• 180 grams black lentils (Beluga)
• 500 milliliters vegetable stock
• 2 garlic cloves
• 1 small shallot
• 3 tablespoons extra virgin olive oil
• 2 fresh thyme sprigs
• 1 bay leaf
• 0.5 teaspoons salt
• 0.3 teaspoons black pepper
• 100 milliliters balsamic vinegar
• 1 tablespoons honey or maple syrup
• 1 tablespoons lemon juice

Rinse 180 grams black lentils (Beluga) under cold water. No soaking needed.

 Heat 3 tablespoons olive oil in a saucepan over medium heat. Add 1 small shallot, finely chopped and 2 garlic cloves, minced and cook for 2–3 minutes until soft and fragrant.

Add the lentils, 2 fresh thyme sprigs, 1 bay leaf and pour in 500 milliliters vegetable stock. Bring to a boil, then reduce to a gentle simmer. Cook for 20–22m 30s, until very soft and most of the liquid is absorbed. Season with 0.5 teaspoons salt and 0.3teaspoons black pepper. Remove the thyme and bay leaf.4

While the lentils cook, pour 100 milliliters balsamic vinegar and 1tablespoons honey or maple syrup into a small saucepan over medium-low heat. Simmer for 12–14 minutes, stirring occasionally, until reduced to a thick, jam-like consistency. It should coat a spoon heavily. Leave to cool.

Transfer the cooked lentils to a food processor. Add the balsamic reduction and 1 tablespoons lemon juice. Blend until smooth and thick: add a splash of olive oil if needed to loosen. Taste and adjust seasoning.

 Spoon into a jar or serving bowl. Drizzle with a little olive oil and serve at room temperature with toasted bread, crackers or vegetables 🙂

• 120 ml cold fresh cream
• 2–3 tbsp hazelnut spread
• 1 crisp apple
• 1 tbsp lemon juice
• 1 tsp honey (optional, depending on sweetness)
• Pinch of cinnamon (optional)

Beat the cold cream to soft peaks.

Gently fold in your hazelnut spread until smooth and airy. TAadd a little honey only if needed. Chill briefly.

Dice or julienne the apple and toss with lemon juice. Add cinnamon if you like.

Mix some toasted hazelnuts into the apples.

Spoon hazelnut cream into bowls or glasses, top with the apple mixture, and finish with extra hazelnuts. Enjoy 🙂

• 1 jar (240 g drained) chickpeas
• 1 large roasted red pepper (jarred or homemade)
• 2 tbsp tahini1 small garlic clove
• Juice of ½–1 lemon
• 2–3 tbsp olive oil½ tsp smoked paprika
• Salt & black pepper
• taralli (I love the turmeric flavor)

Add chickpeas, roasted pepper, tahini, garlic, lemon juice, and spices to a blender.

Blend while slowly adding olive oil until smooth and creamy. Add a splash of cold water if needed for a lighter texture.

Taste and tweak: more lemon for brightness, salt for depth, or paprika for smokiness.

Spread in a bowl, drizzle with olive oil, and dust with paprika or herbs. Dip some taralli in and enjoy 🙂

• 200–300 g mixed olives (green, black, Kalamata if available)
• 2 tbsp extra virgin olive oil
• 1 small garlic clove, thinly sliced
• Zest of ½ lemon1 tbsp lemon juice or red wine vinegar
• 1 tsp dried oregano (or thyme/rosemary)
• Pinch of chili flakes (optional)
• 1 can chickpeas
• 2 tbsp tahini
• 1 small garlic clove
• Juice of ½ lemon
• 2–3 tbsp olive oil
• Salt

Lightly crush or slice a few olives so they absorb more flavor.Mix everything in a bowl or jar.Let marinate at least 30 minutes (better 2–4 hours, or overnight).

For the hummus, blend everything until smooth and creamy. Adjust with lemon, salt, or water. Drizzle olive oil on top before serving together with the olives. Enjoy 🙂