Tag Archives: cheese

Watermelon, Feta and Mint Salad with Pistachio and Parsley

5 Jun

I know it may be a little early in the season for watermelon where you are, or it may even be getting on for winter but I got a baby watermelon in my organic veg box this week. Look how cute it is.

Look, I put it next to a lemon for you so you can see how small it is. Watermelon is one of the ingredients in my favourite summer salad and it is definitely feeling a lot like summer here so this is what I made with it.

Watermelon, Feta & Mint Salad with Pistachio & Parsley

Serves 2, vegetarian, gluten-free. Adapted from Nigella Lawson

  • 1/4 small red onion, very finely sliced
  • the juice of half a lemon
  • 400 g watermelon, rind & most of the seeds removed then cut into approx. 4 cm triangles
  • 100g Greek Feta cheese
  • a handful of fresh parsley leaves, left whole
  • 5 or 6 fresh mint leaves, finely chopped
  • 8 black or purple olives, halved & stoned
  • black pepper
  • extra virgen olive oil
  •  a handful of shelled pistachios, roughly chopped
  • lemon wedges to serve

Put the finely sliced red onions in a small bowl and cover with the lemon juice. Leave to soak while you make the rest of the salad. This makes the flavour less harsh and turns them a pretty magenta colour.

Place the watermelon triangles in a beautifully random arrangement on your serving dish/plates. Cut or break  the feta into similar sized pieces as the watermelon and scatter them amongst the watermelon. Tear off sprigs/leaves of parsley and do the same. 

Tip the bright pink onions and their juices over the salad, add the olives, drizzle with a little olive oil and top with the chopped pistachios and a grinding of black pepper. Serve with extra wedges of lemon if you like.

This is me sending some much needed sunshine in the form of this beautiful salad to all the people in the UK celebrating the Queen’s Jubilee in the cold and rain.

This is my 93-year-old Grandad at a Jubilee garden party yesterday. He is wearing ski gloves, a shawl and a blanket over his legs. This is the 4th of June by the way, a typically English summer’s day!!

Sending you some sunshine Grandad, Enjoy!!

Smashed Broad Bean Dip with Fresh Mint, Garlic, Manchego and Lemon

27 May

This is just a quick and easy recipe that I wanted to share with you because it is perfect for this time of year. When you can’t be bothered to cook anything complicated but want something fresh and delicious to munch on. This is it.

I found the recipe in a pile of newspaper and magazine clippings that The Washer Up’s dad, Jim had sent me from England. He cuts anything food and drink related out of the Sunday papers and saves them up to send over. It’ s very handy for keeping up with what’s going on over there.

The original recipe used 500 grammes of podded broad beans, I didn’t have anywhere near that many so I have adjusted it to suit. It’s one of those things where you can taste it as you go and add more garlic, lemon or mint to your taste. 

If you have young broad beans that are still very small and bright green you can use them raw. If not you can blanch the podded beans for two minutes then squeeze the bright green peas out of the pale jade skins and you’re good to go. I know that squeezing broad beans may sound boring bit it’s actually quite a therapeutic thing to do sitting outside in the early evening sipping a glass of mint tea or even a Mojito. It’s worth it just to see that beautiful bright green paste when you’ve done.

Smashed Broad Bean & Mint Dip

Serves 2-3 as a snack, vegetarian, gluten-free. Adapted from Eat Your Veg

Prep time 15 mins

  • about 200 gr broad beans (podded weight)
  • 1/2 clove garlic
  • 1 tsp salt
  • 5 mint leaves
  • 2 tbsp olive oil (or more)
  • 50 gr grated manchego (or pecorino/parmesan)
  • a squeeze of fresh lemon juice
  • bread to serve, toasted flatbread/baguette/ciabatta or wholemeal toast

Blanch the broad beans (unless very young, tiny & bright green) for two minutes in boiling salted water, drain and then squeeze the bright green peas out of the pale green cases.

In a mortar & pestle, crush the garlic and 1/2 tsp salt to a paste. Add the mint leaves and pound again to a paste. Add a handful of the broad beans and grind to a paste. Add more beans and continue pounding until you get a slightly chunky textured puree.

