes

Cheese recipes

Chipotle cashew cheese

5 minutes

Ice cream

No-churn granadilla ice cream

Lamb recipes

Bazella ma’a rooz (lamb casserole)

2 hours

Beverage recipes

The basil smash

Mediterranean

Fattoush salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 cos lettuce, chopped
1 cucumber, chopped
1 x 200 g punnet rainbow cherry tomatoes, halved
5 radishes, quartered
1 bunch spring onions, sliced
1 red pepper, chopped
1 clove garlic, crushed
1 T parsley, chopped
1 bunch mint leaves, chopped
2 t sumac
1 t za’atar
3 T extra virgin olive oil
1 lemon, juiced
sea salt, to taste
4 pita breads, sliced into fingers, fried, drained and dusted with extra za’atar

Method

1. Combine all the vegetables in a large bowl and mix well.

2. In a smaller bowl, mix the garlic, herbs, sumac, za’atar, olive oil and lemon juice, and season to taste.

3. Just before serving, toss the salad with the dressing, and top with the pita fingers.

Find more salad recipes here.

Photographs: Elsa Young
Production: Abigail Donnelly

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Isibindi nomhlehlo (braaied lamb’s liver and fat)

Kulfi

Vietnamese egg coffee

The bee’s knees

Poached fish with crispy jacket potatoes

Rooz il faifal (rice with vermicelli noodles)

The French martini

Kale and leek bake

Chipotle cashew cheese

No-churn granadilla ice cream

Bazella ma’a rooz (lamb casserole)

The basil smash

Fattoush salad

Fattoush salad

Ingredients

Method