Roasted Cauliflower and Chickpea Salad with Halloumi, is the salad you need at your next family gathering. It's a flavour-packed and nutritious dish, that brings together the earthy goodness of roasted cauliflower, protein-packed chickpeas, and the savoury richness of halloumi cheese, all coated in a creamy Dijon-lemon vinegarette. Let's Begin! Roasted Cauliflower and Chickpea Salad with Halloumi, gluten-free Why make this salad? To begin, fresh cauliflower florets and chickpeas are tossed in olive oil, herbs, and spices and roasted until they achieve a golden-brown colour and a slightly crispy texture. However, the star of this dish, halloumi cheese, is then sliced, diced, and pan-fried until it develops a golden-brown crust while maintaining a deliciously gooey interior. The finishing touch, the salad is tossed with a zesty dressing that brings all the components together. A simple vinaigrette made with olive oil, lemon juice, Dijon mustard, and honey, that balances the richness of the halloumi and enhances the overall palate of the salad. Watch How to Make It It's perfect for Meal Prep too! Yes, Roasted Cauliflower and Chickpea Salad with Halloumi can be a great option for meal prep. It's a versatile dish that holds up well when prepared in advance, and it can be enjoyed cold or at room temperature. Simply prepare the dressing separately and store it in a small container. Add the dressing to the salad just before eating to avoid the salad becoming soggy. PLUS! Store the roasted cauliflower, chickpeas, halloumi, and salad greens in separate airtight containers to keep them fresh. This allows you to assemble the salad easily and control portion sizes. Other Recipes you will Love Harissa Whole Baked Cauliflower Kung Pao Cauliflower Bake Roasted Cauliflower with Sweet Thai Sauce Cauliflower Tabouli All SALAD and SIDE Dishes Roasted Cauliflower and Chickpea Salad with Halloumi, gluten-free Roasted Cauliflower and Chickpea Salad with Halloumi Serves 8 as a side salad Prep Time: 15 minutes Cooking Time: 30 minutes INGREDIENTS Halloumi and Salad: 400g halloumi, cut into diced pieces (for vegan alternatives use vegan halloumi or firm tofu) 1 large coz lettuce, cut into chunks 1 small cauliflower, broken into florets 400g canned chickpeas, rinsed and drained 1 red onion, sliced ½ cup parsley leaves ½ cup dill, chopped ½ cup pecans, chopped (or walnuts) 2 tablespoons extra virgin olive oil 1 tablespoon ground oregano 1 teaspoon garlic powder Sea salt and cracked pepper Dressing: 3 tablespoons extra virgin olive oil 4 tablespoons lemon juice 1 tablespoon runny honey 2 teaspoons Dijon mustard Sea salt and freshly cracked pepper INSTRUCTIONS 1. Preheat the oven: Preheat oven to 210°C fan forced and line a large baking tray with baking paper. 2. Prepare and bake the cauliflower and chickpeas: Remove the outer leaves of the cauliflower and cut into small florets. Place it onto the baking tray along with the chickpeas. Drizzle with the olive oil and season with garlic powder, ground oregano, sea salt, and pepper. Toss to evenly coat and spread across the baking tray in a single layer. Bake in the preheated oven for 25-30 minutes or until they begin to golden and the chickpeas are starting to crisp. 3. Prepare the salad and pecans: Chop and slice the lettuce, onion, parsley, and dill and roughly chop the pecans. 4. Prepare the dressing: In a jar, add the olive oil, lemon juice, honey, Dijon mustard, sea salt and pepper. Close the lid and shake well until combined. 5. Fry the halloumi: Lightly spray the frying pan with olive oil and over high heat, fry the halloumi. At first, it should release liquid, then once the liquid evaporates, it should begin to go golden. Cook for 2-3 minutes, turning a couple of times, then remove from the heat. 6. Assemble the salad: In a large bowl, combine the lettuce, cauliflower, chickpeas, onion, parsley, dill, pecans and halloumi. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. Roasted Cauliflower and Chickpea Salad with Halloumi, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

Lemon and Basil Gnocchi is a gluten-free dish bursting with flavour, ready in under 30 minutes. Think soft gnocchi tossed in a buttery lemon sauce, sautéed zucchini, fresh basil, and gooey mozzarella. Bright, creamy, and irresistibly moreish, it’s the perfect balance of fresh summer vibes and comforting indulgence. Let's get cooking! Lemon and Basil Gnocchi (gluten-free) There's something magical about a dish that’s both light and comforting, and Lemon and Basil Gnocchi strikes that balance beautifully. Whether you're looking for a weeknight dinner idea or something special to share with loved ones, this recipe delivers in every way. It combines the comfort of traditional European flavours with a bright, summery twist, making it a go-to meal for any season. Plus, with its family-friendly ingredients and smooth, luscious texture, it's bound to become a new favourite. Get ready to fall in love with Lemon and Basil Gnocchi—a dish that celebrates fresh, simple ingredients while making dinner a breeze. One bite, and you’ll see why it’s the perfect blend of comfort and elegance. Watch How to Make It The Story Behind this Recipe This recipe holds a special place in my heart. Years ago, I visited my friend’s family, the first gluten-free household I’d ever met. Her Italian mother, with her thick accent and endless warmth, introduced me to this dish. Watching her effortlessly toss gnocchi with zucchini and basil left a lasting impression. Recently, the memory resurfaced, and I knew I had to recreate it. Lemon and Basil Gnocchi (gluten-free) Other