Drizzle in the olive oil and mix well then add the cheese, lemon juice and season with salt and black pepper. Taste and adjust lemon, mint salt as necessary. Serve on/with toasted bread and drizzle with a little more olive oil.

Sit back and enjoy this fresh and delicious seasonal treat, I’m off to make some more, it’s addictive. Thanks Jim.

Rosemary and Garlic Baked Camembert with Honey Glazed Pear and Almonds

17 Apr

This dish was inspired by a picnic lunch we enjoyed at the Bramon Wine Estate just outside Plettenberg Bay. Bramon Wine Estate is a boutique vineyard and it is the first and only Estate that far East of the Western Cape.

Their flagship Sauvignon Blanc wine is called The Crags which is the name of the “town” where the Wine Estate is situated. You couldn’t really call it a town though. It consists of a petrol station and a shop. Which is why it is such a pleasant surprise to find this beautiful place just off the main road. They also have two sparkling Sauvignon Blanc Cap Classiques. I went for the 2008 sparkling ” a  refreshingly clean palate with vibrant mousse and an exciting, limey, zesty lingering finish”. It was one of the best sparkling wines I have tried in a long time.

So I had another glass. As you do.

In the summer they offer a picnic lunch amongst the vines. It is a really special feeling to be drinking the wine that is growing all around you. It is a relaxed, informal dining experience (in a really good way). You order your drinks and then get a list of the foods available. You trick the boxes next to what you would like to order and then give it back to the very capable waiting staff. Sit back relax, enjoy your drink and the beautiful surroundings while your picnic is freshly prepared for you.

We chose the mini baked camembert with honey figs and nuts, a beautiful plaited bread with rosemary and sea salt, green fig preserve, avocado and parmesan crisp salad, fresh pesto with mixed herbs and almonds, sundried tomatoes and a creamy hummus.

There is a monkey park and a bird sanctuary very near to the Wine Estate, so in a very organised fashion we went to Bramon in the morning to book a nice table in the vines for lunch at 1pm and then went off to Monkeyland for the rest of the morning. You get a guided walking tour around the forest that is very informative for kids and adults. More than 450 primates live and free-roam around the forest. It is an amazing feeling to be that close to so many different types of monkeys and lemurs that are living in a natural habitat. 

After lunch we went to Birds of Eden which is the largest free flight bird aviary in the world. It is a great way to spend a a couple of hours, there are 3500 birds out in the open. You walk up wooden walkways that snake their way through ruins and waterfalls up into the canopy of the trees. It is a stunning place.

And again you get so close to them.

Monkeyland and Birds of Eden are next to each other so you can buy combination tickets for both, which is what we did. With an excellent lunch at Bramon in between of course. Which brings me back to the food.

I contacted Bramon to get the recipes for the baked camembert and the rosemary plaited bread. The gave me the camembert but then told me that the bread recipe was a secret! I can understand it of course, it was very good.

So I made my own version of the bread using spelt flour which I flavoured with roasted garlic and rosemary. It was lovely, especially dipped into the oozing  baked camembert.

I will give you the bread recipe in my next post but for now here’s the baked camembert. I used pears rather than figs because figs aren’t in season here yet and I had some in my fruit bowl.

 I also studded the cheese with sliced garlic and rosemary sprigs before baking it because we used to serve it like that when it was on the menu at the restaurant. It’s something I saw Jamie Oliver do somewhere that makes such a difference to the flavour.

Rosemary & Garlic Baked Camembert with Honey Glazed Pear & Almonds

serves 2, vegetarian, gluten-free

Prep time: 5 mins Cooking time: 30-35 mins

  • 1 boxed camembert (250 gr) wooden box is best but card is fine
  • 1 clove garlic, peeled and finely sliced
  • a few tops of fresh rosemary
  • olive oil

Preheat the oven to 180C, remove the paper wrapping from around the cheese and put it back in the box. Make little slits all over the top of the cheese with a sharp knife and push in the slices of garlic and rosemary tops.

Drizzle with a little olive oil and bake for 30-35 minutes until soft and melting inside. Meanwhile make the honeyed pear and almonds.

