Packed with lots of zinc and iron, this omelette is the perfect healthy lunch of quick and easy mid week supper. Enjoy a little taste of the Mediterranean in a flash.
Continue reading “Omelette with spinach & olives”
This is a recipe from Yotam Ottolenghi’s book Plenty – ‘nicked’, he writes, from the restaurant Balaboosta in New York. They make a rather special pre-dinner nibble, especially if you use top-quality olives: much more exciting than crisps, and nutrient-rich too.
Continue reading “Coated olives with spicy yoghurt”
A great appetiser on toasted bread or used as a dip, this green olive tapenade is the perfect accompaniment to a glass of crisp white wine.
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Spelt is ideal to use in salads as an alternative to rice, couscous or pasta and works beautifully with Mediterranean flavours and olives.
Continue reading “Spelt & Kalamata salad”
Don’t be scared to use olives in sweet things, they’re delicious. These florentines are no exception – sweet caramel, salty rich olives, crisp flakey almonds and smooth dark chocolate – what’s not to love!
Continue reading “Olive & chocolate florentines”