Dressing

Roasted Red Pepper Sauce

Having a good selection of sauces and dressings is essential in our kitchen. Especially for those busier times in life, when having tasty sauces on hand helps make the simplest of meals taste great. This roasted red pepper sauce is our current favourite - it's fresh, deliciously tangy and adds a perfect amount of spice to food. We've been loving it on salads, potatoes (as a healthier version of patatas bravas), with veggie burgers and roasted portobello mushrooms. We hope you you enjoy it as much as we do! 

Spicy Red Pepper Sauce
Spicy Red Pepper Sauce

Ingredients (makes a medium jar)
1 cup of roasted red peppers (either from a jar or roast your own)
1/2  cup of extra virgin olive oil
1 tablespoon of nutritional yeast
1/2 teaspoon of sea salt
Fresh black pepper to taste
dried red chilli to taste (optional, if you like it spicy! We use 4-5 de-seeded Kashmiri chillies) 

Method
1. If roasting your own peppers, you'll need to roast them until blackened. Allow to cool and then remove the skin and seeds. 
2. Combine all the ingredients in a food processor and blend until smooth. The sauce will keep in the fridge for at least five days. 
 

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Quinoa Tabbouleh with Mint, Parsley & Chives

Although we love spending hours getting creative in the kitchen, life doesn't always provide us with an abundance of spare time. So when life or work gets a little hectic, simple & straightforward meals save the day. But of course, they still have to taste great too!  

This tabbouleh is perfect if you don't have much time, but want to make something beautiful, delicious and healthy. I'm obsessed with how the colours dance together in the bowl - it would make a great dish for a dinner party or as a side dish for Christmas. We often make a big batch and make it last a few days for a quick and tasty lunch option too.  Traditionally, tabbouleh is made with bulgur, but we've swapped ours for quinoa for a nuttier taste. Feel free to swap around the grains, this would also work with buckwheat or spelt couscous!

Quinoa Tabbouleh
Quinoa Tabbouleh

Ingredients (Serves 4 as a main, or 6 as a side dish

1 and 1/2 cups of quinoa, thoroughly rinsed
A large handful each of - fresh mint, parsley and chives, chopped
1 pomegranate
1 cucumber, finely diced
1 lemon
A generous drizzle of good quality olive oil
salt & pepper, to taste

1. First, cook the quinoa with a large pinch of salt, drain well and set aside to cool.
2. Once the quinoa has cooled to room temperature, mix in the fresh herbs, pomegranate seeds and diced cucumber. Drizzle in olive oil, the juice of 1 lemon and season with salt and pepper.
3. Serve ad enjoy! We love ours with roasted butternut squash and hummus.

Quinoa tabbouleh

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What simple meals do you make when life gets busy?

How to Make a Za'atar Spice Mix

I always find ancient rituals and practises so fascinating. Those special kind of recipes that have been handed down through the centuries... little traditions started by our ancestors so long ago.
Za'atar is one of those special traditions that traces far back in Middle Eastern cuisine. I'm sure that every country and family have their own unique version of this spice mix -  that's one of the things we love about it. But mainly, it's the flavour that we're obsessed with. This beautiful blend of herbs, sesame seeds and sumac is incredible sprinkled on top of so many dishes. It adds an extra twist of flavour and colour to even the simplest of meals - perfect for when you don't have much time. Try it on hummus, salad, soup, roasted vegetables or with olive oil as a dressing... there are endless possibilities for this tasty tradition! 

How to make Za'atar spice mix

Confusingly, Za'atar is also the name of a wild herb found in the Middle East, with a flavour somewhat similar to thyme. This is just a recipe for the spice mix, and doesn't require you to buy the wild herb!

If you aren't familiar with sumac, then we really recommend buying some. This ruby-red spice comes from a type of berry that grows in the mediterranean and middle east. It has a tangy, lemony flavour that tastes amazing and really enhances the za'atar mix. 

Ingredients
6 teaspoons of sesame seeds
4 teaspoons of sumac
4 teaspoons of oregano*
4 teaspoons of thyme*
a pinch of sea salt
*It's possible to use dried or fresh herbs, however you may find the mix lasts slightly longer using dried. 

Method
1. In a small pan, toast the sesame seeds until golden. Turn off the heat and allow to cool. 
2. Place all the ingredients in a bowl and mix thoroughly. We like our za'atar to have more texture, so we just mix it together with a spoon...If you want a finer powder, feel free to grind the ingredients together using a pestle & mortar/processor. 
3. Once combined, place your mix in a jar and it's now ready to use! Store in a cool place and enjoy on your meals.