A vibrant, Mediterranean-inspired dish that contrasts the creamy saltiness of baked feta with the tart-sweet juiciness of blood oranges.
Slater enhances the feta with aromatics like thyme or rosemary, olive oil, and sometimes a touch of chili or honey to balance the flavors.
The feta is baked until warm and slightly golden, allowing the flavors to meld while maintaining its structure.
Best served warm with crusty bread or flatbread; the citrus juices and olive oil make a rich, tangy dressing.
This dish is a comforting, rustic stew where aubergines are slowly cooked until silky, pairing beautifully with creamy haricot beans.
The stew typically starts with onion, garlic, and possibly tomato, simmered gently to create a savory base.
The aubergine and bean recipe is naturally vegan and makes a filling, protein-rich main course, especially when paired with rice, couscous, or good bread.