Certainly, I included additional ingredients beyond what the title indicates. The robust tastes of the chili and fennel are balanced by the bright citrus and refreshing mint. Incorporating green beans and peppery arugula, topped off with a dressing made of citrus, honey, and mustard, rounds out this salad. It complements grilled seafood, poultry, beef, and hearty pasta dishes exceptionally well.

I had this at Le Petit Maison in Mayfair. I don’t know how close this is to their recipe, but this is a real crowd pleaser and always surprises my guests. It also brings a little Riviera sunshine to the table.

If you are lucky enough to get hold of the dense round Italian ones then great. If not try and find ones that are naturally grown i.e. not hydroponic.

I use paprika; you can go authentic and use Turkish sweet red pepper paste. Either way it tastes great. The amount of fresh chilli used is up you and your guest’s palate. The sumac can be substituted with the juice and zest of half a lemon. The pomegranate molasses gives a great depth of flavour.

I developed this one summer during Covid at ‘The Hut’ Elements doing, takeaways with my good friend Jamie Stevenson. The beetroot adds a vibrant colour to the dish. It also provides Vitamin B9, potassium helping lower blood pressure and aiding digestion.

This is the simplest version of this salad; you jazz it up by adding radish and or spring onions. Sumac gives a lemony flavour to the dressing. I bring the ingredients out of the fridge an hour before as I don’t like eating cold salads. I make own vinegars, choose one that is unpasteurised.

If you strain the yogurt it becomes much thicker. This dish is great for dipping veggie sticks . Or as a side for Barbecued foods.