Serves 4 Ingredients 12 baby aubergines Handful sea salt 1 bulb garlic 3 strips lemon rind 3 bay leaves Pinch chilli flakes Few sprigs of thyme or rosemary Pinch pink peppercorns 750ml Aloades extra virgin olive oil Tahini dressing: 1 tbsp tahini 1 tbsp yogurt 1 tbsp water Few drops lemon juice 1 tsp
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A deliciously simple and fresh tasting one-pan supper inspired by the popular yiouvesti Greek dish. Using top quality olive oil at the end finishes the recipe perfectly with a squeeze of lemon. Feta cheese crumbled on top and a few lemon wedges always looks great on top if you like. This post is sponsored;
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Rhian Williams, one of the most promising food bloggers and recipe developers in the UK, is presenting Aloades Early Harvest. Do you want an effortlessly easy, salty-sweet, tangy salad dressing that’s guaranteed to transform a pile of boring leaves into something unbelievably delicious that you won’t be able to stop eating?? Then you just HAVE
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