Honey Glazed Pear & Almonds

serves 2, vegetarian, gluten-free

  • 1 pear, cored and sliced into 12 wedges
  • a squeeze of lemon juice
  • 1/2 tsp finely chopped fresh rosemary
  • a drizzle of olive oil
  • a handful of whole toasted almonds (I used salted)
  • salt & black pepper
  • about 1 tbsp honey (rosemary honey if possible)

Toss all the ingredients apart from the honey together in a small bowl until evenly coated. Heat up a small frying pan over a medium high heat and throw in the pear & almond mix. Brown/caramelise slightly on both sides before adding the honey and stir to coat the pears.

Cook until the pears are soft but not mushy and remove from the heat.

Serve the warm honey glazed pear and almonds with the baked camembert and a nice bread for dipping. Or wait for my Roasted Garlic & Rosemary Braided Spelt Loaf in my next post…

For more information about the Bramon Wine Estate visit their webste here.

Enjoy!!

Beetroot and Red Wine Risotto with Oregano and Seared Halloumi

10 Mar

This recipe is inspired by our trip to the Holden Manz Wine Estate in Franschhoek. Holden Manz is owned by Gerard Holden and Migo Manz, an artist whose paintings and sculpture decorate the public areas. They took over the existing wine estate about a year and a half ago and have been reinventing it ever since.

There is a beautiful Manor House with luxurious suites that has an exclusive yet unpretentious atmosphere. This could be said of the whole estate. They have a refreshingly modern approach to the business which translates into every area. The spa, guest house, winery and restaurant all have a positivity that comes from the staff being well-trained and excited about what they do and where they work.

You can order a picnic with food fresh from the garden orchard and a lovely bottle of the Holden Manz rose. Wander down to the banks of the river, chose your spot under the oak trees and while away the afternoon. Try some of their award-winning wines, a food and wine pairing or the extremely popular tapas menu.

The Franschhoek Kitchen restaurant has very quickly become a name up there with the heavyweights in the culinary town of Franschhoek. And those are some big names.

The stand out dish, for me, was the Holden Manz shiraz and beetroot risotto with duck prosciutto. I didn’t eat the duck obviously but the sweet beetroot risotto with a hint of peppery spice from the shiraz really was delicious. The Washer Up said it was perfect with the salty, smoky duck. My challenge was to recreate this dish at home and find a suitable replacement for the duck. 

I immediately thought of feta because its salty, sour creaminess would be the perfect contrast to the sweet, dark and earthy beetroot. And this would still be great but halloumi has that slightly chewy, meaty texture that as well as the saltiness that gave it the edge over the feta. The oregano is because we have just bought an oregano plant so it is “new favourite thing” and it goes well with hallloumi for that extra bit of Greek flavour.

You make a beetroot puree to add to the risotto, we made a bit extra to use as a dressing on the plate. It really increases the volume on the beetroot flavour. It’s up to you.

Beetroot & Red Wine Risotto with Oregano & Seared Halloumi

Serves 3-4, vegetarian, gluten-free. Adapted from The Franschhoek Kitchen recipe

Prep time: about 30 mins if roasting beetroot Cooking Time: 25-35 mins

  • about 160 gr baby beetroots, roasted until soft with olive oil salt & pepper (or you can buy precooked vacuum packed beetroot) but don’t used the pickled stuff in jars.
  • 250 gr arborio rice (we used brown short-grain rice it takes longer to cook and more stock)
  • 1/2 red onion, finely chopped
  • 1 tsp finely chopped fresh oregano or thyme (plus extra for garnish)
  • 1 clove garlic, finely chopped
  • 1 stalk young celery, finely chopped
  • salt & black pepper
  • 250 ml (or more if using brown rice) red wine (Shiraz/Syrah if possible) something peppery and spicy
  • 250-500 ml veg stock
  • a handful of finely grated manchego (or parmesan) cheese
  • 250 gr pack halloumi cheese, in 1/2 cm slices
  • rocket or watercress to serve
  • some finely diced cooked beetroot for garnish (optional)

Blend the cooked beets with a stick blender to a smooth puree. Reserving some to finely chop for garnish if you like. Taste and season with salt and pepper (if you haven’t already).

Heat a tablespoon of olive oil in a large pan over a medium heat. Put the veg stock in a small pan over a low-medium heat and keep hot, not boiling.