Gnocchi Recipes you'll LOVE Crispy Gnocchi Tray Bake with Bocconcini Salmon with Gnocchi in a Creamy Tomato Sauce Gnocchi and Salmon Tray Bake Lemon and Basil Gnocchi (gluten-free) Lemon and Basil Gnocchi (gluten-free) Serves 2-3 Prep: 10 minutes Cook: 20minutes INGREDIENTS 500g gluten-free potato gnocchi 30g salted butter 2 tablespoons (30mls) extra-virgin olive oil, plus extra for drizzling 2 large zucchini, thinly sliced (mandolin or sharp knife recommended) 60g baby spinach leaves 2-3 tablespoons (40mls) fresh lemon juice ½ cup freshly grated Parmesan cheese, plus extra Zest of a large lemon ½ cup fresh basil leaves, roughly torn + extra 1 ball (200g) fresh mozzarella, torn into pieces Sea salt Cracked pepper *use vegan alternatives for dairy free INSTRUCTIONS Sauté the Zucchini:  In a wide pan over medium heat, melt the butter with the olive oil. Add the zucchini slices, season with salt and pepper and cook for 3 minutes until they slightly soften. Stir occasionally to ensure even cooking. Cook the Gnocchi:  While the zucchini is cooking, bring a pot of salted water to a boil. Add the gnocchi and cook until it floats to the surface (about 2-3 minutes), then remove from the water and set aside. Reserve ½ cup of the cooking water before draining. Prepare the Sauce:  To the pan with zucchini, add the baby spinach, and lemon juice. Pour in the reserved gnocchi cooking water, stir, then add the cooked gnocchi directly into the pan. Toss everything together until the spinach begins to wilt, and the sauce lightly coats the gnocchi. Finish with Fresh Flavours:  Remove the pan from the heat, then add the lemon zest, and the parmesan cheese. Gently toss, to combine, then scatter the basil leaves and torn pieces of fresh mozzarella and cover the pan for 2 minutes to let the flavours meld. Serve and Garnish: Divide the gnocchi mixture among bowls, topping each with extra cracked pepper and another drizzle of olive oil. Serve immediately for the best flavour and texture. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Lemon and Basil Gnocchi (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

Golden chicken tenderloins coated in pistachio dukkah and finished with a squeeze of lime or lemon. This is one of those simple, go-to recipes that comes together quickly with just a handful of ingredients, delivering big flavour with minimal effort. 3-Ingredient Dukkah Chicken Tenderloins Why This 3 Ingredient Chicken Dukkah Works This recipe works because each ingredient has a clear role. The dukkah brings crunch, warmth, and depth from the nuts and spices, while the chicken stays juicy and tender as it cooks. A light coating of oil helps everything bind together and caramelise in the oven, creating that golden, flavour-packed crust. It’s simple, but it doesn’t feel basic. Every bite has texture, salt, and richness, proving you don’t need a long ingredient list to make something seriously good. How This Recipe Came About This was one of those meals that came together without overthinking it. Just opening the pantry, seeing what’s there, and trusting it’ll work. Dukkah sitting on the shelf, chicken in the fridge, and that was enough. No big plan, no long prep. Just something quick that turned into one of those recipes you make once… and then keep coming back to. Meal Prep Tips for 3 Ingredient Dukkah Chicken Tenderloins This is a great recipe to prep ahead and have ready for the week. The chicken holds its flavour and texture well, making it easy to use across multiple meals. Cook the chicken as per the recipe, then allow it to cool completely before storing in an airtight container in the fridge for up to 3 days. You can slice or shred it and use it in wraps, bowls, or salads. It’s especially good tossed through leafy greens with a simple dressing, or layered into a flatbread with yoghurt and fresh herbs. To reheat, warm gently in a pan, airfyer or microwave, or enjoy it cold straight from the fridge for a quick, no-fuss option. Watch How to make 3 Ingredient Dukkah Chicken Tenderloins FAQ: 3 Ingredient Dukkah Chicken Tenderloins Can I use chicken breast instead of tenderloins? Yes. Slice chicken breast into strips similar in size so they cook evenly. What is dukkah? Dukkah is a blend of nuts, seeds, and spices. It adds texture and flavour. Pistachio and thyme works beautifully in this recipe. Is this recipe gluten-free? Yes, as long as your dukkah is gluten-free and you serve it with gluten-free bread or sides. Can I bake this instead of frying? Yes. Bake at 200°C (fan 180°C) for 15–18 minutes, or until cooked through. Can I air fry the chicken? Absolutely. Air fry at 180°C for 10–12 minutes, turning halfway. Do I have to use lime? No. Lime or lemon is optional, but it lifts the flavour and balances the richness. How do I know when the chicken is cooked? The chicken should be golden on the outside and cooked through in the centre (no pink). Can I make this ahead of time? Best served fresh, but you can cook ahead and reheat gently in the microwave. What else can I serve this with? It’s great in gluten-free pita with garlic sauce and rocket, or served with a simple salad or rice. Can I use a different dukkah flavour? Yes, any dukkah works. Almond, hazelnut, or classic blends all pair well with chicken. What to Pair with Dukkah Chicken Tenderloins Stovetop Rice Quinoa Silverbeet, Beetroot and Goat's Feta Salad Spinach Rice Lettuce Salad 3-Ingredient Dukkah Chicken Tenderloins 3-Ingredient Dukkah Chicken Tenderloins Serves:  3–4 Prep time:  3 minutes Cook time:  12 minutes (cooked in 2 batches) INGREDIENTS 600g chicken tenderloins (approx. 