Indulge in the bold, aromatic flavors of this Za'atar Ravioli Pasta Salad, a dish that’s perfect as a main course, side, or even meal-prep option. Imagine tender gluten-free ravioli tossed with a vibrant blend of Middle Eastern spices, all coated in a zesty za'atar, olive oil, and lemon dressing. It's comfort food with a twist—light, flavorful, and ready in less than 20 minutes. Whether you're looking for a quick weeknight meal or a crowd-pleasing dish, this one-bowl wonder promises to satisfy every foodie craving. Let’s get cooking What is Za'atar Za'atar is a Middle Eastern Spice blend with herbs of oregano, thyme, cumin, coriander, sumac, sesame seeds and salt. It has an earthy, herb, and exotic flavour with a slight tang due to the sumac. It makes a great rub for grilled meats, and roasted vegetables and an excellent compliment to dairy. Why You'll Love this Recipe The addition of ravioli makes this a hearty meal to serve as a main meal. It's wholesome and nutritious and filled with fresh vegetables and chickpeas. It's a one-bowl recipe which means there is minimal cleanup. It takes 10 minutes to prep and 5 minutes to cook which makes it a great weeknight dinner option. It's perfect for lunch especially when cooked as part of your weekly meal prep. Simply store each serving in glass jars or air-tight containers in the refrigerator and it lasts for days. It's gluten-free and can be made dairy-free by substituting the ravioli filling with vegan options. Watch How to Make It Make it Vegetarian, Vegan or Dairy-Free Vegetarian: simply use a spinach and ricotta-filled ravioli or tortellini. Vegan or Dairy-Free: simply use vegan ravioli or tortellini. Storing and Meal Prep Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR Place lunch-size servings into air-tight containers or glass jars to take to work. Helpful Tips Ravioli, Tortellini, and Other Pasta Options: The gluten-free ravioli shape can be swapped with tortellini, agnolotti, or even with a simple large shell or rigatoni pasta. Also, the ravioli filling can be swapped with beef, cheese, spinach and ricotta, chicken, pumpkin, or mushroom filling. Vegetable Options: Common vegetables used in this Za'atar Ravioli Pasta Salad are salad vegetables similar to a Greek salad, but you can experiment with whatever you have on hand. Why not try one of these combinations: - rocket and baked pumpkin, or - parsley, tomato, and onion, or - diced and baked eggplant, capsicum, and zucchini Cheese: For a creamy addition, add crumbled feta or goat cheese through the Za'atar Ravioli Pasta Salad. Try these Recipes Next Creamy Ravioli Soup Greek Vegetable Bake with Olives and Feta Creamy Mushroom Pasta Crispy Gnocchi Tray Bake PastryLess Spanakopita Bagel Seasoning Salmon Bowl (oven-baked and air fryer recipe) Za’atar Ravioli Pasta Salad, gluten-free Serves 4-5 Prep 10-15 minutes Cook 5 minutes INGREDIENTS Ravioli Salad: 500-600g ravioli or tortellini of choice, gluten-free 400g can of organic chickpeas, drained and rinsed 200g cherry tomatoes, halved 2 Lebanese cucumbers, diced 1 yellow or red capsicum, diced 1 red onion, diced ¾ cup (120g) kalamata olives, sliced ½ cup fresh parsley, chopped ½ cup fresh dill, chopped (Optional: crumbled feta or goat cheese) Za’atar Dressing: ¼ cup extra virgin olive oil 3 tablespoons fresh lemon juice 2 garlic cloves, finely grated 1 tablespoon za’atar spice ½ teaspoon onion powder Generous sprinkle of sea salt and pepper INSTRUCTIONS 1. Cook the ravioli: In a large pot, bring water to a boil. Stir in the salt and cook the ravioli according to packet instructions. Drain, and set aside. Drizzle a little olive oil and gently stir to prevent sticking. 2. Prepare the salad: Clean, rinse, dice, chop, and prepare the chickpeas, tomatoes, cucumbers, capsicum, onion, olives, parsley, and dill. 3. Prepare the dressing: Whisk together the ingredients for the za’atar dressing. 4. Assemble the salad: Add to a large bowl the ravioli and salad and pour over the za’atar dressing. Gently mix to combine and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

