INGREDIENTS:
1 medium beetroot
2 tablespoons white wine vinegar
½ lemon (juice of)
2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
1 teaspoon ground cumin
salt & pepper
200g feta cheese
½ cup dukkah spice mix
2 tablespoons fresh parsley (finely chopped)
extra virgin olive oil (for drizzling)

DIRECTIONS:
Preheat oven to 200ºC. Wrap the beetroot in cooking foil and bake on a sheet for 40-60 minutes until soft. Leave to cool, then scrape off the skin. Chop the beetroot into large dice, and cool to room temperature.

Combine the vinegar, lemon juice, olive oil, cumin and salt & pepper and set aside.

Make balls with the feta cheese the size of ping-pong balls. Roll in the dukkah mix to coat well. Repeat with all the cheese. Set aside.

Combine the beetroot with the vinegar dressing and toss well. Place on a large platter then crumble over the feta cheese. Sprinkle with the parsley then drizzle over extra virgin olive oil just before serving.

SERVING:
I served mine alongside lots of other salads with some juicy beef steaks.

INGREDIENTS:
1 red onion (finely chopped)
2 cloves garlic (finely chopped)
3 tablespoons olive oil
80g speck pork (chopped)
1 x 400g can chickpeas (drained)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground fennel
1 teaspoon salt
pepper
paprika (for garnish)
Extra virgin olive oil (for garnish)

DIRECTIONS:
Heat the oil in a saucepan over a moderate heat. Add the onions and garlic and fry gently for 4-5 minutes. Add the speck and cook for a further 5 minutes until the fat is rendered. Add the cumin, coriander, cayenne and fennel powders and stir briefly before adding the chick peas along with 700ml of warm water. Add the salt and a little black pepper. Bring to a boil then reduce the heat, cover and simmer gently for 30 minutes. Place in a blender and blend until very smooth. Strain through a fine sieve then serve hot.

SERVING:
Serve with a light drizzle of extra virgin olive oil and a sprinkle of paprika. Serve with plenty of crusty bread.

6 RECIPES:

ARGENTINIAN MARINADE:
INGREDIENTS:
1/2 teaspoon saffron threads (crumbled)
1 tablespoon lemon juice
1/2 cup extra virgin olive oil
1/2 cup white wine vinegar
1 medium red onion (grated)
2 cloves garlic (minced)
3 tablespoons fresh continental parsley (finely chopped)
1 tablespoon fresh thyme (or 1 teaspoon dried)
salt & pepper

DIRECTIONS:
Soak the saffron threads in the lemon juice for about 20 minutes then add to the other ingredients and blend with a hand blender. Coat the meat and leave in the fridge for at least 3 hours.

GREEK LAMB MARINADE:
INGREDIENTS:
1/3 cup olive oil
1 tablespoon fresh oregano (finely chopped)
1 tablespoon fresh parsley (finely chopped)
juice of one lemon
salt & pepper

DIRECTIONS:
Combine all ingredients and then marinade the meat for at least 3 hours.

LEBANESE MARINADE:
INGREDIENTS:
1/2 cup extra virgin olive oil
4 cloves garlic (minced)
1/2 cup fresh lemon juice
2 teaspoons fresh thyme (finely chopped)
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

DIRECTIONS:
Combine all ingredients and then marinade the meat for at least 3 hours.

TURKISH MARINADE:
INGREDIENTS:
1 cup natural yogurt
1 onion (grated)
6 tablespoons extra virgin olive oil
1 lemon (juice only)
1 tablespoon sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 cloves garlic (minced)
salt & pepper

DIRECTIONS:
Combine all ingredients and then marinade the meat for at least 3 hours.

MOROCCAN MARINADE:
INGREDIENTS:
1 tablespoon sweet paprika
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon ground ginger
2 tablespoons melted butter
4 tablespoons extra virgin olive oil
1 lemon (juice only)
salt & pepper

DIRECTIONS:
Combine all ingredients and then marinade the meat for at least 3 hours.

EGYPTIAN MARINADE:
INGREDIENTS:
1/2 cup extra virgin olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 onion (grated)
3 cloves garlic (minced)
1 teaspoon cayenne pepper
salt & pepper

DIRECTIONS:
Combine all ingredients and then marinade the meat for at least 3 hours.

There are countless versions of lentil soup all over africa, asia and the middle east. I remember eating this while in Egypt travelling. It is hearty, simple and warming… Just what you need in 50ºC heat.

RECIPE:

INGREDIENTS:
1 onion (chopped)
1 1/2 tablespoons olive oil
2 garlic cloves (crushed)
1 level teaspoon ground cumin
1 level teaspoon ground coriander
150g split red lentils
1.25 litres chicken or vegetable stock
1 small lemon
salt & pepper

DIRECTIONS:
In a large pan, heat the oil over a medium heat and fry the onions for about 5 minutes until soft and golden. Stir in the coriander, cumin and garlic briefly then add the lentils and the stock. Bring this to the boil, reduce the heat to low and simmer for about 35-45 minutes. Skim off any nasty lentil scum that rises to the surface. Taste for salt, add to your taste alsong with some fresh black pepper.

SERVING:
Serve with a couple of lemon wedges to squeeze into the soup.