10 pieces) 50g dukkah (I used pistachio and thyme dukkah) Juice of ½ lime or lemon (optional) Olive oil or cooking oil, for frying INSTRUCTIONS Prepare the chicken: Place the chicken tenderloins onto a plate. Sprinkle half of the dukkah over the top, press lightly, then turn and coat the other side with the remaining dukkah. Cook the chicken: Heat a good amount of olive oil in a pan over medium heat. Cook the chicken tenderloins for approximately 3 minutes on each side, or until golden and cooked through. Serve: Transfer to a serving platter and squeeze over lime or lemon juice, if using. Air Fryer Option (Optional) You can easily cook this chicken in the air fryer for a quicker, extra crispy result. Preheat the air fryer to 180°C . Lightly spray or brush the chicken with oil, then coat well in the dukkah, pressing it on so it sticks. Place the chicken in the air fryer basket in a single layer (don’t overcrowd). Lightly spray the top with a little more oil as this helps the dukkah turn golden and crisp. Cook for 14–18 minutes , turning halfway through, until the chicken is cooked through and golden on the outside. Rest for a few minutes before serving. Ways to Serve: We love tp serve in warmed gluten-free pita bread with garlic sauce and rocket for an easy, flavour-packed meal. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube   3-Ingredient Dukkah Chicken Tenderloins Margaret Pahos @CreateCookShare

Revised 2025 (original 27/3/18) This Easy Greek Lamb Roast "Kleftiko" is a melt-in-your-mouth, slow-cooked lamb recipe with just 10 minutes of preparation. Infused with garlic, lemon, and traditional herbs, it’s a simple, foolproof way to create tender, flavour-packed lamb every time. Easy Easter Greek Lamb Roast There’s something about a slow-cooked lamb that instantly feels like a celebration. This is the kind of recipe you put in the oven and let it quietly do its thing while everything else comes together around you. No stress, no overthinking, just simple ingredients, cooked properly. This kleftiko-style lamb is all about keeping things as they should be. Garlic, lemon, oregano, and time. Wrapped and cooked slowly, the lamb becomes incredibly tender, soaking up every bit of flavour until it quite literally falls apart. It’s the kind of dish that brings people to the table without needing to say much. Serve it with my Rosemary & Garlic Potatoes and Tzatziki dip, and you’ve got something that feels both effortless and special, exactly what Easter cooking should be. Easy Easter Greek Lamb Roast A little history about "Kleftiko" Greek Lamb Roast: Greek Easter and lamb go hand in hand and it’s simply not Easter without it. While the way it’s cooked can vary from region to region, the foundations never change: salt, garlic, herbs, and plenty of lemon. Traditionally, lamb was cooked on the spit for hours, slowly turning over coals. It was a ritual as much as a meal and something that brought everyone together. But these days, that kind of cooking isn’t always practical, which is where this method comes in. This recipe is inspired by kleftiko , one of Greece’s most iconic ways of cooking lamb. The name comes from the kleftes - mountain rebels who would cook stolen meat in sealed underground pits to trap the heat, smoke, and aroma, keeping it hidden. The result? Meat that was incredibly tender, full of flavour, and effortlessly cooked. That same idea is what makes this recipe so special. The lamb is wrapped tightly and slow-cooked in its own parcel, allowing all the garlic, lemon, and herbs to fully absorb into the meat. No complicated steps, no unnecessary ingredients, just a simple method that delivers every time. It’s the way I’ve been cooking lamb for years now, and it’s become our go-to for Easter and beyond... Easy Easter Greek Lamb Roast Watch How to Make Easy Greek Lamb Roast Easy Easter Greek Lamb Roast The perfect side dish to Easy Greek Lamb Roast Greek Salad Greek Tomato Salad with Foccacia Croutons Tzatziki Maroulosalata (Lettuce and Feta Salad) Rosemary and Garlic Potatoes Mediterranean Fried Rice Easy Easter Greek Lamb Roast Easy Easter Greek Lamb Roast, gluten-free Revised 2025 Serves 6-8 Prep 10 minutes Cook 4 hours Lamb: 2- 2½ kg shoulder of lamb bone in 3 large cloves of garlic, minced 2 x 15cm rosemary sprigs, leaves removed and chopped 2 teaspoons dried Greek oregano 1½ teaspoon sea salt ½ teaspoon black pepper 1 teaspoon paprika 1 teaspoon onion powder Juice of 1 lemon (about ¼ cup) + extra lemon juice Link to ROSEMARY AND GARLIC POTATOES Note! Start preparing the potatoes a little over an one hour before the lamb is ready - once the lamb has been roasting for 3 hours. INSTRUCTIONS 1. Prepare the oven and tray: Preheat the oven to 180°C fan-forced / 200°C conventional / 400°F. Have a large baking tray ready, big enough to fit the lamb comfortably. 2. Layer the foil and baking paper: On a clean bench, lay out two long pieces of foil in a cross shape. Then, layer two long pieces of baking paper over the foil, also in a cross shape. This will form the base to wrap your lamb parcel. Place the lamb in the center where the layers overlap. 3. Prepare the lamb and marinade: Pat the lamb dry with paper towel. Using a sharp knife, make 6–8 small incisions on the top side of the lamb. In a bowl, combine the fresh herbs, spices, and lemon juice to form a paste. Rub the mixture all over the lamb, pressing it into the cuts to help the flavours infuse. 4. Wrap and roast: Fold the baking paper over the lamb to enclose it, then wrap tightly with the foil to form a sealed parcel. Transfer to the baking tray and roast for 4 hours. Once the lamb is roasted, squeeze the juice of half a lemon over the lamb, then serve immediately. 5. Optional crispy top: If you prefer a crispy top on your lamb, after 4 hours, carefully open the foil and baking paper to expose the top. Place the lamb back in the oven for a further 10 minutes to allow the surface to brown and crisp up. Otherwise, you can skip this step, as I personally don’t do it. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me   Instagram     Pinterest     Facebook     TikTok   or YouTube   Easy Easter Greek Lamb Roast Original Recipe 2018 Easter Greek Lamb Roast Easy Easter Greek Lamb Roast Lamb wrapped like a parcel Golden Cooked Greek Lamb Margaret Pahos @CreateCookShare

