For a spicy, yet refreshing twist on a summer dinner. Fully vegan, gluten free and easy on the tummy I’m buying literal crates of mangos with the recent (and very much welcome) heat we’ve had and I have to use them somehow! All of these components are super versatile and can be altered according to what you have in the fridge or your taste preferences. I always use a ‘base’ recipe for my mango salsa being mango (obvs 🤪), avocado, olive oil, lime and herbs (mint/coriander). Endless possibilities!
Read moreSabih at Home
I never really had true Middle Eastern cuisine until coming to London- it was always maybe a kebab or shawarma when I lived in Toronto. But man! It’s one of my all time favourite cuisines and inspires so much of my cooking! Sabih is an Iraqi inspired dish with aubergine, egg, and some sort of bread -usually a stone baked pita and I am so grateful for Genius Gluten Free foods for these gorgeous boys! I normally shy away from what I call ‘pseudo’ breads because they upset my stomach but Genius products tend to be pretty good on the tum! Traditionally, Sabih has both a tahini sauce and a ‘Zhoug’ which is a herby olive oil. I used tzatziki here because um... YUM and it balances so well with the other spices in the dish. This Sabih is made up of za’atar roasted aubergine, dill cucumber, chickpea, tomato and red onion salad, pickled red cabbage, 1 hard boiled egg, tzatziki, tahini drizzle.
Read moreSweet Tahini Dip & Greek Spiced Potatoes
This brunch spread hosts some of the most perfect flavor combinations- we have spicy roasted ‘Greek Style’ potatoes wedges, portabello mushrooms topped with a baked egg and this gorgeously creamy and sweet tahini dip. If you haven’t noticed, my new secret weapon in the pantry is pomegranate molasses. It is tart but still delicately sweet in flavor, and matches perfectly with the slightly bitterness of the tahini. The flavors and buttery texture of the dip add depth when combined with the crispy, savorous spiced potato wedges. The sweetness of the paprika, aromatic thyme and pungent oregano on the wedges are so moreish, I always make extra of these to save them for the next morning… but they never actually last a full 24 hours in the fridge! Proceed with caution!
Read moreCreamy & Dreamy smashed chickpea Dill Salad
Creamy, dreamy and oh so flavorful! This vegan chickpea salad is a ‘dill’icious plant based take on the old-school egg salad my Nanna used to use in her dainty tea time sandwiches. Perfect on a cracker, in a wrap, or by the spoonful this is a go to vegan salad that will impress any meat eater (tried and tested on my own meat-and-potato family!). Its also full of plant based protein from the chickpeas, and healthy fats from the vegan mayo making it my go-to for a quick powerhouse snack or meal before a day of hiking or work!
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