If you missed this event, here’s your chance to get ahead with these delicious dishes that you can serve up midweek or as a side accompaniment for a weekend bbq.

INGREDIENTS for the Middle Eastern Mezze Cooking Class

Fattoush

• 2 loaves pitta bread
• 1 heart of Romaine lettuce or 2 heads of little gem lettuce,
• Large handful of rocket
• 1 cucumber
• 5 Roma tomatoes or cherry tomatoes
• 5 green onions, both white and green parts
• 5 radishes
• 1 large pack fresh flat leaf parsley
• 1 small pack fresh mint leaves
• 2 tsp sumac

Vinaigrette/Dressing

• Juice of 1 lemon or 1 ½ lime
• 50ml extra virgin olive oil
• 2 tbsp pomegranate molasses
• Salt and pepper
• 1 tbsp sumac

Foul Meddamas (Egyptian Fava Beans)

• 1 tin fava (broad) beans or butter beans if unavailable
• 1 small garlic clove (optional)
• juice of 1 lemon
• 1 tsp ground cumin
• 3 tbs extra virgin olive oil
• 2-3 flat-leaf parsley sprigs
• Salt

Baba Ghanoush Aubergine Dip

• 1 large aubergine
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 clove garlic, crushed
• Juice of half a lemon
• 1 small bunch fresh flat-leaf parsley
• 1 green chilli, chopped (optional)
• Salt & Pepper

Fassolia (Green Bean) stew

• 450g-500 g of fresh green beans, washed and trimmed
• 1 tin chopped tomatoes
• 1 tbsp tomato paste
• 1 large onion, chopped
• Rapeseed oil
• 4 cloves of garlic, thinly sliced
• Salt and black pepper to taste
• ½ cup (125ml) water