Chicken and freekeh salad with pomegranate recipe | delicious. magazine chicken breast,    pomegranate molasses,    olive oil,    za'atar,    parsley,    mint,    chives,    red chili,    pomegranate,    spring onion,    garden rocket,    apple cider vinegar,    sugar Heat the oven to 190 C/170 C fan/ gas 5. Bring a large pan of water to the boil over a high heat. Add the freekeh and cook for about 30 minutes or until tender. Do check, as large grains will take lon...

Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts Recipe - Yotam Ottolenghi | Food goat's cheese,    olive oil,    hazelnut,    za'atar,    red chili,    beetroot,    spring onion,    garlic,    salt,    bread,    maple syrup,    yogurt (plain) This luscious beet dip from London chef Yotam Ottolenghi is delicious on its own or served in tandem with other meze. Instructions Checklist   Step 1   Preheat the oven to 350 . Put the beets in a small...

Roast aubergine tacos recipe - BBC Food butter,    red onion,    halloumi cheese,    olive oil,    hazelnut,    za'atar,    thyme,    sumac,    pepper,    parsley,    red chili,    jalapeno,    lime,    garlic,    tomato,    aubergine/eggplant,    white wine vinegar,    salt,    tortilla,    yogurt (plain) This vegetarian main course makes a fantastic shared meal for two and is served with a spicy salsa. To make the burnt tomato salsa, preheat the grill to high. Place the tomatoes, red onion, chillies ...

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