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.
Bulgur wheat, diced tomatoes, cucumbers, spring onions with lots of parsley and mint, then tossed with olive oil and lemon juice in this fresh and light Middle Eastern salad. Chill before serving for best flavour.
Japanese soba (buckwheat) noodles are marinated in tamari, sesame oil, rice wine vinegar, sugar and chilli oil, then tossed with julienned carrots and red peppers for a delicious cold salad with an Asian touch.
A variation on the classic Middle Eastern salad, Tabbouleh, this delicious dish made with cracked wheat makes a healthy light lunch or supper.
Shrikand is an Indian dessert, originating from Gujarati. It's based on milk curds and sugar, which is lightly fragranced with cardamom and saffron. It can eaten on its own or as part of a meal.
This is a well known Hyderabadi dessert. It's made by soaking fried bread and nuts with milk, sugar and cardamom. It's very simple and goes down well at dinner parties. It's best eaten chilled.
This is lovely served as an accompniment to curries or can also be served as a dip!
I live in Turkey and love ordering haydari. It is a thick and tangy Turkish yoghurt dip best served with meat kebabs and pitta bread. You can even serve it with toasted pitta triangles as a party nibble.
This Thai-inspired salad is hearty enough to be served as a main course. Coconut rice is tossed with prawns, lemon grass, pepper, chilli, ginger and coriander.
This chickpea puree is simply divine. Chickpeas are blended with lemon zest, lemon juice, tahini, olive oil and garlic. Serve as a dip with vegetables or pitta bread. It also does well as a sandwich filler.