180g/6â…“oz ripe cherry tomatoes of various colours, sliced in half
½ tsp dried red chilli flakes
2 garlic cloves, crushed
1 whole garlic clove, peeled
½ lemon, juice only
1 lime, zest and juice
200ml/⅓ pint tinned mango pulp or purée
handful fresh parsley, chopped
handful finely chopped fresh parsley
handful fresh or tinned mango chunks
handful pomegranate seeds
1 ripe tomato
selection of pickled vegetables (optional)
2 x 400g tins fava beans, drained
400ml tin full-fat coconut milk (preferably organic)
½ tsp sumac
1 tbsp pomegranate molasses (or balsamic vinegar)
¼ tsp ground cardamom (or the seeds of 3 crushed pods)
75g chia seeds
½ cinnamon stick
½ tsp cumin seeds
½ tsp fennel seeds, crushed in a pestle and mortar
1 tbsp maple syrup
1 tbsp olive oil
2 tbsp olive oil
4 tsp extra virgin olive oil, plus a little extra for drizzling
½ tsp dried oregano
½ tsp hot paprika
sea salt
200g/7oz labneh (or cream cheese)
2 soft-boiled eggs
1 tbsp full-fat live Greek yoghurt or plant-based alternative
4 pitta breads, toasted (optional)
4 large, thick slices of sourdough bread