Looking for a healthy and fresh dish to satisfy your taste buds? Look no further than Eggplants with Lentils in Feta/Mint Sauce! This delicious and colorful dish features tender roasted eggplants and hearty beluga lentils, topped with a creamy feta and mint sauce that's bursting with flavor - it’s one of my favourite summer dishes. Not only is this dish visually appealing, but it's also packed with nutritional benefits. Eggplants are rich in antioxidants and fiber, while beluga lentils are a great source of protein and fiber. Combined, these ingredients make for a satisfying and wholesome meal that's perfect for any time of day.

I fell in love with this salad after trying it for the first time. I thought that putting dates and pistachios together in a salad would sweeten it too much but the mix with the arugula, feta and pomegranate seeds is simply perfect. A salad that literally takes 5/10 minutes to make and you can have it either as a light lunch/dinner or you can serve it as a starter or bring it to a picnic (your guests will be impressed). It’s really one of those dishes that stands out because of its flavours but requires almost 0 time.

Greek salad is a staple of Greek cuisine and makes for a perfect light lunch/dinner or as a side dish. It’s best to eat it in spring and summer when the ingredients are in season and fresh. As most of the ingredients are raw vegetables this will make a huge difference! Even though some people like to add greens like rucola and cabbage to their Greek Salad the original recipe only includes: tomatoes, cucumbers, green peppers, red onions, olives and feta cheese. You can of course add anything else (I like to add a couple of capers).

This is literally my all time favourite summer salad as it has everything I love: tomatoes, feta, capers and bread! And you can even add some pesto on top to give it an extra kick. In Greece it’s usually made with Round Barley Rusks but I also sometimes make them with these Krisprolls you can find in coop.

One of the staples of Italian cuisine is the Caprese Salad - so easy to make yet so delicious! The most important thing when it comes to Caprese are the ingredients - use good Mozzarella di Bufala and good tomatoes. I usually use either Cuore di Bue (Beefsteak Tomatoes) or Cherry Tomatoes depending on which ones look better when buying them.

I absolutely love bread and if there is something I love even more it’s stuffed oven baked bread. These bread rolls with Feta and Sun-Dried Tomatoes are so cozy and delicious you will find yourself craving them. I like to make this recipe on the weekend when there is a little more time as you will have to let the dough rest twice (the prep time is really not a big deal and the recipe is also very easy to make).

This 15 minute Lentil Salad with Baked Feta is one of my all time favorite lentil dishes as it is super easy to make, a little bit spicy if you add the chilly, delicious with the lime juice and the baked warm feta really brings everything together.

This week we decided to experiment with Harissa - a North African hot chilly paste whose main ingredients are roasted red peppers. We had used the paste previously with some dishes but never with butternut squash and found this combination amazing. This roasted butternut squash dish is super simple to prepare, just whisk together the ingredients, prepare your butternut squash place it in the oven and you’re already almost done! It’s perfect for a cozy evening at home and it’s also extremely healthy.

Bruschette are one of our favourite summer foods, they are so easy to make, so varied and I still have to find someone who doesn’t enjoy eating them. The original bruschetta is, of course, the classic tomato bruschetta with just basil, tomatoes, oregano, garlic and olive oil but bruschette come in all shapes and forms.

The quarantine mood (cooking every day and having to be on calls all the time) + the warmer weather really got us into the salad fever as they are so simple and delicious to make. Here are our favourite three spring salads.