Fry the onions and celery in the hot oil until starting to soften (4-5 minutes) then add the garlic and oregano, cook for another minute then add the rice. Stir to coat the rice then add three-quarters of the beetroot puree, stirring again.

Add the wine, in three parts stirring all the time until each lot is absorbed into the rice. Then add the hot stock a ladle full at a time, stirring untill each ladle full is absorbed before adding the next.

Keep adding the stock until the rice is cooked (you may need to add more stock/wine to the small saucepan depending on the rice). Season with salt and black pepper.

Remove from the heat stir through the grated cheese, cover and leave to stand while you cook the halloumi.

Heat a frying/saute pan over a medium-high heat but DON’T add any oil. Dry the slices of halloumi on kitchen paper then put into the hot pan. Cook for a minute or so on each side until browned and slightly crispy.

To serve: spoon the risotto into bowls (or into a chefs ring on a plate) and top with the halloumi slices. Garnish with a smudge of the reserved beetroot puree, the rocket or watercress leaves, chopped beetroot and some baby oregano leaves.

Serve with a nice glass of the red wine you used to cook the risotto. The Holden Manz Shiraz if you’re lucky…..

For more information about the Holden Manz wine estate, visit their website here.

Have a great weekend!!

Rumbullion at The Roundhouse

15 Feb

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A gourmet picnic hamper filled with your choice of goodies enjoyed while taking in the breathtaking views over Camps Bay.

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Order a bottle of your favourite wine and unwind while the chickens wander around on the lawn and under your feet.

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Your picnic basket arrives with cutlery, plates and napkins and you will be handed a checklist with all the available food. Just tick the boxes next to the items and return it to the waiter.
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My dad ordered the Caesar Salad with a soft poached egg, how could he resist with all those chickens running around, you don’t get much fresher than that.
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We chose a loaf of fresh ciabatta to go with the three dips that we ordered. Jalapeño hummus, feta and herb dip and caramelised onion pâté.

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We also decided on some Fairview goat’s cheese that was accompanied by a delicious watermelon chutney. There is a good selection of charcuterie items and salads as well.

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There are hot dishes too like enormous burgers and their extremely popular pizzas. The Gorgonzola, caramelised onion, fig, rocket and walnut was very tempting. Matt the manager was also very proud of the roasted bone marrow with oxtail marmalade, so much so that he insisted that The Washer Up and my dad tried it.

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They loved it, I enjoyed the salad that came with it!

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This is a relaxed and informal lunch experience, definitely book, it gets busy, especially at weekends. Apparently they do a picnic breakfast at the weekends too. I’ll be back for that, no doubt about it.

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Pumpkin, Feta and Spinach Wholemeal Calzones

6 Dec

Calzones are folded pizzas with the filling inside, like Italian pasties really. You can fill them with whatever you like but I love the autumn wintery feeling that you get from pumpkin or squash. Tomato and mozzarella feels a bit too summery for me at the moment.

The idea for this filling came from Rufus (not my dog, silly). This Rufus is actually called Greg (Rufus is his middle name) and the recipe was made by his wife, Katherine. Confused?

Continue reading

Savoury Feta and Pomegranate Cheesecake with Pistachio, Mint and Parsley (and a Winner!!)

29 Oct

Having seen Beth Michelle’s beautiful pure white sweet cheesecake bed topped with a generous pile of glistening ruby pomegranate jewels, I knew that I was going to make a cheesecake with the pomegranates that I am now seeing all over the trees here at the moment.

At the restaurant we used to serve a savoury cheesecake with an apricot chutney. It wasn’t baked and I think it was goat’s cheese. Anyway I was thinking of going down a Greek/Middle Eastern road because of the pomegranate, and feta was the obvious cheese choice. Continue reading

Zucchini Green Chilli Cornbread

4 Oct

Sorry it has taken me a few days to get around to posting this recipe but I went out for Sunday lunch to Santiago’s with my friend Stacey and it turned into one of those long lunches that last all day, you know the type, very nice it was too. And Monday is The Washer Up’s only day off so no blogging happens on a Monday.

