Za’atar Grilled Shrimp
1-1/2lb large shrimp, peeled, deveined and tails left on
Juice of 1 lemon
Zest of 1 lemon, grated
2 cloves of garlic, peeled and finely chopped
2 Tablespoons CuisineMentor Za’atar Gourmet Spice Blend
½ teaspoon ground black pepper
½ teaspoon salt (optional)
1/3 cup extra virgin olive oil
In the bowl of a food processor,
combine the lemon juice, lemon zest, garlic, Za’atar, pepper and salt. Pulse to
combine. With the motor running slowly add the olive oil and process until all
of the ingredients are well mixed.
In a large non-reactive bowl, add the peeled shrimp and pour the garlic-Za’atar mixture over the shrimp and toss well to combine. Allow the shrimp to marinate for about ½ hr-1hr but not much longer as the acid will “cook” the shrimp and cause it to become tough.
Preheat grill to medium high while
the shrimp is marinating.
Remove the shrimp from the bowl and place onto the hot grill cooking them for a few minutes on each side until they turn pink and the edges get a golden brown. Remove the cooked shrimp from the grill and place onto a serving platter. Garnish with some chopped parsley and a squeeze of lemon.Serves 6
4 tablespoons olive oil
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
15 oz can chickpeas, drained and rinsed
15 oz can artichoke hearts, drained
1 English cucumber, diced
6 sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons CuisineMentor Israeli Za'atar Spice Blend
4 Tablespoons chopped parsley
2 Tablespoons balsamic vinegar
salt and pepper, to taste
Put half the olive oil in a frying pan and sauté the sliced peppers for 3-5 minutes until the skins start to blister and the peppers soften. Take off the heat and leave to cool slightly for a few minutes.
Meanwhile, put the chickpeas, artichoke hearts, cucumbers and tomatoes in a large bowl.
When the peppers have cooled slightly, add them to the other ingredients in the bowl. Sprinkle over the vegetables CuisineMentor Israeli Za'atar Spice Blend.
Make the dressing by mixing up the other half of the olive oil and balsamic vinegar. Pour the dressing over the salad and mix well.
Season with salt and pepper and sprinkle with the parsley.
Serve either at room temperature or chilled. You can also spice up this salad by using a chili-infused olive oil.
Lentil Salad With Feta Cheese
A delicious and refreshing lentil salad. Add fresh mint if you can.
1 lb brown lentils
1 teaspoon salt
1 bay leaf
1 small onion
1 stalk green onion
2 stalks celery, cubed
1/2 lb crumbled feta
2 Tablespoons chopped parsley
2 Tablespoons mint (optional)
1/3 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon each salt, pepper
1 Tablespoon CuisineMentor Israeli Za'atar Spice Blend
lentils according to directions on bag, until tender (but not mushy).
Remove from heat and let cool at room temperature.
Chop up all the vegetables, and crumble the feta. Combine all the salad ingredients together.
In a small bowl prepare dressing by whisking all the ingredients together.
Pour dressing over salad, mix well and chill for a couple of hours before serving. Serves 6.