Prepare to be captivated by the perfect fusion of Mediterranean and French flavors in this Ratatouille Shakshuka. Picture vibrant, garden-fresh vegetables simmering in a rich tomato sauce, topped with perfectly poached eggs. The hearty sweetness of summer vegetables melds beautifully with the comforting warmth of shakshuka’s spiced tomato base. Best of all, this naturally gluten-free dish comes together in just 20 minutes, all in one pan, making it as simple as it is delicious. Whether you're a seasoned chef or a foodie at heart, this recipe will have you reaching for seconds. Let’s get cooking! Why you'll love this Ratatouille Shakshuka Satisfying and Healthy: Packed with nutrient-dense vegetables and protein-rich eggs, this dish is a wholesome and satisfying meal. It's a delicious way to incorporate a variety of veggies into your diet. 20-minute One-Pan Wonder: It's so easy! Simplify your cooking routine with this 20-minute one-pan wonder. The Ratatouille Shakshuka brings together complex flavors without the need for an elaborate cooking process or a multitude of dishes to clean up afterward. Perfect for Entertaining: Impress your guests with this gourmet dish that looks and tastes like it's straight out of a high-end restaurant. It's a conversation starter and a crowd-pleaser. Adaptable to all diets: It is naturally gluten-free, dairy-free and grain-free. Watch How to Make It Helpful Tips Choose ripe veggies : Use the freshest summer vegetables you can find. Their natural sweetness balances the acidity of the tomato sauce. Spice it up : For a deeper flavor, add a pinch of smoked paprika or a dash of cayenne to the tomato sauce. It brings out the savory warmth that makes shakshuka stand out. Perfectly poached eggs : Make small wells in the sauce and gently crack the eggs into them. Cover the pan with a lid to help cook the eggs evenly. Cook until the whites are set, but the yolks remain runny for that perfect creamy texture. Add cheese : Crumbled feta, goats cheese or grated parmesan sprinkled over the dish before serving adds a nice salty bite and rich texture. Serve with crusty bread : While this is naturally gluten-free, pairing it with a rustic loaf or gluten-free bread allows you to soak up every last bit of sauce! If you love this recipe, then you'll also love... Harissa Whole Baked Cauliflower Mediterranean Fried Rice Za'atar Ravioli Pasta Salad Sausage and Cheesy Mash Pie Baked Mexican Frittata with Beans Ratatouille Shakshuka, gluten-free Serves 4 Prep 10 minutes Cook 20 minutes Pan Size 30cm INGREDIENTS Ratatouille: 4-6 eggs (I love using Yallamumdi Farm eggs) 400g can crushed tomatoes 400g can chickpeas, drained and rinsed 1 large brown onion, sliced 1 medium eggplant, chopped 1 medium zucchini, chopped 1 small red capsicum chopped 1 small green or yellow capsicum chopped ¼ cup extra virgin olive oil Seasonings: ½ teaspoon chilli flakes ½ teaspoon pepper ½ paprika 1 teaspoon sea salt 1 teaspoon oregano Serving options: 4 slices of toasted bread, gluten-free (exclude for grain free meal) 1 avocado, diced ½ cup crumbled feta Handful of fresh basil leaves INSTRUCTIONS 1. Prepare the vegetables: In a wide pan and over medium heat, add the olive oil, onion, and eggplant and sauté for 3 minutes. Then add the zucchini, red capsicum, and yellow or green capsicum and sauté for a further 2 minutes, stirring occasionally until the vegetables begin to soften. 2. Cook the sauce: Next add the tomatoes, chickpeas, chilli flakes, paprika, oregano, sea salt, and pepper and stir through to combine well. Add a quarter of a cup of water to the can of tomatoes, swirl it around to collect any leftover tomato bits, and add it to the pan as well. Lightly simmer, cover with a lid, and cook for 10 minutes over a low heat, checking halfway and giving it a stir. 3. Add the eggs: With the back of a spoon, make 4-6 wells in the sauce and crack an egg into each well, season with sea salt and pepper, and cover the pan for 3-5 minutes to allow the eggs to set softly or firmly, as preferred. 4. To serve: Remove from the heat, serve with toasted gluten-free bread, and garnish with fresh basil leaves, feta, diced avocado, and a drizzle of extra virgin olive oil. 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 Recipe and Photography Margaret Pahos @CrteateCookShare