One of the fields I walk past every morning is this large field of sweetcorn. It was ripe and ready to harvest at least a month ago but it has been left to dry out completely. Continue reading

Tyrokafteri – A Greek Chilli Cheese Dip with Homemade Goat’s Cheese

24 Aug

I’ve made Middle Eastern yoghurt cheese (labneh) before by straining Greek yoghurt in the fridge overnight but I’d never gone one step back and actually made the yoghurt as well.

I read about it at Chica Andaluza. She made yoghurt from cow’s milk and then drained it for longer to make a soft cheese. I really wanted to try this with goat’s milk to see if I could make my own soft goat’s cheese.

It took a little longer than expected to “turn” which may have had something to do with the unseasonably cloudy weather we had as soon as I decided I wanted to put my milk out in the sun, but it worked. I made soft goat’s cheese from goat’s milk and it was easy.

A litre carton of goat’s milk made about 250 gr goat’s cheese spread, which is the size of a tub of Philadelphia, it’s that sort of texture too.

Now I could get on with making a Greek chilli cheese dip called Tyrokafteri that had been wanting to try for a while. The original recipe is a mixture of feta cheese and ricotta blended with chillis, lemon juice and olive oil. I just replaced those with my soft goat’s cheese.

Tyrokafteri Chilli Cheese Dip/Sauce Recipe

Makes about 300 ml, vegetarian, gluten-free. Adapted from Epicurious

  • 4 red & 4 green chillis, I used birds eye chillis (use 20 gr if using the larger mild chillies)
  • 250 gr soft goat’s cheese (or 165 gr feta & 85 gr ricotta)
  • 1 tbsp fresh lemon juice
  • 35 ml extra virgen olive oil
  • salt & black pepper

Wash the chillis, remove the stalks, cut them in half lengthways and remove the seeds and membrane. Wear gloves or your hands will sting for ages and don’t touch your eyes.

Boil them in a small pan of boiling water for 15 minutes. Remove with a slotted spoon and peel off the skin (if using larger chillies) using gloves. If you used small chillies no need to peel. Boiling them takes away some of the heat but not the flavour.

Put the rest of the ingredients and  in a blender/processor and blend together well. I added my chillies two at a time because I was worried about it being too hot, and blended again. Taste and add more chillies until you are happy with the heat. I added all eight in the end and it was perfect. Blend until smooth and season with salt & black pepper. If  you are using feta you may not need any salt.

Pour into a serving bowl and refrigerate until using. It tastes even better the next day.

Serve with toasted pita bread or crudites for dipping or drizzle over roasted or chargrilled Mediterranean vegetables. It’s addictive. I served mine with some baked zucchini fries and I will be posting the recipe tomorrow…

Things That Made Me Smile Today……

I love these flowers, they look like a multi-layered gerbera…..

The bees seem pretty taken with them too….

Hasta Manana!

Fig and Feta Sambousek with Homemade Harissa Sauce

6 Aug

The second wave of figs (higos) are just starting to ripen here now. This means that we have lots of figs.

We actually have a huge carrier bag full of them in the freezer that was given to us by our friend Leigh, thanks Leigh! Fig chutney was one of the first (in fact the second) recipe that I posted when I first started this blog last September. I’ve just made some more, it tastes great, really aromatic and spicy and it is amazing on a cheese sandwich.

We have just found a Lebanese restaurant in Alhaurin de la Torre called Beirut. It’s been there for ages and I don’t know why we haven’t been before because it has a huge amount of vegetarian dishes to choose from. We popped in for lunch on the way to the Viveros Guzman (an amazing garden centre) and ordered a vegetarian mezze called Katastroph to share.

Each little dish that they brought out was delicious. The hummus was the creamiest and the baba ghanoush was the smokiest that I have ever had, and I’ve had a lot. This was followed by a tabouleh, which was really fresh and was mainly fresh parsley (not a lot of bulgur) which is a good thing. The falafel were light and flavourful. All too often falafel can be heavy, dense and bland. Not these, there was an ingredient in there that I couldn’t recognise but was really familiar, something like fennel seeds, but not. All this was served with a really soft, light arab bread.

