(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