Perfectly cooked Chicken Skewers with the most flavourful Manuka Honey Satay Sauce and fragrant Rice. You just may find yourself making this recipe on repeat as it is simple to make and the flavour rewards are spectacular! Helpful Tips ABOUT THIS RECIPE AND ITS INGREDIENTS: In addition to being delicious, I find this meal to be healthy . I use chicken tenderloins which are from the chicken breast and instead of using sugar, I have substituted it with Manuka Honey. For my Satay Sauce , I have combined peanut butter with soy sauce, red curry paste, lime and Manuka Honey. Now, you will have to trust me on this one. The curry gives this meal a real Indonesian flavour, the kind you taste from a restaurant and it is spectacular. Manuka Honey is native to New Zealand. Its antibacterial properties is what sets it apart from traditional honey. Additionally, it has antiviral, anti-inflammatory, and antioxidant effects. TIPS AND VARIATIONS: What skewers should I use? If you're using wooden skewers for your chicken satay, soak the wooden skewers in water for an hour beforehand, so they're less likely to burn. How long should I marinate the chicken? You can marinate the chicken for 20 minutes and for up to 5 hours. Can I use a different cut of chicken? You can use chicken breast or even the chicken thigh fillet. You will just need to change the cooking time depending on the cut and thickness of the meat. What else can I serve these Chicken skewers with? Other than the rice, you can add or swap it for steamed vegetables, an Asian style salad, or even cauliflower rice. There is an Asian salad my family loves to pair it with here: https://www.createcookshare.com/single-post/crispy-noodle-salad-in-a-jar-with-quinoa - just serve it on a bowl instead of making it for meal prep in a jar. Can I store the leftovers? Definitely! Keep any leftovers in an airtight container in the fridge and store them for up to 3 days. Reheat well before serving. HOW TO MAKE THIS RECIPE To make this recipe is pretty straightforward. Marinade the chicken and in meantime cook your rice. You can choose to cook it on the stovetop, in a rice cooker, or buy ready-made microwave rice. Then prepare the satay sauce by combining the ingredients and heating, so they can blend and combine well together. Finally, cook the skewers over a grill or pan and bring it together. Watch How to Make It Other Chicken Recipes Miso Honey Chicken with Pickled Cucumber https://www.createcookshare.com/single-post/miso-honey-chicken-with-pickled-cucumber Chicken Provençal with Olives and Artichokes https://www.createcookshare.com/single-post/chicken-proven%C3%A7al-with-olives-and-artichokes Chicken and Halloumi Tray Bake https://www.createcookshare.com/single-post/chicken-and-haloumi-tray-bake Spaghetti with Chicken in Red Sauce https://www.createcookshare.com/single-post/spaghetti-with-chicken-in-red-sauce-aka-makaronia-me-kokkinisti-kota Easy Chicken Curry Soup https://www.createcookshare.com/single-post/easy-chicken-curry-soup And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Cooking, Margaret x Satay Chicken with Manuka Honey and Jasmine Rice Serves 4 Prep Time: 20 minutes Cooking Time: 20 minutes INGREDIENTS: Chicken Marinade: 800g chicken tenderloins, approx. 12 pieces 250ml coconut milk, canned 1 tablespoon red curry paste ½ teaspoon salt ½ teaspoon pepper 12 skewers Satay Sauce: 150g peanut butter 150ml water 2 tablespoons Manuka honey 2 tablespoons red curry paste 3 tablespoons lime juice 1 teaspoon tamari soy sauce Rice: 1 cup Jasmin rice 2 cups boiling water 1 teaspoon salt To Serve: Crushed peanuts Wedges of lime Sliced chilli Fresh coriander leaves METHOD: 1. Soak skewers in water for at least 10 minutes to prevent burning. 2. Combine the coconut milk, red curry paste, salt, pepper the chicken to marinade. Coat well, cover, and refrigerate for 20 minutes. 3. In the meantime, cook the rice. Place rice and salt into a 20cm diameter pot. Add boiling water and bring to a boil. Once it begins to boil, reduce to low heat and simmer for 6 minutes, without the lid on. When the majority of the liquid has been absorbed and the surface of the rice is bubbly, place the lid on, and then turn off the heat, and allow it to steam for 15 minutes. Do not lift the lid to check. Fluff using a rice paddle or fork and serve. 4. Next prepare the sauce. Add to a saucepan the satay sauce ingredients and over medium heat bring to a simmer. Stir occasionally for 3 minutes or until forms a slightly thick sauce. Turn off heat, cover to keep warm, and set aside. 5. Thread chicken tenderloins onto skewers. Heat a tablespoon of oil on a grilled pan and over high heat cook for 3 minutes on each side or until golden. 6. Serve the rice between plates, top with satay skewers and drizzle with plenty of satay sauce (if the sauce has thickened, add a tablespoon of boiling water and stir). Top with crushed peanuts, chili, coriander and wedges of lime.

