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Ingredients

Cake:

• ½ cup (125g) Darinne tahini
• ½ cup (200g) (brown) sugar
• ¾ cup (180ml) plant milk
• 1 Tsp vanilla extract
• 1 ¼ cup (160g) flour
• ¼ cup (35g) ground nuts
• 2 Tsp baking powder
• Optionally 2 Tbsp starch

Chocolate sauce:

• 3 Tbsp cocoa powder
• 2 Tbsp sweetener of your choice
• 3 Tbsp water

Ready in

35 minutes

Directions

1. Combine all ingredients.
2. Bake at 175 Celsius/350 Fahrenheit for 25 minutes.
3. Stir together the chocolate sauce.
4. Cover the cake with the topping and serve.

Ingredients

• 2 cups cubed roasted sweet potato
• 400g can white beans rinsed and drained
• ½ cup  Colavita extra virgin olive oil
• ¼ cup Darinne tahini
• 2 tbsp lemon juice
• 2 garlic cloves
• ½ tsp salt
• freshly ground black pepper
• parsley

Ready in

35 minutes

Directions

1. Roast sweet potato at 180 C for 30 min on a baking sheet lined with parchment.
2. Add all ingredients to food processor and blend until smooth!
3. Serve with a drizzel of extra virgin olive oil on top.

Ingredients

For the cauliflower:

• 1 whole medium-size, fresh, white cauliflower
• 1 teaspoon of salt
• 4 tablespoons of  Garcia de la Cruz olive oil

For the dressing:

• ¼ cup Darinne tahini
• fresh parsley
• fresh cilantro
• fresh mint
• 2 garlic cloves
• juice from 1/2 lemon
• 1/2 teaspoon of salt
• 1/2 cup of cold water

Ready in

40 minutes

Directions

1. Preheat the oven to 220C.
2. Fill hot water in a pot, add 1 teaspoon of salt and boil the cauliflower.
3. Boil for around 10 minutes, depending on the size of the cauliflower, until it becomes soft but not too soft.
4. Drain the water and place the cauliflower on a baking dish.
   Bake it for 20- 25 minutes until the top turns golden brown.
5. Transfer the cauliflower to a nice plate and drizzle the tahini sauce on top.

Ingredients

• 2 cans Darinne cooked chickpeas
• 3 tablespoons Colavita extra virgin olive oil
• 2 tablespoons Colavita white vinegar
• Abido 7 spices
• Abido ground black pepper
• Salt
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• ½ diced red onion
• 100g feta cheese
• 1 tablespoons fresh parsley
• 1 tablespoon fresh mint

Ready in

35 minutes

Directions

1. Place the chickpeas and halved cherry tomatoes is a baking tray.
2. Make a well in the middle and place the block of feta cheese.
3. Drizzle with Colavita olive oil and season with Abido 7 spices and a pinch of salt, making sure that the feta is coated in olive oil.
4. Leave in the pre-heated oven for about 25 minutes, on medium heat.
5. Remove from the oven and sprinkle the onion and diced cucumber on top.
6. Mix olive oil with vinegar and drizzle on top of the salad.
7. Season with salt and black pepper to taste and drizzle with the chopped fresh parsley and mint.

Ingredients

• ¼ cup Darinne chickpeas
• 5 Darinne sundried tomatoes
• Colavita extra virgin olive oil
• 2 tablespoons pesto
• 200g plain Greek yogurt
• Small handful of pine nuts

Ready in

5 minutes

Directions

1. Place the Greek yogurt in a bowl and mix in the pesto.
2. Scatter the Darinne chickpeas, Darinne sundried tomatoes and pine nuts over the top.
3. Finish with a drizzle of pesto and a drizzle of Colavita extra virgin olive oil.

Ingredients

For the falafel:

• 1 pouch of Abido falafel mix
• 1 teaspoon Abido falafel spices
• 1 teaspoon Abido cumin
• ½ glass warm water
• 1L sunflower oil

For the dressing:

• ¼ cup Colavita extra virgin olive oil
• 1 tablespoon Darinne sesame paste (tahini)
• 2 tablespoons lemon juice
• 1 tablespoon honey
• A pinch of salt
• 2 tablespoons plain Greek yoghurt

For the bowl:

• 5 falafel pieces
• 5 Darinne roasted red peppers
• 2 tablespoons Colavita extra virgin olive oil
• 1 teaspoon Abido cumin
• 1 teaspoon smoked paprika
• 5 carrots
• ½ head of cauliflower
• 1 cup cooked cous cous
• 200g feta cheese
• Salt and pepper to taste

