Salads,Savoury Borani-e-labu is a Persian beet and yoghurt salad, and I’ve taken some inspiration from  there for the Persian Cucumber Salad but besides the existence of beets and Greek yoghurt, there’s fairly little in common. I’ve done a similar version before in Beet Carpaccio – a richer Persian version of the dish with the inclusion of buffalo mozzarella pieces. Today, I lighten (read: diet) it up with smears of thick Greek yoghurt and a variety of ‘bird food’ (read: seeds, nuts…) but I promise, it’s a real treat without the foreboding sense of diet food. The layers of texture with pumpkin seeds, pine nuts, hemp seeds, bee pollen and pistachios, along with the freshness of parsley work brilliantly against the rush of sourness from Malta orange zest. And the beauty of this dish is that it brings out the artist in you – it’s a dish that’s not just appealing to the waistline, but to the eye as well. The Recipe Serves 2 Ingredients 150 g Plain Greek Yoghurt 1 Boiled and Sliced Beet Fresh Parsley 2 tsp Bee Pollen 2 tsp Pine Nuts 2 tsp Hemp Seeds 2 tsp Pumpkin Seeds 2 tbsp Chopped Pistachios 1 tsp Orange zest 1 tsp Pink Peppercorns Sea Salt Extra Virgin Olive Oil Instructions Spread the Greek yoghurt on a serving plate Place the beets on top Sprinkle all the remaining ingredients on top.

Salads,Savoury I’ve done my own little concoction here inspired by the Persian cucumber salad called mast-o-khiar wherein I’ve strayed a bit here and there but the job is beautiful! This is indeed a healthy salad, of which I’ve created two very different versions (the second one coming up next) and works so brilliantly as an appetizer or an addition to a buffet spread. The beauty of Persian food is the burst of flavor even without a hint of spice – making this ideal for hyper-acidity patients, elders and children. For me personally, I love the addition of roses which provides so much freshness, against the earthy olive oil and pink peppercorns. Normally, fresh dill is added, but since that’s seasonal I make do with the dried version, but expect a fresher version coming up when it’s back on the market! This salad not just tastes beautiful, but can bring out the artist in you and present a masterpiece! The Recipe Serves 2 Ingredients 1/2 cup Plain Greek Yoghurt 1/3 Sliced Cucumbers 1 tsp Extra Virgin Olive Oil 1/2 tsp Salt 1 tsp Sumac 2 tsp Dried Chilli Crushed Rose Petals Chopped Walnuts Crushed Pink Peppercorns Instructions Spread the yoghurt on the serving plate. Arrange the cucumber slices on top and drizzle the olive oil on top. Sprinkle all the remaining ingredients on top. Serve cold.

Savoury Think outside the box – is what we’re often told to do as both kids and adults. But perhaps this is another form of laissez-faire! It is also the simplest way to get rid of a pondering question, leave the kids in a frazzled confused state, and buy some time. How many times have I been told that? Countless times. To no avail. Except when it comes to food. Somehow, that is the only time I actually put my mind and sense to work with a bubbling passion to create something new. So here is a loaded nachos platter – Greek style! The AL Chipino Sea Salt + Black Pepper chips are the best ones to pair in this dish with the refreshing Greek components of chickpeas, pomegranates, parsley, tomatoes and spring onions. I use a Greek yogurt base for some juiciness and the salty feta does wonders to bring the whole platter together. Buy AL Chipino: here Photo Credits: The Kitchen Trail The Recipe Serves 4 Ingredients 1 packet AL Chipino Sea Salt + Black Pepper tortilla chips 1 cup boiled chickpeas 1/2 cup tomatoes, diced 1/2 cup spring onions, diced 1/2 cup cucumber, diced 1/2 cup grated carrots 1/2 cup pomegranate arils 1/2 tsp salt 1/4 cup olives 1/2 cup feta cheese, crumbled 1/2 cup fresh parsley, chopped 1/2 cup shredded lettuce 1/2 cup Greek yoghurt Instructions Stir the tomatoes, spring onions, cucumbers, carrots and pomegranate together with salt and some of the parsley and set aside. Spread the Greek yogurt at the bottom of your serving platter. Assemble the tortilla chips in a layer and spread the tomato mixture along with some feta, olives and lettuce on top. Add another layer of tortilla chips on top and repeat the process three times. Serve immediately.