ZOOM COOKING SESSION:
​​"Sizzlin' Salads"

Hi. Really looking forward to cooking with you. Bring anyone in your household to join in the cooking! 

​Below are all the details you need for the session, but if you have any questions, feel free to email me 
​ ​You should go straight into the session when you click the link above, but just in case, the meeting ID is 810 6639 9957​ . There is no password.

There will be a waiting room on arrival, and I will admit you before the class starts. I suggest you login at least 5 minutes before the scheduled start time.  

Menu:

We will be making 3 types of salads, each serving 4-6 people:
  • Za'atar roasted courgettes with feta, pinenuts, pomegranate
  • Turmeric roasted cauliflower with spinach, saltanas and toasted chickpeas (with a tahina yoghurt dressing)
  • Tabbouleh - bulgur wheat, parsley, mint, tomato & baharat​

Ingredients:

Please wash all vegetables in advance of the class. You do not have to weigh or measure anything out, just have it all available to hand. 
  • 2 x large or 3 med/large courgettes - preferably straight in shape
  • 1 large (or 2 med) cauliflower 
  • 80g -100g spinach (baby leaf ideal)
  • 2 small/1 med firm tomatoes
  • 1-2 spring onions (individual stalks) OR ¼ bunch chives
  • 100g flat leaf parsley (need a large bunch)
  • 1 small bunch fresh mint
  • 2 lemon
  • 80g pomegranate seeds (you can buy ready seeded or buy 1 whole pomegranate)
  • Light olive oil (for roasting)
  • Extra virgin olive oil (for dressing)
  • Pomegranate molasses (available in all Mid Eastern shops) 
  • 50ml tahina paste (preferably purchase Arabic or Israeli brands e.g. Al Rabih, Achva, Baracke, widely available in Mid Eastern shops and supermarket kosher sections, not Cypriot as they tend to be bitter in my experience e.g. Cypressa)
  • Ground cumin
  • Ground turmeric
  • Za’atar
  • Baharat (if you cant find this don't worry, but its lovely - Its a Lebanese 7 spice mix)
  • Shwarma spice (I like the "Pereg" brand), or some sweet paprika  
  • Dried mint (optional, can be made without)
  • 100g course bulgur wheat
  • 20g pine nuts
  • 1 x small tin chickpeas (drained and dried off in advance - use kitchen roll/tea towel) OR blanched hazelnuts
  • 40g sultanas/raisins/semi dry apricots
  • 125ml plain yoghurt (not thick set Greek style, just plain)
  • 50g feta cheese
  • Salt
  • Black pepper

Equipment & Utensils:

Please have these ready to hand for the session
  • Oven set to 190 degrees at start of the class
  • 2 x chopping boards 
  • 1 or 2 x chef’s knifes (sharpened ) 
  • Utility knife (serrated)
  • Corer (optional)
  • 2 x med/large roasting trays - flat or deeper is fine
  • Parchment/baking paper
  • Tinfoil
  • Clingfilm
  • Tea towel
  • Small frying pan
  • Rolling pin
  • 2 x med/large bowls
  • 3 x small/med bowls
  • Colander
  • Sieve
  • Small whisk
  • Kitchen paper towel
  • Spoon measures - Tbsp and tsp specifically
  • Scale - multi-function, zero between
  • 3-4 mixing spoons (standard dessert size ones you eat with) 
  • Fork
  • Oven gloves 
  •  2 med flat-ish serving platters/wide bowls (for cauliflower and courgette salads)
  • 1 med deep bowl (for Tabbouleh salad)
  • Serving tongs/spoons

General Guidance Notes:

  • We will send you all the recipes after the session so no need to take any notes
  • Please make sure to wash all vegetables in advance of the class 
  • Have all your utensils out of cupboards and/or quickly accessible 
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone clearly (you can only see 9 people max on an iPad and 4 on a smart phone)
  • Please make sure you have adequate sound/speakers to you can hear instruction
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login 5 minutes prior to the scheduled start so everyone is in the kitchen on time. Please don't be late
  • When you come in your video will be on and your sound unmuted. I will mute everyone when we start so you can all hear me. If you have questions during you are more than welcome to unmute and ask, and then mute yourselves again (we wont be using the chat forum in this session) 
  • Please make sure your name(s) are showing on your screen so I can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link with anyone else beyond the agreed guests.