Fruit with rose & lime dressing, yogurt and mint
PHOTOGRAPHS: CHRIS COURT FOOD STYLING: KIRSTEN JENKINS STYLING: EMMALY STEWART
Smashed fried eggs with baba ganoush and tabouleh
Falafel-spiced dhal with scrambled eggs, smoky aubergine and zhoug
Aussie chef Tom Walton has helmed many Sydney restaurants in his 20 year career, including Bondi eatery The Bucket List. He was introduced to Middle Eastern flavours as a child by his Lebanese neighbour Nadeema, his ‘grandma’. Follow him on Instagram @cheftomwalton.
Herbed labneh, cucumbers, olives and radishes
VEGGIE RECIPE
Fruit with rose & lime dressing, yogurt and mint
Serves 4 Hands-on time 10 min, plus macerating Simmering time 5 min
MAKE AHEAD
The syrup can be made up to a week in advance. Store in an airtight container in the fridge.
EASY
SWAPS
You could swap coconut yogurt
for natural or greek yogurt and use melon instead of papaya.
For vegans, swap the honey for agave nectar or maple syrup.
KNOW- HOW
If you want to grind your own cardamom you’ll need the seeds from about 10 cardamom pods.
• 1 small papaya, peeled, cut into wedges
• 225g strawberries, trimmed
• 2 kiwi fruit, peeled and halved
• 100g whole grapes
• Seeds from 1 pomegranate
• Handful mint leaves to serve
• 500g unsweetened coconut yogurt to serve (see Easy Swaps)