Ingredients:

• 2 Loaves pita bread
• Extra virgin olive oil
• ½ tsp sumac, more for later
• Salt & pepper
• 2 Cup watercress leaves (without the stems)
• 2 Cucumber, chopped into cubes
• 5 Tomatoes, chopped into cubes

• 5 Green onions (both white and green parts), chopped
• 5 radishes, thinly sliced
• 2 Cups chopped fresh parsley leaves
• 1 Cup chopped fresh mint leaves (optional)
• 2 Green capsicum 
• 2 Green chili (optional) 
• 1 Cup pomegranate seeds (optional)

Preparation method

• Heat 3 tbsp of olive oil in a large pan. Break the pita bread into squares and place in the heated oil. Fry briefly until browned. Add salt, pepper and ½ tsp of sumac. Remove the pita squares from the heat and place it on paper towels to drain
• In a large mixing bowl, combine the watercress leaves, cucumber, tomatoes, green onions with the parsley, sliced radish, green capsicum, green chili, and mint
• To make the dressing, whisk together the lemon juice, olive oil, vinegar, and spices in a small bowl
• Dress the salad with the dressing and toss lightly. Finally, add some of the pita slices, and more sumac if you like, and toss one more time
• Transfer to serving bowls, decorate with the remaining bread and pomegranate seeds, and serve it

For the Lime-vinaigrette:

• 1 ½ Lime, juice of
• ⅓ Cup extra virgin olive oil
• 1 tbsp vinegar 
• Salt and pepper
• 1 tsp ground sumac
• ¼ tsp ground cumin

Ingredients:

• Samosa dough
• Vegetable frying oil

Lamb mince

• One tablespoon of vegetable oil
• Chopped beef
• Chopped onion
• Small teaspoon of salt
• ¼ teaspoon of black pepper
• ¼ teaspoon of mixed spices
• Fried pine seeds

Cheese Filling

• Cheese (Halloumi, Nabulsi or Kiri)
• Chopped parsley
• black Baraka seeds

How to prepare the lamb filling

• Put the oil in a frying pan and fry the onions with the beef
• Add the spices and leave them on a low heat
• Once the beef is well cooked, add the salt and the pine seeds.

How to prepare cheese filling:

• Chop the parsley and add it to the white cheese (or add black Baraka seeds to the white cheese)

Vegetarian ingredients

• One tablespoon of vegetable oil
• Mixed vegetables
• Onion chopped into small pieces
• Small teaspoon of salt
• ¼ teaspoon of mixed spices

How to prepare vegetables filling

• Put the oil in the pan, add the onion and fry it
• Add the vegetables, the mixed spiced and the salt
• Open the samosa dough, fill it with each filler
• Fry the samosa or for a healthier option bake it without oil in the oven.

Ingredients:

• Quinoa
• Corn
• Avocado
• Beetroot
• Rocca

• Walnut
• Feta cheese
• Chickpeas
• Cherry tomato
• Pomegranate sauce, salt, olive oil, and squeezed lemon juice

Preparation method

• Boil Quinoa with water until it swells
• Boil the Beetroot until it gets soft
• In a deep plate, add the chopped Rocca, corn, avocado, beetroot, Quinoa, walnut, Feta cheese, chickpeas and cherry tomato
• Mix the dressing ingredients: pomegranate sauce, little salt, olive oil and lemonade, and then add it to the salad

Ingredients:

• 1/3 Cup chopped cashews or peanuts
• 2 Mangos (green or just ripe)
• 1/3 Cup fresh chopped coriander
• 1/3 Cup chopped mint
• 2 tbsp Lime juice
• 4 tsp granulated sugar (or to taste, especially if using ripe mangos)

• 4 tsp fish sauce
• 1 tbsp sesame or vegetable oil
• 1 Small red chili, seeds removed (to taste)
• 1 Sweet red pepper, thinly sliced or julienned
• 2 Red onion cut into thin slices

Preparation method

• In a skillet, toast nuts over medium heat until fragrant and golden (about 8 minutes), and then set aside
• Peel and julienne the mangos. (Tip: use a potato peeler rather than a knife to peel the mango, as there’s less waste of the fruit’s flesh)
• In a large bowl, whisk together the coriander, mint, red chili, lime juice, sugar, fish sauce, and oil. Add mangoes, red pepper, and onion, lightly tossing it in the mixture to coat all ingredients
• Place the salad in the serving dish. When ready to serve, add the nuts on the top

Ingredients:

• 1 Medium red onion
• 4 Medium juicy tomatoes
• 2 Cucumber partially peeled making a striped pattern
• 1 Green bell pepper cored
• Greek pitted Kalamata olives, to your liking