Dakos is a traditional Cretan dish made with crisp bread topped with grated tomato, extra virgin olive oil, feta and oregano. This gluten-free version uses toasted wholemeal bread that soaks up all those beautiful tomato juices. Dakos Recipe (Greek Tomato & Feta Salad) The Story Behind Dakos In Greece, bread is rarely wasted. Even the last slices at the end of a loaf always find a purpose, and in Crete those humble pieces of bread become one of the island’s most beloved dishes - Dakos. Traditionally, Dakos is made with Cretan barley rusks, a twice-baked bread that is intentionally dry. The rusks soften just slightly when topped with grated ripe tomatoes and generous olive oil, absorbing all the juices while still holding their texture. The result is a dish that is simple, rustic and full of flavour. At its heart, Dakos celebrates the Mediterranean way of cooking; beautiful ingredients used simply. Tomatoes, olive oil, feta, olives and oregano come together to create something far greater than the sum of its parts. There is also something deeply comforting about the dish. It reminds us that some of the best meals come from not wasting what we already have. A few slices of bread, ripe tomatoes and good olive oil are all it takes. For those who follow a gluten-free diet, traditional barley rusks are not suitable. By toasting gluten-free bread until crisp, it behaves much like a rusk, sturdy enough to hold the toppings while soaking up all those rich tomato juices. The result is a dish that stays true to the spirit of Dakos while making it accessible to everyone. Dakos Recipe (Greek Tomato & Feta Salad) Helpful Tips for Making Dakos Use very ripe tomatoes The flavour of Dakos depends heavily on the tomatoes. Choose ripe, juicy tomatoes for the best result. Grate the tomato rather than chopping it Grating releases all the juices, which helps soften the bread and creates the signature texture of the dish. Toast the bread until quite crisp Dakos works best when the bread is dry enough to absorb the tomato juices without falling apart. Season the tomato first Mix the grated tomato with olive oil and salt before adding it to the bread. This brings out the flavour and creates a simple dressing. Assemble just before serving Dakos should be eaten soon after assembling, so the bread softens slightly but still holds its shape. Watch How to Make Dakos Frequently Asked Questions What is Dakos? Dakos is a traditional Cretan dish made with barley rusks topped with grated tomato, olive oil, feta or mizithra cheese, and oregano. Why is the bread dry? The dry bread absorbs the tomato juices and olive oil while still maintaining structure. This is what gives Dakos its unique texture. Can dakos be made gluten-free? Yes. Toasted gluten-free bread can be used in place of traditional barley rusks. When toasted until crisp, it behaves similarly. What cheese is traditionally used for dakos? In Crete, Dakos is often topped with mizithra, a fresh Greek cheese. Feta is a common and widely loved alternative. Can I add other toppings? Many variations include olives, capers, or thinly sliced onion. The base flavours, however, remain tomato, olive oil and cheese. Dakos Recipe (Greek Tomato & Feta Salad) Gluten Free Dakos Recipe (Greek Tomato & Feta Salad) Preparation Time: 10 minutes Cooking Time: 16 minutes Serves 2 INGREDIENTS 4 slices Wholemeal bread, gluten-free 2 extra-large ripe tomatoes 4 tablespoons extra virgin olive oil (extra if needed) 2 teaspoons dried Greek oregano 150 g feta, crumbled 12 Kalamata olives 12 small capers or 8 caperberries ½ small red onion, thinly sliced Sea salt and pepper INSTRUCTIONS 1. Dry the bread – air fryer method Place the bread slices in the air fryer basket in a single layer. Cook at 160°C for 7 minutes, then turn over and cook for a further 7minutes to dry the bread so it behaves like a traditional rusk. 2. Dry the bread – oven method Preheat the oven to 170°C. Place the bread slices directly on the oven rack or on a baking tray and bake for 15 minutes, turning halfway through, until crisp and lightly dried. 3. Prepare the tomato Cut a thin slice from the bottom of the tomato. Hold the tomato against the coarse side of a box grater and grate into a bowl. Continue grating until you reach the skin and the core where the tomato was attached to the plant. Discard the remaining skin. Add 2 tablespoons of the extra virgin olive oil and a good pinch of sea salt to the grated tomato. Stir gently to combine. 4. Prepare the bread Cut each slice of toast diagonally into two triangles. Arrange four pieces of toast on each plate, slightly overlapping. 5. Add the tomato Spoon the grated tomato mixture evenly over the bread, allowing the juices to soak into the dried toast. 6. Add the toppings Scatter over the crumbled feta, sliced red onion, capers and Kalamata olives. 7. Finish the Dakos Sprinkle with the dried oregano and season lightly with sea salt and freshly ground black pepper. Drizzle over the remaining 2 tablespoons of extra virgin olive oil and serve immediately, allowing the tomato juices to soften the bread slightly while keeping its rustic texture. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Dakos Recipe (Greek Tomato & Feta Salad) Margaret Pahos @CreateCookShare

Crispy on the outside and fluffy inside, these Rosemary & Garlic Roast Potatoes are roasted with olive oil, oregano, and lemon for a simple Mediterranean side dish perfect with lamb or served over creamy tzatziki. Rosemary & Garlic Roast Potatoes These Rosemary and Garlic Roast Potatoes are crispy on the outside and fluffy on the inside, making them a simple gluten-free side dish that never disappoints. Made with pantry staples like extra virgin olive oil, rosemary, garlic, oregano, salt and pepper, they are packed with Mediterranean flavour and effortlessly delicious. They pair beautifully with my Easy Greek Lamb Roast , bringing together everything we love about Greek cooking in one comforting meal. But these potatoes are just as impressive on their own. Serve them piled onto a platter with my creamy tzatziki or hummus, and they quickly transform from a side dish into a stunning entrée or crowd-pleasing appetiser. For a light vegetarian option, spread a generous layer of tzatziki onto a plate and pile the hot potatoes on top. Every bite becomes creamy, garlicky and irresistible. Simple to prepare, deeply flavourful and always a favourite — let’s start cooking! Watch How to Make Rosemary and Garlic Roast Potatoes Ways to Serve Rosemary & Garlic Roast Potatoes With Greek Lamb Roast  – The ultimate Easter combo! Serve the lamb alongside the potatoes for a classic Greek feast that’s simple yet impressive. With Tzatziki on the plate  – Spread a generous spoonful