• (Hardie Grant Books, R508)

    In Greg and Lucy Malouf’s words, “the Middle Eastern diet (with some regional differences) is largely vegetarian: it relies heavily on vegetables and fruits, herbs and spices and complex carbohydrates”. The recipes in the beautifully styled and photographed book prove that vegetable-based dishes shouldn’t have to play second fiddle to animal protein. By no means a rigidly healthy collection of recipes, the dishes often happen to be packed with goodness, and balance is the overarching theme – eating seasonally and intuitively for vitality. On my ever-growing “to cook” list? Lebanese spiced chickpeas and eggplant with pita; and crème fraÎche ice cream.

    Compiled by Claire Ferrandi

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com