Vegetarian

Saffron Parsnip & Zucchini Soup

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  • 1 Leek
  • 1 Parsnip
  • 1 Zucchini
  • 3 cups of water
  • 2 cups of milk (or almond milk if vegan)
  • 1 pinch of saffron
  • 1 Oregano sprig
  • Salt to taste
  • 4 tbsp olive oil

Sweat the leeks in olive oil along with parsnips cut in pieces for 5 minutes. Stir frequently to avoid browning. Then add the water, salt, saffron and oregano. Cool for 10 minutes. Cook until all the vegetables are tender. Then add the milk. Blend until a silky creamy soup.

Chermoula Asparagus with Carmelized Onions

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  • 1lb asparagus
  • 1 medium yellow onion
  • 2 cloves of garlic
  • 2 Tbsp Villa Jerada Chermoula
  • 3 Tbsp extra Virgin olive Oil
  • Half of a lemon
  • Salt to taste

Heat the olive oil, add the onions and cook on a medium heat until they sweat and caramelise, stirring frequently for about 20 minutes. Meanwhile trim your asparagus and boil it for 3-4 minutes drain and cut in halves. Once the onions are cooked, add the asparagus, the Chermoula and stir until the Chermoula blends in to make a nice thick sauce. Add olive oil and drizzle lemon to taste.

Dukkah Endive Salad

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  • 2 endives
  • 4 dates
  • 150g Manchego cheese
  • Picholine Olive Oil
  • half a lemon
  • 2 tbsp. Dukkah

Separate the endives leaves rinse and dry. Place on a plate and put aside. Pit the dates and slice. Mix your olive oil and a half a lemon into a thick vinaigrette. Pour the vinaigrette on top of the endives, sprinkle 3 quarters of the Dukkah, and mix all with your hands. Add the dates, then grate the cheese on top and sprinkle the rest of the Dukkah over the salad.

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Ras El Hanout Yogurt

  • 1 ½ cups full-fat greek yogurt or labneh
  • 2 teaspoons Res el Hanout spice blend
  • 2 teaspoons honey
  • Best quality extra virgin olive oil, to serve
  • Raw sliced vegetables, to serve

Whisk the yogurt, Res el Hanout and honey together in a medium bowl. Set aside for 10 minutes to allow the flavors to come together. Serve with vegetables and topped with best quality olive oil. (I used Les Terroirs de Marrakech extra-virgin olive oil.)