Making a “mezze” of things…..

I recently had a culinary epiphany – BLACK TAHINI.


Just make up your hummus as normal, using regular tahini, and then mix through a swirl of this stuff….


It’s all natural, made from black sesame seeds. I topped mine off with some nice olive oil, fresh lemon juice, and a sprinkling of black sesame seeds.

It tastes fantastic, and looks (in my opinion) incredible.

I liked it so much that I had to make it the centrepiece of a mezze….


On the plates we have harissa griddled aubergine, zaatar griddled courgette (from the garden). salad and sprouts (in a light vinaigrette) . Left to right – patatas bravas, stuffed vineleaves/dolmades (cheated – they’re from a tin!), garlic and pimenton sausage and beans, and of course the hummus.


I roasted cubed potatoes in a mix of sweet pimenton, cayenne pepper, black pepper and coconut sugar, and then baked them in a tomato, garlic and chilli sauce….


I opened a tin of dolmades. The hard bit was not eating them all as I cooked….


A pack of WHEATY MERGUEZ sausages, a pack of frozen edamame beans, fried up in olive oil with lots of smoked paprika and garlic – my take on the classic chorizo and fava dish.


The aubergine was marinaded in HARRY BRAND HARISSA, lemon juice and olive oil. Then griddled, and then baked until it was “melt-in-the-mouth”. The courgette was marinaded in lemon juice, olive oil, and ZAYTOUN PALESTINIAN ZA’ATAR, then griddled, and baked the same as the aubergine.

I’m pretty sure this meal had more garlic per head than anything I’ve prepared before (at least 5 or 6 bulbs went into this meal), so i’m pretty sure we’re safe from vampires for the mean time.




I’m aware I’m a walking cliche…..

Blimey, it’s been a while hasn’t it?


Life got in the way a little – in a good way. I’ve been busily working away at a large vegetarian/wholefoods wholesaler (and loving it – FREE VEGAN LUNCHES!!!), going on lovely trips away and generally having a lovely time.


Something told me I had to tell you about my lunch today though… and as the title says, yes, I know it’s so cliched that it’s hilarious.




Yep. 100% raw, sprouted pulses (mung beans at that). Served with Palestinian olive oil and za’atar couresy of the amazing people at ZAYTOUN.


Sprinkled a little LA CHINATA PIMENTON on the top as well for extra tastiness.


The hummus itself was nice and easy to make (as it should be!).. A pack of sprouted mung beans, three cloves of raw garlic, the juice of a freshly squeezed lemon, a generous spoonful of raw almond butter, a glug of cold pressed olive oil and a pinch each of salt and pepper… bung it all in the blender and blitz.

Eaten with a chunk of Mrs Veganfoodisshit’s sourdough bread.