Chickpeas can be a little underwhelming in their raw state, but when seasoned, spiced with baharat and roasted until crunchy, the humble legume transforms into something entirely more-ish. You can serve warm or roast the pumpkin and chickpeas ahead of time for a quick throw-together dinner or ready-made work lunch. If you’re cooking for carnivores, simply add grilled chicken or lamb.
Source: Benito Martin
Don't think for a second that lentils don't have a wild side. This vegetarian salad is sweetened with pomegranate molasses, made from the dark red juice of the pomegranate fruit, which has been cooked down to form a thick, tangy syrup. Teamed with beets and pumpkin, lentils have just upped the ante big time in .
Source: Hardie Grant Books
The black rice with pops of colour from onion, carrot, pistachio, dried cranberries and pomegranate seeds is mesmerising. Once you've dabbled in territory, it'll be hard to go back to steamed...
The taste of homemade molasses is magnificent – sweet, sour and beguiling and of pearl barley, cauliflower, a selection of chopped nuts and fresh herbs celebrates all of those flavours and more.
Cauliflower and cranberry salad Source: Sharyn Cairns
Bastourma is a punchy cured meat delight and so the likes of fennel, mint, pomegranate and ruby grapefruit team keep the bastourma in check and give this salad a freshness and crunch.
Source: Alan Benson
This , known as peasant's salad, is made with fresh vegetables and herbs with the addition of fried crispy day-old bread. I'm using my grandmother's recipe to make my flatbread from scratch.
Fattoush salad with purslane and radish with homemade flatbread Source: China Squirrel
This are made from a combination of minced beef brisket and lamb belly for flavour and juiciness. You can cook them in a pan or over charcoal for an authentic flavour and here they're served with a tahini and white cannellini bean, tomato and egg salad.
Köfte with cannellini and tahini salad Source: China Squirrel
