Za’atar Dressing

Ingredients (makes 700ml large bottle)

5 garlic cloves crushed

2 tablespoon sumac

2 tablespoon za’atar

2 tablespoon Dijon mustard

Juice of 2 lemons

150ml white balsamic vinegar

400ml good quality olive oil

2 tablespoon salt

Method

Add the garlic, spices, Dijon mustard, lemon juice and vinegar into a bowl and whisk well. Gradually drizzle in the olive oil until it the dressing thickens slightly (store in a bottle for 1-2 weeks).

Tomato cucumber raita

Ingredients (serves 10)

400g tomatoes de-seeded and cut into 1cm dice

2 cucumber de-seeded and cut into 1cm dice

1 red onion finely chopped

500g Greek yoghurt

2 teaspoon toasted cumin seeds

1 teaspoon sea salt

Method

Mix all the ingredients for the raita in a bowl, season to taste (will last 3 days).

Green chilli preserved lemon oil

Ingredients (serves 10)

2 preserved lemon pips removed

3 green chillies

3 cloves garlic

125ml olive oil  

Salt to season

Method

Blend the preserved lemon, green chillis and garlic until smooth. Then pour in the olive oil. Season with salt to taste (will keep for 7 days).