Category: Seasonal Recipes

Ingredients

• 1 large carrot sliced on a mandoline
• 40g salt
• 28g sugar
• 5g smoked paprika
• Belazu pitted harlequin olives
• Belazu guindilla chilli peppers
• Skewers

Cure the sliced carrot with the sugar, salt and paprika mix over night.

Thread olives, carrot and chillies onto skewers

Ingredients

• 1 large butternut squash
• 2 medium sized beetroot
• 200g Belazu organic lentils
• 200g Belazu siyez
• Pomegranate molasses
• 4 large oranges
• Belazu verdemanda extra virgin olive oil
• 200g kale
• Salt and pepper

Cut the butternut squash into thick slices and roast until cooked through in a hot oven 200C.

Cut the beetroot into wedges and also roast in the oven, till softened.

Bring 1L of water to the boil add 1 tspn of salt and add 200g of siyez and reduce to a simmer, cook for 12 minutes then drain till cool.

Cut out woody stalks from the kale and deep fry (make sure the kale is dry)

For the dressing:

Cut the oranges into wedges and roast on the highest oven setting or under a hot grill,  cook until blackened/burnt, allow to cool, then squeeze out the juice. Add equal amount pomegranate molasses and olive oil together and season to taste.

In a big bowl mix the siyez, squash, beetroot, lentils and dress with the burnt orange dressing and scatter over the crispy kale.

Ingredients

• 2 firm aubergines
• 2 medium sized garlic cloves crushed to a paste
• 50g tahini paste
• Juice from a medium sized lemon (about 2 tbspn)
• 2g salt
• Fresh pomegranate seeds
• Pomegranate molasses

Pierce the aubergine skins and place under the grill on high setting on a foil lined oven tray.

Turn the aubergines when burnt and blistered and repeat the process until fully burnt and cooked through.

When cool enough to handle, remove skins and rough chop the flesh and place in a bowl with garlic, tahini, lemon juice and salt.

Sprinkle with pomegranate seeds and a drizzle of pomegranate molasses.

Ingredients

• 4 Beetroot
• 4 tbspn Greek yoghurt natural
• 50g Feta cheese
• 1 Garlic clove crushed with ½ tspn of table salt
• 1 tbsn chopped Fresh dill
• 2 tbspn Belazu vermouth vinegar
• 4 tbspn Belazu verdemanda extra virgin olive oil

Cook the beetroot until tender, when drained and cool shred on a mandoline.

Add garlic, olive oil, yoghurt, dill, vinegar mix well, season with salt to taste.

Crumble the feta and sprinkle over the mix, garnish with some dill sprigs and a drizzle olive oil.

Serve with toasted sourdough or warmed pitta breads

Ingredients

• 2 slices of Sourdough bread
• 50g Belazu black olive tapenade
• 4 Plum tomatoes
• Garlic clove cut in half
• Belazu verdemanda extra virgin olive oil
• Sea salt

Grate the tomatoes on a box grater and place the pulp into a sieve and leave to drain for a minimum of 2 hrs until the pulp has dried out.

Toast the sourdough and rub with the cut face of the garlic clove.

Spread toast with tapenade, add the tomato pulp season with sea salt and drizzle with virgin olive oil.

Ingredients

• 2 cucumbers
• 1 tsp Salt
• 200ml Cider vinegar
• 4 tbspn Sugar
• 1 clove of Garlic thinly sliced
• 150ml Water
• 3 sprigs of Fresh dill
• 2 fresh bay leaves Bay leaves
• 3 tbspns Grain mustard

Slice the cucumbers 5mm thick add the salt and mix together.

Put all other ingredients, apart from the dill and garlic, into a pan and heat until the sugar is dissolved (do not boil).

Drain the juice from the cucumbers and add cucumbers, garlic and dill to the mix.

Store in an air tight container.