Bazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won’t feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore.
Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats.
- Grilled halloumi flatbreads with preserved lemon salsa
- Charred tomato & roasted chili soup with herb-fried croutons
- Charred Corn Salad
- Root vegetable bastilla
- Grilled tofu salad with peanuts, sweet tamarind & spiced miso dressing
- Potato, ricotta & herb dumplings with walnuts & chili butter
- Feta, pul biber & oregano macaroni cheese
- Courgette, orange & almond cake with sweet orange yogurt frosting
A chef, food writer and culinary teacher, Sabrina Ghayour is one of the strongest voices in Middle Eastern food today. Sabrina’s debut cookbook, Persiana, was awarded ‘Best New Cookbook’ at the Observer Food Monthly awards 2014 and ‘Book of the Year’ at the 2015 Food & Travel Awards. Her follow up, Sirocco, and her most recent book, Feasts, were London Sunday Times bestsellers.
Milli’s Charred Corn Salad
Once in a blue moon, I sheepishly agree to cook a meal for a talented chef friend of mine named Milli Taylor. Milli is one of those doubly talented individuals who not only makes food that tastes amazing, but her creations look beautiful, too. She always enjoys my salads, and this one in particular—a rainbow salad, as she calls it. She has good taste (it’s also a favourite of mine).
SERVES 4 TO 6
2 cobs of corn
14oz can hearts of palm, drained and cut diagonally into slices ½ inch thick
10½oz baby tomatoes, halved
½ red onion, sliced into half-moons
½ small pack (about ½oz) of fresh cilantro, coarsely chopped
For the dressing
3 tablespoons Greek yogurt
1 tablespoon harissa
juice of ½ fat lime
Maldon sea salt flakes and freshly
ground black pepper
Mix the dressing ingredients together in a small bowl and season to taste with salt and pepper. Set aside.
Cook the corn on the cob in a saucepan of simmering water for 10 minutes, or until soft but not completely tender, then drain. Preheat a ridged grill pan over high heat and char the corn cobs for 5 minutes, turning occasionally, until blackened in places. Remove from the heat and transfer to a cutting board. Hold the cobs vertically and, using a sharp knife, cut down to slice off the kernels. Then add them to a mixing bowl.
Arrange the hearts of palm, corn kernels, tomato halves, and red onion slices on a serving platter. Dot with the dressing, scatter with cilantro, and serve.
Recipe excerpted from Bazaar by Sabrina Ghayour; Octopus Books, 2019.