Then they brought out the thing that was, for me, the highlight. Sambusik (or sambousek) are little mini pasties, like samosas, but smaller. They seemed to be made out of the same dough as the bread and were stuffed with feta and onion or spinach and lemon. TO. DIE. FOR. Especially the feta and onion, like a mini cheese and onion pasty but softer. By the way I am not getting paid for this review, nor do they know that I am writing it. It is just something I had to share.

I researched it and found this recipe for the dough. It is not as soft and bread-like as theirs but it is really easy to work with, I added some fennel seeds to the dough for extra flavour too.

The fig chutney and feta combination was just born out of the fact that I have so much fig chutney and wanted to use it. It’s spicy sweetness contrasts really well with the salty, creamy feta. It would make a fabulous tart filling too. Just spread some on a puff pastry circle and crumble over the feta, cook at 220 C for about 15-20 minutes until puffed and golden and sprinkle over some fresh parsley to serve.

You could also use fresh figs as the base if you don’t want to bother making the chutney.

Those were the step by step pictures, in case you were wondering. This is the finished product.

I decided to make my own harissa sauce to go with this because, as you know, I have a mountain of chillis and it may be the only chilli sauce I haven’t made yet!

This sauce is hot so I mixed it with some greek yoghurt to serve with the sambousek.

Fig & Feta Sambousek with Homemade Harissa Sauce

For the harissa sauce:

Makes about 250 ml, vegan, gluten-free. Adapted from Taste Food

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp caraway seeds
  • 1 tin/jar (200 gr) roasted red peppers, and any juice (I used piquillo peppers), roughly chopped
  • 3 red chillies, stemmed and finely chopped with seeds
  • 3 large cloves garlic, finely minced
  • 2 tbsp extra virgin olive oil (or more)
  • 2 tbsp tomato puree (tomate frito)
  • 1 tsp salt 1/2 tsp black pepper
  • a handful of fresh parsley, chopped

Toast the seeds in a dry pan until fragrant, but do not burn. Transfer to a mortar and pestle and grid to a fine powder.

Put the peppers, chillis, garlic, ground seeds, tomato puree, olive oil and parsley in a food processor and blend until smooth, adding more oil or tomato puree, if necessary, to get the desired consistency. Season with the salt & black pepper and taste (a tiny amount). You may want to add more salt or a pinch of sugar. Pour into a sterilised bottle/jar, seal and keep in the fridge until needed.

For the Fig & Feta Sambousek:

Makes about 16 small pastries, vegetarian

  • 225 gr (1 1/2 cups) flour (I use Atta wholemeal), plus extra for dusting
  • 4 tbsp olive oil
  • 1/4 tsp salt
  • 1 tsp fennel or cumin seeds
  • 110 ml (1/2 cup) warm, not hot water
  • fig chutney, see my recipe here
  • 100-150 gr greek feta, cut into small cubes
  • fresh parsley leaves
  • sumac (optional)
  • olive oil for brushing
  • harissa sauce (see above)
  • greek yoghurt

Sieve the flour and salt into a large bowl, then stir in the seeds. Add the olive oil, stir it around then make a well in the middle and pour in the tepid water. Fold the flour into the water, turning the bowl as you go until it forms a sticky dough.

Flour the work surface and knead the dough until it is smooth and no longer sticky about 2 minutes. Wrap in cling film and put in the fridge for at least an hour.

Flour your work surface and rolling-pin and roll out the dough to about 3mm thick. Cut out small circles (I used a water-glass) about 3 inches diameter. Lift the excess pastry away from the circles, re-roll it and cut out more circles, you should get about 16 in total.

Spread the circles on your work surface and put a teaspoon of fig chutney in the centre of each one. Top this with a small cube of feta, a parsley leaf and a small pinch of sumac.

Lift up two opposite edges and seal them around the filling. Seal the two other ends, pinching them together to create a four-cornered sambousek (see pictures above). They can be refrigerated at this point.

Preheat oven to 180 C and line a baking tray with baking paper. Brush the baking paper with olive oil and place the sambousek on the tray, you may need two trays. Brush them with olive oil and bake for 20-25 minutes until golden.

Mix some harissa paste and greek yoghurt together, tasting until you get the right balance for you. Top with some fresh parsley leaves.

Serve the hot/warm sambousek with the harissa yoghurt sauce and sprinkle over some more fresh parsley.

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