of Tzatziki on your plate, pile the potatoes over the top, and use your fork to scoop and swipe. Comfort food at its best—perfect for lounging on the couch and watching your favourite show. Instead of crackers with dips  – Use these golden wedges as a gluten-free alternative to crackers or pita. Dip them into hummus, Tzatziki, or even spicy feta whip. Alongside a Greek salad  – Pair with a big Greek salad, roasted veggies, or my cauliflower tabouli for a nourishing, satisfying meal. Rosemary & Garlic Roast Potatoes Tips for Perfect Roast Potatoes There’s nothing better than golden, crispy roast potatoes, especially when they’re infused with garlic and herbs. Here are a few helpful tips to make sure your potatoes are roasted to perfection every time: Use olive oil for flavour and crispiness: Olive oil has a good smoke point and adds depth and richness to roast potatoes. It also helps them crisp up beautifully in the oven while bringing out the natural earthiness of the spuds. Dry your potatoes thoroughly: If your potatoes have been washed recently, make sure to dry them well with a clean tea towel. Too much moisture will steam the potatoes rather than roast them, resulting in a softer texture. Don’t overcrowd the tray: Spread your potatoes out in a single layer on the tray, giving each piece enough space to roast evenly. Overcrowding can lead to steaming instead of that gorgeous golden crispiness. Be generous with garlic and seasoning: Garlic adds incredible flavour—don’t hold back! A generous pinch of sea salt and freshly cracked black pepper will make all the difference. Keep them crisp before serving: If you’re not serving straight from the oven, keep them warm in a low oven, uncovered, to maintain their crisp exterior. Frequently Asked Questions What potatoes are best for roast potatoes? Floury potatoes such as Sebago, Russet, or Yukon Gold work best for roast potatoes. They become fluffy on the inside while developing a crisp golden crust when roasted in olive oil. How do you make roast potatoes extra crispy? To get crispy roast potatoes, make sure the potatoes are completely dry before roasting and spread them in a single layer on the tray. Roasting them with olive oil at a high temperature also helps create that golden, crunchy exterior. Can I prepare roast potatoes ahead of time? Yes. You can cut and season the potatoes earlier in the day and keep them refrigerated until ready to roast. Once cooked, they can also be reheated in a hot oven to bring back their crispiness. Are these rosemary garlic roast potatoes gluten-free? Yes. This recipe is naturally gluten-free as it uses whole potatoes, olive oil, herbs and seasoning without any wheat or gluten-containing ingredients. Rosemary & Garlic Roast Potatoes Rosemary & Garlic Roast Potatoes   Serves 6 as a side dish Prep 10 minutes Cook 1 hour +   INGREDIENTS 1 kg potatoes, washed and cut into wedges (optional to peel) ⅓ cup extra-virgin olive oil (extra may be needed) 2 teaspoons dried oregano 3 large garlic cloves, minced 2 tablespoons fresh rosemary leaves, finely chopped Sea salt and freshly ground black pepper, to taste Juice of 1 lemon   INSTRUCTIONS 1. Make the rosemary and garlic oil: In a large bowl, add the extra-virgin olive oil, minced garlic, oregano, rosemary, salt, and pepper. Whisk together until well combined and forms a fragrant oil  (add extra olive oil if mixture is too thick) 2. Prepare the potatoes: Wash the potatoes and thoroughly dry, then cut into wedges (you can peel them if you prefer). Spread them out onto a baking tray lined with baking paper. 3. Season and coat: Pour the rosemary and garlic oil mixture over the potatoes. Toss to coat evenly, then spread the wedges out in a single layer on the tray. 4. Roast the potatoes: Place the tray into a preheated oven at 190°C and roast for 60 to 70 minutes, or until the potatoes are golden and crispy on the outside. 5. Finish the potatoes: Once baked, squeeze over a little lemon juice. 6. Optional to serve with Greek Tzatziki dip: Spread a generous layer of Greek Tzatziki onto an entrée-sized plate using the back of a spoon. Pile the hot rosemary and garlic potatoes over the top. Serve immediately. The potatoes are perfect for scooping through the creamy dip—just grab one with a fork and drag it through for the ultimate bite.     Note:  These wedges also make a great alternative to crackers when entertaining. Serve alongside any dip you like, but Tzatziki is highly recommended for a Greek twist. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Rosemary & Garlic Roast Potatoes Recipe and Photography Margaret Pahos @CreateCookShare

Fresh, vibrant, and unmistakably Mediterranean, Greek Salad or Horiatiki Salata, celebrates the beauty of simple ingredients done properly. Made with ripe tomatoes, crisp cucumber, sweet red onion, olives, creamy feta, and generous extra virgin olive oil, this classic village salad proves that flavour never needs complication, and traditionally, there’s absolutely no lettuce. The Classic Greek Salad, gluten-free What is a Greek Salad? Bursting with ripe tomatoes, crunchy cucumbers, sweet red onion, creamy feta, and a generous drizzle of golden extra virgin olive oil, the classic Greek Salad , known in Greece as Horiatiki Salata  (Village Salad), is a true celebration of simplicity. This is the salad you’ll find across Greece in homes, tavernas, and seaside tables, built from ingredients that speak for themselves rather than being hidden beneath extras. Each element has a purpose: juicy tomatoes for sweetness, cucumber for freshness, olives for depth, sharp onion for balance, and thick pieces of feta that soften gently into the dressing. And despite what many versions suggest, a traditional Greek salad contains no lettuce . Its beauty lies in restraint, allowing quality produce, good olive oil, oregano, and red wine vinegar to create something effortlessly satisfying. Refreshing, colourful, and incredibly easy to prepare, this village-style salad is proof that some of the most memorable dishes come from doing less, but doing it well. Watch How to Make a Greek Salad The Classic Greek Salad, gluten-free Feta Using authentic Greek feta made in Greece  is incredibly important when preparing a traditional Greek salad. While Australia produces some excellent local feta, the flavour and texture are simply not the same as true Greek feta, which is protected by tradition and made using specific methods that give it its distinctive tang, creaminess, and depth. If you are dairy-free, a suitable dairy-free alternative can absolutely be used while still enjoying the spirit of the dish. Some of my favourite Greek feta producers, widely available in many countries, include: Chelmos Feta, Dodoni