Set Meal 1 Recipe

Arrange the hummus, baba ghanoush and tzatziki in small bowls on a serving platter.

Drizzle about 1 tbs olive oil over the hummus and baba ghanoush and sprinkle chopped parsley over the hummus.

Place marinated olives and marinated feta/haloumi cubes beside the dips. Add grape leaves and lemon wedges to the platter.

Warm the pita briefly in a dry skillet or oven (150°C / 300°F for 5 minutes) and cut into wedges. Serve immediately alongside the dips.

Marinate

In a medium bowl combine 2 tbs olive oil, lemon juice, minced garlic, cumin, smoked paprika, oregano, salt and pepper. Divide the marinade and toss the lamb, chicken and beef separately or together so each cube is lightly coated. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours.

Prepare skewers

If using wooden skewers, soak them in water for 20 minutes. Thread the marinated meat onto skewers, alternating lamb, chicken and beef with pieces of red onion and bell pepper to distribute heat and flavor. Leave a little space between pieces so they cook evenly.

Cook

Preheat a grill or grill pan to medium-high heat and brush with a little oil. Grill the skewers 8–12 minutes, turning every 2–3 minutes, until all meat is cooked through and slightly charred at edges (internal temperature: chicken 74°C/165°F, lamb and beef to your preferred doneness). Brush occasionally with remaining olive oil.

Remove from heat and rest skewers 3–5 minutes. Squeeze a little lemon over the kebabs before serving.

In a large bowl combine mixed salad leaves, cucumber, cherry tomatoes, sliced red onion and chopped parsley.

In a small bowl whisk together 2 tbs olive oil and red wine vinegar or lemon juice with salt and pepper to taste.

Toss the salad with the dressing just before serving to keep leaves crisp.

Rinse the rice under cold water until the water runs clear. Drain well.

Heat 1 tbs olive oil or butter in a small saucepan over medium heat. Add the finely chopped onion and sauté 2–3 minutes until translucent but not browned.

Add the drained rice and stir to coat in the oil for 1 minute. Add 1.5 cups water or stock, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle boil.

Reduce heat to low, cover tightly and simmer 12–15 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes; then fluff with a fork.