• A pinch of salt
• 4 tbsp extra virgin olive oil
• 1-2 tbsp balsamic vinegar
• Blocks of Greek feta cheese do not crumble the feta, cut it into large cubes
• ½ tbsp dried oregano

Preparation method

• Prepare the dressing by whisking together the olive oil, balsamic vinegar, salt, and oregano
• Cut the red onion in half and thinly slice into half-moons (you can soak the onion slices in the dressing for more flavour)
• Cut the tomatoes into wedges or large cubes
• Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least ½" in thickness)
• Thinly slice the bell pepper into rings
• Place everything in a large salad dish. Add a good handful of pitted kalamata olives
• Pour the olive oil and balsamic vinegar vinaigrette all over the salad. Give everything a very gentle toss to mix 
• Add the feta cubes on top and add more sprinkle of dried oregano
• Serve with crusty bread

Ingredients:

• 1 Large eggplant, thinly sliced (no more than ¼ inch in thickness)
• Salt
• Oil for frying
• 1 Cup cooked or canned chickpeas, drained
• 3 tbsp Za'atar spice, divided (optional)

• 3 tomatoes, diced
• 1 Cucumber, diced
• 1 Small red onion, sliced in ½ moons
• 1 Cup chopped parsley
• 1 Cup chopped dill

Preparation method

• Prepare Eggplant (optional) Place the sliced eggplant on a large tray and sprinkle generously with salt. Let it sit for 30 minutes (the eggplant will "sweat out" its bitterness as it sits.) 
• Line another large tray or baking sheet with paper towel and place it near the stove
• Cook Eggplant (optional). Pat the eggplant dry. Heat frying oil or extra virgin olive oil over medium/medium-high heat. Fry the eggplant in the oil in batches
• When the eggplant slices turn golden brown on one side, turn over and fry on the other side. Remove the eggplant slices. Arrange them on the paper towel-lined tray to drain and cool
• Once cooled, assemble the eggplant on a serving dish. Sprinkle with 1 tbsp of Za'atar
• Prepare chickpea salad. In a medium mixing bowl, combine the tomatoes, cucumbers, chickpeas, red onions, parsley, and dill. Add the remaining Za’atar and mix gently
• Prepare the dressing. In a small bowl, whisk together the dressing. Drizzle 2 tbsp of the salad dressing over the fried eggplant; pour the remaining dressing over the chickpea salad and mix
• Add the chickpea salad to the serving dish with the eggplant, and serve it in room temperature 

For the Garlic & vinegar vinaigrette:

• 1-2 Garlic cloves, minced
• 1 Large lime, juice of
• ⅓ Cup extra virgin olive oil
• Salt & Pepper

Ingredients:

• 2 Cups kale, de-stemmed and finely chopped
• ½ – 1 Lemon, juiced and strained 
• 1 tbsp Extra virgin olive oil

• ¼ tsp Salt
• 2 Ripe avocados
• ¼ cup pine nuts, toasted

Preparation method

• Chop the kale and place it in a large bowl
• Coat the kale with the strained lemon juice, massage it and allow to marinate for about 5 minutes
• Cut the avocado into chunks 
• Add olive oil, sea salt, avocado chunks, and pine nuts to the bowl, reserving some toasted pine nuts for topping
• Use a spatula to smush the avocados against the side of the bowl as you mix it, still leaving them a bit chunky
• Place the salad in bowls and top with additional toasted pine nuts

Ingredients:

• 6 medium-sized gold potatoes, peeled
• Water
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 2 tsp coriander seeds or a little more than 1 tsp ground coriander
• 1 tsp crushed red pepper flakes, more for later

• 2 tsp ground turmeric
• 1 lime, juice 
• 1 cup chopped fresh cilantro leaves
• 1 cup chopped fresh parsley leaves
• Salt & pepper

Preparation method

• Peel the potatoes and place them in a large pot with enough water to cover them over high heat 
• Bring to a boil, let it cook in the boiling water for 10 minutes or so. The potatoes should be cooked through but still firm
• Drain the potatoes and let them cool briefly. Cut the potatoes in smaller cubes or pieces
• Heat the olive oil in a skillet on medium. Stir in the garlic, red pepper flakes and coriander seeds. Cook for 2-3 minutes then add the turmeric and lime juice
• Toss in the potatoes and mix well to coat. Add ½ of the fresh cilantro and parsley. Cook for 4 more minutes. Add salt and black pepper to your taste
• Remove from heat and top with more red pepper flakes and the remaining fresh herbs.
• You can serve this potato salad warm or at room temperature