WATERMELON FETA SALAD

1/2 ripe watermelon
1 bunch mint
1/2 cup crumbled feta
Olive oil

Cut watermelon into chunks, place in a plate. Sprinkle crumbled feta, and top with mint. Drizzle lightly with a bold olive oil.

Mannoushe
(za’atar flatbread)

Flatbread:
1/2 cup yogurt
1/2 cup ap flour (more or less)
Olive oil
Mix yogurt and flour with a drizzle of oil and a dash of salt until a firm dough ball forms. Cover and let rest in a warm room for at least an hour.
Once rested, form into 6 small balls and roll out.

Set oven to 400F.

Mix 3 tblsp za’atar with 2 tablespoons (more or less) of good olive oil. Place mini uncooked flatbreads on a baking sheet lined with parchment paper. Scoop za’atar mixture onto the dough, and bake for about 20-25 minutes until firm.

RED LENTIL FALAFEL

1 small red onion
2 cloves garlic
Handful of parsley
1 cup soaked red lentils
2 tblsp olive oil
2 tblsp chickpea flour
1/2 tsp cumin
1 lemon, juiced
Salt and pepper

Preheat the oven to 400F, line a baking sheet with parchment paper. Blend the onion, garlic, and parsley in a food processor till finely chopped. Add the lentils, oil, flour, spices, and lemon juice, and pulse until combined.

Form golf ball sized patties and place them onto the prepared baking sheet. They will spread slightly so leave some space between each. Bake for 18-20 minutes or until golden and serve hot. Alternatively, you can fry these in a neutral oil until crisp on the outside- about 3-4 min per side. Serve with tzaziki or a tahini dipping sauce.