Feta, Epiros Feta. Traditionally, the feta is served in a block on top of the salad and then a fork is used to break off pieces when serving yourself. Here is an example: However, I prefer to break up the feta with a fork before serving as this allows the feta to combine in and amongst the salad, creating a juicy, full-flavoured taste. In saying this, the most important thing to understand is that the feta must not be cubed but naturally broken up with a fork. This simple process makes a whole lot of difference. The Classic Greek Salad, gluten-free Recipes to serve with a Greek Salad Easter Greek Lamb Roast Greek Beef Patties Tender Roasted Lamb Pieces in a Pocket Lamb Cutlets with Sage and Chickpeas Rosemary and Garlic Potatoes The Classic Greek Salad, gluten-free Greek Salad Serves 4-6 as a side Prep 10 minutes INGREDIENTS For the Salad 2 Lebanese cucumbers, halved lengthways and sliced 5 ripe tomatoes, cut into wedges 1 small green capsicum, sliced 1 small red onion, thinly sliced ½–1 cup Kalamata olives (depending on preference) 200 g authentic Greek feta, broken into large chunks or served as a whole slab and gently broken at the table 2 teaspoons dried Greek oregano Sea salt, to taste Optional: A small handful of capers, for a more traditional village-style flavour For the Dressing ¼ cup extra virgin olive oil 2 tablespoons red wine vinegar INSTRUCTIONS Prepare the vegetables Place the cucumber, tomatoes, capsicum, red onion, olives, and optional capers into a wide serving bowl. Season the salad Sprinkle generously with dried Greek oregano and sea salt, allowing the seasoning to fall evenly over the vegetables. Add the feta Place the feta over the salad in large natural pieces rather than diced cubes, or gently break it apart with your fingers before adding, if you prefer it more evenly distributed — just as my family enjoys it. Dress the salad Whisk the extra virgin olive oil and red wine vinegar and pour over the salad. Bring it together Using large serving spoons, gently toss the salad so the dressing and seasoning coat the vegetables while keeping the feta in generous pieces. Serve Serve immediately alongside your main meal with fresh bread to soak up the juices. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube The Classic Greek Salad, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

Gluten-free Lagana is a traditional Greek sesame flatbread made for Clean Monday and served at the beginning of Lent. Brushed with olive oil, dimpled by hand, and baked until golden, it’s a simple bread traditionally shared with taramasalata and olives at the Lenten table. Gluten-Free Lagana (Traditional Greek Flatbread) The History and Tradition of Lagana FlatBread (and why it matters) Lagana holds a special place in Greek tradition and is one of the most symbolic breads in Greek cooking. It is traditionally baked and eaten on Clean Monday (Kathara Deftera), the day that marks the beginning of Lent in the Greek Orthodox calendar. For many Greek families, this isn’t simply a date, it’s a seasonal reset, a moment of simplicity, reflection, and gathering around food that feels intentional. Clean Monday is celebrated with a table of Lenten dishes - humble, mostly plant-based foods meant to be shared. Lagana sits right at the centre of that table. Flat, dimpled, brushed with olive oil, and topped generously with sesame seeds, it’s made to be torn and eaten with taramasalata, olives, and other small plates. It’s not a bread designed to impress; it’s a bread designed to bring people together. Though simple in ingredients, it carries deep meaning, a reminder that tradition often lives in the most unassuming foods. This is my mum’s lagana, adapted into a gluten-free version so my coeliac daughter can share the same tradition at the same table. Because traditions only stay alive when we choose them, when we make room for everyone and continue cooking the foods that hold meaning. I want her to feel what I felt growing up: that certain days have a rhythm, certain meals have a purpose, and that food can carry family history in the simplest, most beautiful way. Watch How to Make It Gluten Free Flour + Hydration Notes for Lagana Gluten-free dough doesn’t behave like traditional bread dough, and that’s completely normal. Different gluten-free flour blends absorb water differently, which means the exact amount of water needed can vary from kitchen to kitchen. This recipe was tested using Caputo Fioreglut , and if you swap the flour blend, you may need to adjust the hydration to get the same result. The most important thing is not the exact millilitres, it’s what the dough looks and feels like. Lagana dough should be thick, sticky, and spreadable , more like very thick hummus or soft mashed potato than a kneadable bread dough. It should hold its shape when pressed onto the tray, but still feel soft and hydrated. If your dough feels stiff, dry, or tears as you try to spread it, it needs more water. Add extra warm water gradually, one tablespoon at a time, until the dough becomes smooth and easy to press out. A wetter dough will bake up lighter and softer, while a dry dough will bake dense and dry, especially with gluten-free flour. Gluten-Free Lagana (Traditional Greek Flatbread) Important FAQ Can I use another brand of gluten-free flour? If using a different gluten-free flour, the batter may look quite different from what is shown in the video. When testing this recipe with White Wings Gluten Free Self Raising Flour, the mixture was noticeably looser and more fluid. Avoid adding extra flour to match the appearance, as this can result in a dry bread. The final texture after baking is far more important than how the batter looks before it goes into the oven. If needed, you can adjust slightly next time by adding or reducing a couple of tablespoons of flour until you achieve a soft, spongy, homemade bread texture. Why is my gluten-free lagana dough so sticky? Gluten-free lagana dough is meant to be sticky and spreadable. It should feel more like a thick batter-dough than a kneadable bread dough. If you add too much flour to “fix” the stickiness, the bread will bake up dry and dense. Why did my lagana turn out dry? This almost always comes down to not enough water. Gluten-free flour needs higher hydration than wheat flour, and lagana should be a soft, well-hydrated dough before baking. Next time, add a little more warm water until the dough is thick, sticky, and easy to spread. Why is my lagana gummy in the middle? Gluten-free bread can seem gummy if it’s underbaked or sliced too early. Bake until deeply golden, then let the lagana cool for at least 10 minutes before cutting, the crumb continues to set as it cools. Can I make lagana ahead of time? Yes. Lagana is best eaten warm on the day, but it keeps well. Store in an airtight container and lightly toast to reheat and bring back the crust. How should I serve lagana? Traditionally, lagana is served simply. Eaten with taramasalata, olives, and other Lenten dishes. It’s not meant to be complicated. Other Lenten Recipes Green Snake Beans with Garlic Dip Baked Okra with Potatoes Spanakorizo (use dairy-free feta or leave out) Greek Vegetable Bake Baked Artichokes with Potatoes and Peas Fasolakia (Flat Green Beans Stew) Gluten-Free Lagana (Traditional Greek Flatbread) Gluten-Free Lagana (Traditional Greek Flatbread) Resting for approx. 