Loaded Mediterranean Hummus

Serves 4-6 | 15 mins

For the Hummus Base:

• 1 can 400g chickpeas,
• drained + rinsed save 2 tbsp liquid
• 2 tbsp tahini
• 1 small garlic clove
• 2 tbsp lemon juice
• 2 tbsp olive oil + extra for drizzling
• 1/2 tsp salt,
• pinch cumin
• 1-2 tbsp cold water,
• to blend smooth

Blend it: Chickpeas + tahini + garlic + lemon + salt + cumin → blend. Add olive oil + chickpea water till super creamy.

 

For the Topping Salad:

• 1 cup cherry tomatoes,
• halved – mix red + yellow
• 1/2 cucumber,sliced
• 2 tbsp red onion, finely chopped
• 6-8 kalamata/green olives, halved
• 2 tbsp feta, crumbled
• 2 tbsp fresh parsley, chopped
• Pinch paprika/smoked paprika
• Olive oil + salt to taste

 

Assemble it:

Spread hummus thick on a plate. Make swirls with the back of a spoon.

Drizzle olive oil in the swirls.

Pile the tomatoes, cucumber, onion, olives, feta in the center.

Sprinkle parsley + paprika on top.

Serve with: Warm pita, naan, or crackers.

Pro tip: For extra creamy hummus, peel the chickpeas. Or use 1/2 tsp baking soda whil

Greek Flatbreads – 2 pieces

10 min prep + 12 min bake

 

You’ll need:

Base:

• 2 naan/pita/flatbread,
• or pizza dough

Topping:

• ½ cup crumbled feta
• 8 cherry tomatoes,
• halved + 6 kalamata olives,
• sliced

Other:

• ¼ small red onion,
• thin slices
• 1 tbsp olive oil
• 1 clove garlic,
• minced

Finish:

• Fresh parsley
• chili flakes
• salt/pepper

 

Quick steps:

Prep base: Brush flatbread with olive oil + garlic. Salt lightly

Top it: Scatter feta, tomatoes, olives, onion. Don’t overload so it stays crispy

Bake: 220°C/425°F for 10-12 min till edges are golden + cheese melts

Finish: Drizzle olive oil + sprinkle parsley + chili flakes

Garlic Parmesan Zucchini Bake – 3-4 servings

5 min prep + 15 min bake

You’ll need:

Veggies:

• 2 medium zucchini,
• diced + 1 cup cherry tomatoes,
• halved

Flavor:

• 3 garlic cloves,
• minced
• 2 tbsp olive oil
• salt
• pepper
• Italian herbs

Finish:

• ¼ cup grated parmesan
• fresh parsley

 

Quick steps:

Prep:

• Toss zucchini
• tomatoes with oil,
• garlic,
• salt,
• pepper,
• herbs

Bake: Spread in dish. 200°C/400°F for 12-15 min till zucchini is tender

Cheese it: Sprinkle parmesan on top → broil 2 min till golden

Finish: Parsley on top + squeeze lemon if you like

Grilled Halloumi + Tomato Salad

10 min recipe:

 

You’ll need:

• 250g halloumi, sliced 1cm thick
• 2 large tomatoes, thick slices
• 6-8 olives, pitted
• Handful fresh basil
• 2 tbsp olive oil
• 1 tbsp balsamic glaze/vinegar
• Salt, pepper, dried oregano

 

How to make:

Pat dry halloumi slices. Rub with 1 tsp oil + pinch pepper. This stops sticking.

Grill 2-3 min each side on hot pan/grill pan till dark marks show. Set aside.

Grill tomatoes same pan 2 min per side. Sprinkle salt + oregano.

Plate it: Halloumi + tomato alternately. Add olives + basil.

Finish: Drizzle 1 tbsp oil + balsamic. Crack pepper on top.

 

Tips:

No halloumi? Use paneer, but press it 20 min first

Grill pan not available? Normal tawa works, just get it smoking hot

Eat right away or halloumi gets rubbery

 

Ready in 10 min. Goes great with bread or as a side.

Creamy Overripe Tempeh Vegetable Lodeh

This classic Indonesian dish uses overripe tempeh as the star ingredient, offering a deeper savory taste. Fresh vegetables and chilies complement the creamy coconut broth for a delicious and satisfying meal.

📝 Ingredients:

• 1 block overripe tempeh, diced

• 5 long beans

• 1 eggplant

• 5 cm galangal, crushed

• 3 bay leaves

• 5 bird’s eye chilies

• 2 green chilies

• 3 red chilies

• 250 ml coconut milk

• 5 shallots

• 3 cloves garlic

• 1 tsp salt

• 2 tsp sugar

• 1 tsp stock powder

• ½ tsp ground coriander

• Water as needed

👩‍🍳 Instructions:

Sauté shallots and garlic until softened and fragrant.

Add overripe tempeh, bay leaves, and galangal.

Cook while stirring for several minutes.

Add enough water to cover the ingredients.

Add eggplant and long beans.

Mix in the sliced chilies.

Season with all the prepared spices.

Cook until the vegetables are nearly done.

Slowly pour in the coconut milk.

Stir continuously until the stew reaches a boil.

Serve alongside freshly steamed

Chicken & Spiced Rice Bowl – 2 servings

15 min prep + 25 min cook

You’ll need:

Chicken:

• 2 chicken breasts/thighs
• 1 tsp paprika
• 1 tsp garlic powder
• salt
• pepper

Rice:

• 1 cup basmati rice
• 2 cups water/broth
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp paprika

Salad:

• Cherry tomatoes
• cucumber
• red onion
• parsley
• lemon
• olive oil

 

Quick steps:

Marinate chicken:

• Mix spices
• 1 tbsp oil
• salt

10 min if you have time

Sear chicken: Hot pan, 4-5 min each side till charred. Set aside + slice later

Make rice: Same pan, add rice + spices. Toast 30 sec → add water/broth. Simmer 15 min covered on low flam .

Salad: Chop everything, toss with lemon + olive oil + salt

Serve: Rice in bowl → sliced chicken on top → salad on side