Wholewheat Orzo and Beet salad

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This is one of those recipes, you stash in a container, put in the fridge and eat at will. It’s perfect at room temperature or cold. It’s delicious, filling and healthy. And so colourful! So pretty to present at the table. You can serve it as a vegetarian main or as a side salad to a lovely grilled pork chop or chicken breast. Continue reading

Green Vegetable Frittata

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I could also call this dish “empty-your-fridge frittata”. I had so many greens; I was either going to start stuffing courgettes or throw everything in a pan and make a frittata. The second seemed like the obvious choice since it’s far less time consuming. But it was also the right choice as this dish came out so delicious. It’s so full of healthy greens like courgettes, spinach, spring onions and green beans, with tangy feta and grated halloumi. Serve it with a bright, cherry tomato salad and you have a fantastic brunch, lunch or dinner. Continue reading

Roasted, Stuffed Courgettes (Zucchini) with Mushrooms, Bulgur wheat and Feta

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I think most Cypriots who cook, like to stuff veggies. Aubergines, vine leaves, courgette flowers, cabbage, onions, tomatoes the list is endless. Whatever has a cavity, it can be filled with all sorts of goodies like rice, mince or veggies. Of course, if there is no cavity we can always create one. And we do it because we know that stuffed food, if done wright, tastes and looks spectacular. Continue reading

Colourful Bulgur Wheat with Sweet Potatoes and Chickpeas

bulgur sweetpot.jpgThe thing I love about bulgur wheat is that as it cooks, it absorbs flavour, better than any other grain I know. Rice is great too, but bulgur wheat is nutty and tastes great eaten hot, at room temperature, or even straight out of the fridge. My passion for sweet potatoes urged me to cook these two together. The result is a colourful, flavourful vegetarian pilaf packed with goodness and taste. Continue reading

Shaved Brussel Sprouts Salad with Tahini Dressing

brussel sprouts.jpgA colourful, crunchy, fresh, nutty, flavourful salad with a tahini dressing to die for! Brussel sprouts need to be sliced thinly, so it’s best to use a mandolin or a box grater, unless you have advanced knife skills. If fresh brussel sprouts are not in season, make this salad with cabbage. It’s just as delicious. Serve it as a side dish or a light lunch. It even tastes great the next day. Continue reading