Ready in

50 minutes

Directions

1. For the falafel, mix a pouch of Abido falafel powder with ½ glass of warm water. Mix well and leave to settle for approx. 15 minutes.
2. Using your hands, take bits of the mixture and form them into small balls, then press them into discs.
3. Deep fry the falafel discs in heated sunflower oil until golden brown. For a healthier alternative, you may choose to bake the falafel, instead of deep frying it. Place the discs on an oiled baking tray and bake for 10-12 minutes in the pre-heated oven, until golden brown.
4. Cut the carrots into sticks and chop the cauliflower into small florets. Place on a baking tray, drizzle with Colavita extra virgin olive oil and season with Abido cumin, paprika powder, salt and pepper.
5. Bake for 20 minutes in pre-heated oven. When nicely roasted, remove from the oven and leave to cool.
6. For the dressing, mix ¼ cup Colavita extra virgin olive oil with 1 tablespoon of Darinne tahini, the fresh lemon juice, 1 tablespoon honey, 2 tablespoons of Greek yoghurt and a pinch of salt.
7. To assemble, add the cooked cous cous to a bowl, then place the rest of the ingredients on the sides, as shown in the image: the falafel, the carrot sticks, the cauliflower florets and the Darinne roasted pepers. Top with crumbled feta cheese and drizzle with dressing (or serve the dressing on the side, depending on personal preference). Enjoy!

Ingredients

For the salad:

• 1 cup sliced strawberries
• 1 sliced cucumber
• 1 head romaine lettuce, cut into bite-size pieces
• 1 cup halved cherry tomatoes
• 1 thinly sliced avocado
• 100g crumbled blue cheese
• 4 hard boiled eggs
• 100g chopped cooked bacon

For the dressing:

• ¼ cup Colavita extra virgin olive oil
• 2 tablespoons Colavita white vinegar
• Abido ground black pepper
• Salt
• 2 tablespoons plain Greek yoghurt
• Chopped fresh parsley
• Chopped fresh coriander

Ready in

10 minutes

Directions

1. Blend the Greek yoghurt with parsley, coriander, Colavita extra virgin olive oil and Colavita white vinegar. Thin the dressing with water, until similar in consistency to heavy cream. Season with Abido ground black pepper and salt.
2. Place the romaine lettuce in a large salad bowl. Top with the strawberries, cucumber, tomatoes, blue cheese, bacon, the thinly sliced avocado and finally, the 4 hard boiled eggs – all ingredients nicely layered.
3. Drizzle with green goddess dressing and serve.

Ingredients

• 6 tablespoons Colavita extra virgin olive oil
• 100g Darinne cooked chickpeas
• A pinch Abido ground black pepper
• 2 tablespoons fresh lemon juice
• 2 garlic cloves pressed through a garlic press
• ½ teaspoon lemon zest
• 1 teaspoon salt
• A pinch red pepper flakes
• Chopped fresh parsley
• Chopped fresh basil and mint
• Chopped fresh rosemary

Ready in

15 minutes

Directions

1. In a medium bowl whisk the Colavita olive oil, lemon juice, garlic, lemon zest, salt, red pepper flakes and black pepper.
2. Stir in the chickpeas, parsley, basil, mint and rosemary.

Ingredients

• ¼ cup Colavita White Balsamic Vinegar
• ¼ cup Colavita extra virgin olive oil
• ½ teaspoon Abido ground black pepper
• Sidi Daoud tuna fillets in vegetable oil with lemon
• Maestro de Oliva green olives stuffed with lemon
• Salad mix
• Rice noodles
• 1 cup artichoke hearts
• 2 hard boiled eggs, sliced

Ready in

20 minutes

Directions

1. Cook the noodles according to cooking instructions on the packaging. Leave to cool.
2. For the dressing, mix the Colavita white balsamic vinegar, Colavita extra virgin olive oil and Abido ground black pepper.
3. To construct the salad, first place the salad mix in a large bowl, then layer the rest of the ingredients: the cooked rice noodles, the artichoke hearts, Maestro de Oliva green olives stuffed with lemon, Sidi Daoud tuna fillets and the 2 hard boiled eggs.
4. Pour the dressing over the salad and enjoy!

Note: This recipe would also be delicious with shredded chicken :).

Ingredients

• 1/3 cup Colavita Black Modena Balsamic Vinegar
• 1/4 cup Colavita extra virgin olive oil
• Abido ground black pepper
• Abido special grill mix
• 500g boneless bone-in breasts
• 4 crushed garlic cloves
• 1 teaspoon dried oregano
• a pinch of salt

Ready in

1 hour

Directions

1. Season the chicken with salt, Abido ground black pepper and Abido special grill mix. Place it in a sealable bag or a container.
2. In a bowl, mix Colavita black Modena balsamic vinegar with Colavita extra virgin olive oil, 4 crushed garlic cloves and dried oregano.
3. Pour ¾ of the marinade over the chicken, then seal the bag or close the container. Refrigerate for at least 1 hour.
4. Grill the chicken (either charcoal grill or indoor grill) for 30-40 minutes, until nicely browned.
5. Remove the chicken from the grill and add the remaining marinade.
6. Can be served with a side of carrot sticks with zatar and tahini dressing or sweet potatoes with zatar.