3 bunches flat leaf parsley,finely chopped (stems discarded)
1 medium onion, finely chopped
6 medium tomatoes, finely chopped, seeded
2 teaspoons salt½ teaspoon black pepper
juice of 3 lemons
100g (4oz) fine
*bulgur (cracked wheat)
250ml (9fl oz) boiling water
1 tablespoon mint, finely chopped.


- Before you start, prepare all the above ingredients.

- Place cracked wheat in a large bowl, add boiling water and set aside to soak for 15 minutes.

- Place chopped parsley, mint, onions, and tomatoes in a large bowl then add the salt and pepper.

- Now mix all your ingredients thoroughly.

- Drain the cracked wheat, squeeze out excess water and add to the bowl and mix.

- Finally add lemon juice, olive oil and mix all ingredients

Tuna & Olive Salad


200g (7oz) can tuna in brine, drained
2 red peppers, thinly sliced
1 medium red onion, finely chopped
1 tablespoon coriander, finely chopped (stems discarded)
3 tablespoons olive oil½ teaspoon salt pinch of black pepper
1 garlic clove, crushed
200g (7oz) pitted black olives
1 hard boiled egg, chopped in quarters
juice of half a lemon wedges


- Before you start, prepare all the above ingredients.

- Place the peppers under a hot grill, turning occasionally until the skins

are blackened and charred. Sweat roasted peppers in plastic bag

for 10 minutes.

- Crush the garlic, then place in a large bowl and add the lemon juice, olive oil, chopped onions, black pepper, salt and coriander. Mix well.

- Skin, core and seed the peppers, then cut into thin slices and add to the bowl.

- Add the tuna flakes, olives, chopped egg and stir gently to combine. Refrigerate for 1 hour.



4 pieces of toasted pitta bread
2 plum tomatoes, seeded and chopped
1 green pepper, cored, seeded and chopped
1 red pepper, cored, seeded and chopped
1 tablespoon flat leaf parsley, finely chopped (stems discarded)
4 spring onions, finely chopped
1 tablespoon fresh mint, finely chopped
1 cucumber, seeded and chopped
1 garlic clove, crushed
juice of 1 lemon
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper


Preheat the oven to 200C (400F), Gas mark 6. Cut the bread into small 2½ cm (1 inch) pieces and place on a baking tray and toast in the oven for 5-10 minutes until crisp and light brown.

In a large bowl, combine the chopped tomatoes, green peppers, red peppers, parsley, spring onions, mint, garlic and cucumber. Next add salt, pepper, olive oil and lemon juice. Now add the toasted bread and mix well.



1 large aubergine
1 clove garlic, crushed
2 tablespoons *tahini
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons natural yoghurt
2 teaspoons olive oil, for garnishing
juice of half a lemon, for garnishing


Preheat oven to 180C (350F) Gas mark 4 for five minutes. Place whole aubergine on a baking tray and bake for 45 minutes until outer shell is crisp and inside is soft. Set aside to cool for 20 minutes.

Split open the aubergine by cutting in the center, and scoop out the flesh into a medium sized bowl. Discard the skin.

Next add the garlic, salt, lemon juice, yoghurt, tahini and mash by hand until a smooth puree is achieved, or place in a blender and pulse for 5 seconds.