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Asian x
Picnic food x
 
1hr15min

I had a minty lemonade when I was travelling in the Middle East. I wanted to try and immitate it. It cools you down on a hot summer day! Adjust the amount of mint to taste.

Recipe by: EC3KFNW

 
50min

This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!

Recipe by: Winky

 
2hr12min

Asian ingredients give these barbecued chops loads of flavour. They can also be put in the oven and grilled.

Recipe by: Lakmini Ebbinghaus

 
40min

The sweetness of barbecued vegetables is balanced by a tart tomato sauce, which mixes perfectly with simple couscous. A lovely light summer meal that is sure to get you to your five a day.

Recipe by: Christopher O'Hearn

 
35min

This is a cold noodle dish - great for summer evenings, and can be made ahead.

Recipe by: Christine L.

 
5min

This version of the delicious, creamy Middle Eastern dip uses yoghurt and is delightful with raw vegetables or toasted pitta triangles. It is much lower in fat than classic houmous.

Recipe by: sal

 
10min

This recipe makes enough for a large party. The tofu makes the houmous mild and creamy. Add as much garlic as you like!

Recipe by: Nina

 
30min

Popular throughout the Middle East, this thick and chunky Arab omelette is served flat, not rolled or folded, and is more like a cake. It is packed with vegetables and chickpeas, and is equally delicious hot or cold – ideal for a picnic. Serve with a simple tomato and red onion salad, and garlic flat bread.

Recipe by: Norma MacMillan

 
No reviews
 
1hr25min

Couscous makes a brilliant base for a quick salad, as it only needs a brief soaking in hot stock (or water). Here it is combined with chickpeas, dates, oranges and pistachios for a Middle Eastern-style vegetarian dish.

Recipe by: Maggie Pannell

 
25min

Homemade hummus only takes a few moments to whizz together and makes a perfect light lunch, served simply with pitta. But for a balanced meal, turn it into this more substantial salad with the addition of crisp salad vegetables.

Recipe by: Maggie Pannell

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