2 hours Cooking 25 minutes INGREDIENTS 500 g Caputo Fioreglut (gluten-free flour) 7 g dried yeast (1 sachet) 1 teaspoon sugar 1 ½ teaspoons sea salt 2 tablespoons olive oil 600ml warm water (150ml + 450ml) For the top: olive oil 1 tablespoon water ½ teaspoon sugar Lots of sesame seeds   INSTRUCTIONS Activate the yeast In a small bowl, mix 150 ml of the warm water with the yeast and sugar. Rest for 8 minutes until foamy. Cover with cling wrap to keep warm. Hydrate the flour In a large bowl, combine the flour and salt. Add the olive oil and the remaining water (450ml). Mix until no dry flour remains. Add yeast mixture Add the activated yeast mixture. Mix until fully combined using oiled hands (or a food-grade glove) and squish and mix thoroughly until the dough is smooth and cohesive, this can take 3–4 minutes. Adjust hydration If the dough feels stiff, add a small amount of water gradually until it becomes thick, sticky, and spreadable. First rise Cover with cling wrap and a tea towel, and rest in a warm spot for 90 minutes until puffed and aerated. Shape the lagana Line a baking tray with baking paper and lightly oil it. Tip the dough onto the tray and press out with oiled hands into an oval or rectangle about 2 cm thick. Second rise Rest for 20 minutes. Dimple + sesame Lightly spray the lagana with olive oil. Mix the water and sugar for the topping, then either flick it over the surface with your fingers or brush it on. Dimple firmly with oiled fingertips, then cover generously with sesame seeds and press them in well. Bake Bake at 210°C (fan forced 200°C) for 25 minutes, or until deep golden. Cool slightly Rest for 15-20 minutes before slicing. (Gluten-free bread sets as it cools - cutting too early can make it seem gummy.) ENJOY! Gluten-Free Lagana (Traditional Greek Flatbread) Photography and Recipe by Margaret Pahos @CreateCookShare

A protein-rich Mediterranean-inspired salad made with chickpeas, quinoa, fresh vegetables and a creamy hummus dressing - perfect for meal prep, sharing and everyday nourishment. Chickpea Quinoa Salad with a Creamy Hummus Dressing A Nourishing Salad Built for Everyday Longevity Some of the most nourishing meals are also the simplest. This chickpea quinoa salad brings together ingredients that have sustained communities for generations - legumes, whole grains, olive oil and fresh vegetables prepared in a way that feels both satisfying and effortless. Chickpeas have long been valued across Mediterranean and Middle Eastern kitchens for their ability to nourish deeply while remaining gentle and grounding. Paired with quinoa, they create a balance of plant protein, fibre and slow-releasing energy that turns a salad into a complete meal rather than a side dish. The creamy hummus dressing ties everything together, adding richness while keeping the flavours fresh and vibrant. Meals built around grains, legumes and vegetables are often linked to longevity not because of restriction, but because they provide steady nourishment day after day. This salad reflects that philosophy; simple ingredients layered thoughtfully, designed to be shared, prepared ahead, and enjoyed as food that truly sustains. Watch How to Make It Chickpea Quinoa Salad with a Creamy Hummus Dressing Variations to this salad and how to store it: Prep Ahead: Cook the quinoa in advance and store it in the refrigerator. This will save time when assembling the salad, especially if you're making it for a quick lunch or dinner during the week. Roast the Chickpeas: For added crunch and flavor, consider roasting the chickpeas before adding them to the salad. Simply toss them in the olive oil and paprika, then roast them in the oven until crispy. Marinate the Chickpeas Longer: If time permits, allow the chickpeas to marinate in the olive oil and balsamic vinegar mixture for a longer period, such as 30 minutes to an hour. This will enhance the flavor and ensure they absorb the marinade well. Add Fresh Herbs: Consider adding fresh herbs like parsley, cilantro, or mint to the salad for added freshness and flavor. Chop them finely and toss them with the other ingredients before adding the dressing. Make it a Meal: To turn this salad into a complete meal, consider adding protein such as grilled chicken, shrimp, or tofu on top. Store Properly: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Chickpea Quinoa Salad with a Creamy Hummus Dressing Other Salad Recipes: Spring Roll Salad Chopped Salad with Pita Pockets Potato and Cucumber Salad with a Creamy Dill Dressing Nacho Salad with Spiced Beef Watermelon Salad with Rocket and Feta Chickpea Quinoa Salad with a Creamy Hummus Dressing Chickpea Quinoa Salad with a Creamy Hummus Dressing   Serves 4 Prep 10 minutes Cook 15 minutes   INGREDIENTS Chickpeas: 1 x 400g can organic chickpeas, rinsed and drained 1 small red onion, finely sliced 1 teaspoon smoked paprika ¼ cup olive oil ¼ cup balsamic vinegar (optional 1/2 teaspoon ground cumin) Salad: 2 cups cooked quinoa 200g Greek feta, crumbled (or dairy-free alternative) 60g baby rocket 2 large tomatoes, diced 1 Lebanese cucumber, diced   Dressing: 4 tablespoons hummus, store-bought 3 tablespoons olive oil 1/3 cup lemon juice, freshly squeezed 1 teaspoon sea salt 1 teaspoon pepper INSTRUCTIONS   1.  Cook the Quinoa:  Instructions on How to Cook Quinoa is found HERE 2.  Prepare the chickpeas:  Place the chickpeas, red onion, olive oil, and balsamic vinegar in a bowl and combine. Set aside to ‘marinate’. 3.  Prepare the vegetables:  Dice the tomato and cucumber, wash and towel dry the rocket, and crumble the feta. 4.  Prepare the dressing:  Place the hummus, olive oil, lemon juice, sea salt, and pepper in a bowl and whisk to combine well. 5.  Bring it together: In a large serving bowl, place the rocket, quinoa, cucumber, tomatoes, and chickpeas, and top it off with the creamy hummus dressing. Toss to combine and enjoy. Have you tried this recipe? Please leave me a rating and comment, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube Chickpea Quinoa Salad with a Creamy Hummus Dressing Recipe and Photography Margaret Pahos @CreateCookShare