This is one of my all time favourite meals.

If you feel inspired to make it, here is how to:

1 medium size red onion 
1 Red pepper
1 Green pepper
1 Tin chopped tomatoes
1 Tin Chili beans
1 Tin mixed beans
1 Tin baked beans
1-2 tsp ground cumin
1 tsp chili
1 vegetable stock cube, crumbled
salt & pepper to taste

1/2 avocado per serving
Lime juice

Cut all the vegetables into small cubes and gently soften them in a bit of oil for a few minutes, add tomatoes, beans, stock cube and spices and gently simmer for 20-30 min until you have a nice and thick sauce. 
Serve in a big bowl with fresh avocado and a squeeze of lime juice on top. 
Very tasty and yet so simple - Enjoy

A while ago I got inspired to make these wonderful small pancakes whilst reading this blog. 
They taste fantastic and are super healthy! 
(Well that is until you eat them with whipped cream and jam)

But if you choose to eat them with greek yoghurt and fresh fruit you have a guilt free snack or even breakfast? 

Ingredients :

2 ripe bananas
2 eggs
100ml rolled oats
100ml wholemeal flour
1 tsp ground cardamom 
a pinch of salt

Enjoy

Fattouch Salad

Possible the best salad ever! (Im my opinion anyway) It's fresh, crunchy and spicy at the same time...

It goes very well with a Moroccan spiced BBQ chicken served with humus, small potatoes etc.

This is what you need:

1 romaine lettuce
1 red pepper
1 yellow pepper
1 green pepper
2 carrots
2-3 tomatoes
1/2 a cucumber
1 small handful of radishes
1 small bunch of spring onions
1/4 of a red cabbage
1 bunch of flat leaf parsley
1 bunch of fresh mint
3 wholemeal pitta breads

For the dressing:

2 lemons
2 gloves of garlic
Virgin olive oil
salt, pepper, ground cumin and cayenne pepper to taste


Cut/shred all the vegetables in small pieces and mix well in a large salad bowl.

Mix lemon juice with olive oil, crushed garlic and taste with salt, pepper, ground cumin and cayenne pepper. pour it over the salad and mix well.

Grill the pitta bread in hot vegetable oil on a pan, cook them until almost burned, cool them down and break them up in small crunchy pieces and sprinkle them over the salad!

Enjoy

Summer fruit compote

A hand full of strawberries and blueberries plus a few apples made this wonderful compote,
It's fantastic on top of creamy Greek yoghurt.

Slow roast Moroccan Lamb

Over Easter my Mother and I cooked this lovely slow roast lamb dish. I got inspired from a lunch I once had with some good friends. 

We cooked a large leg of lamb on a bed of potatoes for about 4 hours. We served the lamb with a Moroccan salad, humus, flatbread, feta and tabouleh. A truly wonderfully tasty dish.

Tabouleh


Ingredient:


Bulgur
Tomatoes
Juice from 1 or 2 lemons
Big bunch of flat leaf parsley
Big bunch of fresh mint
a bunch of spring onions
Olive oil
Sea Salt & Freshly Ground Pepper


Cook the bulgur (follow the instruction on the package)
Drain when cooked and set aside to cool


Cut the tomatoes in small pieces and remove all the seeds
Finely chop the spring onions, mint and parsley 


Mix it all into the bulgur, add the juice from the lemons and stir in a generous splash of olive oil 
Season with salt and pepper


Moroccan salad


Ingredient:


1 large mixed bag of small salad leafs I used baby spinach and rocket.
2 pomegranate fruit
Roasted red peppers from a jar
2 cloves of garlic 
olive oil
White wine vinegar
Ground cumin
Ground chilli
Juice from 1 lemon
a large handful of almonds


Start off with roasting the almonds on a dry pan for a few minutes and put them aside to cool.
Release all the seeds from the pomegranate (This is a bit messy)
Slice the peppers


Mix olive oil, lemon juice and white wine vinegar then taste with ground cumin, chilli, crushed garlic, salt & pepper


Dress the leaves with the dressing and arrange on a large plate or bowl, scatter the peppers, pomegranate and almonds on top.
Serve immediately.

Enjoy

British thing of the week # 5

I would never in a million years have thought that I would learn to love these little beans, I have never understood the fuzz about beans on almost everything. But now after almost 10 years in UK I do, I DO - I love baked beans on toast, in my jack potato, for breakfast with eggs or on their own, I just love them and the kids love them to.  God save the beans....

Do you like beans?