Mezes and salads

Mezes and salads

By
Rebecca Seal
Contains
27 recipes
Published by
Hardie Grant Books
ISBN
9781742706016
Photographer
Steven Joyce

Mezes are for special occasions, and are meant to be shared and eaten slowly. Many restaurants don’t have menus, but will bring round huge trays of meze for you to pick from – perhaps mackerel with a piquant mustard sauce, crisp fried anchovies, crunchy fennel with pomegranate seeds or garlicky dips made with courgette, aubergine or broad beans.

Featured Recipes in this Chapter

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