Get these ready 10-15 minutes before guests arrive
Open hummus jars, garnish with cashew gremolata and place on table.
Place in a bowl alongside dip and hummus.
Serve in small bowl, sprinkle walnut crumb over the top.
Begin 10 minutes before serving
ADANA BEEF TARTARE
Place the premixed beef tartare in a bowl, Add fried capers and grated egg yolk.
Enjoy with lavosh!
Place soup mixture in a pot for 5 minutes until it boils, divide evenly amongst bowls. To finish, place a spoonful of labneh on top, followed by semi-dried tomatoes and puffed lentils.
Bring a pot of water to a boil. Place tray of asparagus in oven at 200 °C for 5 minutes. Once water is boiling, place onsen egg in for 3 minutes and turn off heat. To finish, mix asparagus with green goddess dressing, crack egg on top and sprinkle walnut crumble.
BRUSSEL SPROUTS FATTOUSH
Mix salad throughly with sumac dressing and sea salt. Transfer to bowl and enjoy!
Boil a large pot of water before cooking sides, once boiling, turn off heat.
Place bag in water for 15 minutes, preheat oven to 200 °C, remove from pork from bag onto tray, add glaze on pork and heat in oven for 7 minutes. To finish, place zhoug sauce on the bottom of the plate, followed by pork and fennel salad on top.
Preheat oven to 200 °C
Place tray in oven for 20 minutes. To finish, serve pastilla, top with parsley leaves and place the cherry jam on the side.
Cut and serve
CHOCOLATE CARDAMOM CAKE
Place cake in the fridge upon arrival. Take out from the fridge for 10 minutes prior to serving.