I am in the middle of preparing the final dishes for this evening’s supper club, which is a Winter themed menu despite it being more like the middle of Spring out there today! What a beautiful February day☀️
The unseasonably warm sunny weather has inspired me to have this for lunch – Feta & Avocado Salad with Toasted Mixed Seeds & Homemade Hummus. I may be having a busy Saturday but I am never too busy for lunch! 😋
A few Bigger Meze plates for this evening’s dinner: Prawn Saganaki (a Greek dish consisting of prawns in a slightly spicy tomato sauce with feta and parsley), with Fried Brussel Sprouts with Cumin & Garlic, and some lightly seasoned steamed rice.
I really like this prawn recipe, it’s beautifully simple and full of flavour. The sprouts are delicious too but if you aren’t a fan of them (I personally love them but I know they’re not everyone’s cup of tea!) then you can use pretty much any greens – kale or broccoli would work just as well.
I decided to blend Zhoug (green chilli and herb paste) into my usual Hummus recipe for this weekend’s dinner and it worked really well! It brought just a little bit of heat and a lovely zingy flavour to the dip, without losing its hummus identity.
Classic hummus is delicious, but I like that it can also take on such a wide variety of additional ingredients, allowing you to change it up each time depending on the particular cuisine or style of food you are serving with it.