With a delicious twist on traditional Italian flavours, this one-pot Ravioli Piccata combines savoury ravioli with a zesty lemony piccata sauce. This gluten-free ravioli, filled with tender beef, perfectly balances comfort and elegance and can be prepared in just 15 minutes. Let's get started! What is Ravioli Piccata? Ravioli Piccata? It might sound new, but it's a twist on a classic! Usually, piccata features meat like chicken or veal, coated and seared, then drizzled in a lemony caper sauce. Now, swap the meat for your favorite stuffed ravioli, and you’ve got Ravioli Piccata! This tangy, bright dish is a crowd-pleaser, and even better—it comes together in no time. Why have pasta on the side when it can be the star? It’s a fun and flavourful way to switch up your dinner routine! Watch How to Make It Helpful Tips for making Ravioli Piccata Toast the Pine Nuts First : Toasting pine nuts enhances their flavour. Do this first, so they’re ready to sprinkle on top for a crunchy finish. Don’t Overcook the Ravioli : Gluten-free ravioli can quickly become mushy. Keep a close eye while boiling to ensure they’re tender but firm. Adjust the Sauce : If the sauce feels too thick, add a splash of broth to loosen it up. Too thin? Don't worry, the pasta will absorb the sauce. Dairy-Free Option : Coconut cream works beautifully if you need a dairy-free version, adding creaminess without overpowering the lemony tang. Capers vs. Caperberries : Both work, but caperberries are larger and slightly milder. Pick whichever you prefer for the sauce. Other Pasta Recipes you'll LOVE Za'atar Ravioli Pasta Salad Creamy Ravioli Soup One Pot Creamy Lasagna Spaghetti Marinara in Coconut Milk Ravioli Piccata with Pine Nuts, gluten-free Prep Time: 5 minutes Cook Time: 15 minutes Serves: 4 INGREDIENTS 2 x 280g packets gluten-free ravioli, beef 500ml chicken or beef broth OR (1 tablespoon Chicken Bone Broth Concentrate dissolved in 500ml boiling water) 200ml fresh cream (or coconut cream for a dairy-free option) 3 tablespoons capers or caperberries 3 fresh garlic cloves, minced 3 tablespoons lemon juice 2 tablespoons extra virgin olive oil 2 tablespoons lemon zest 2 teaspoons dried oregano 3 tablespoons pine nuts ½  cup fresh basil leaves                    ¼ cup parmesan cheese + extra Sea salt and pepper, to taste INSTRUCTIONS Toast the pine nuts: In a large pot, toast the pine nuts over medium heat for 2 minutes, stirring constantly until they turn golden brown and fragrant. Remove from the pot and set aside for later. Sauté the capers, garlic, and lemon zest:  In the same pot, heat the extra virgin olive oil over high heat. Add the capers and cook for a minute, stirring occasionally. Then, add the minced garlic, lemon zest, and dried oregano, cooking for an additional minute until fragrant. Add broth and seasonings:  Pour in the broth, lemon juice, sea salt, and pepper. Bring the mixture to a gentle boil. Cook the ravioli:  Add the gluten-free ravioli to the pot. The ravioli should be mostly submerged, but not fully in the broth, so you may need to stir frequently to prevent sticking. For refrigerated tortellini, cook for 5 minutes; for frozen ravioli, cook for 8 or more minutes, until they are just tender. Incorporate the cream:  Once the ravioli is cooked, pour in and stir through the fresh cream (or coconut cream) and allow to gently heat up for a couple of minutes, then remove from the heat. Finish and serve:  Fold in the fresh basil leaves and gently stir through the parmesan cheese. Adjust the seasoning with more salt if needed and top each serving with the toasted pine nuts and, if desired, more finely grated parmesan cheese. Enjoy! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare

Looking for a satisfying, gluten-free breakfast or brunch option? This Hash Brown Toast with Avocado and Eggs is exactly what you need! With crispy hash browns as the base, creamy smashed avocado, tangy feta, and perfectly soft-boiled eggs, every bite is packed with flavour and texture. Whether you're craving something light but filling or just need a fun twist on your regular avocado toast, this dish will hit the spot. Plus, it's quick, easy, and naturally gluten-free, making it perfect for any day of the week. Let’s dive in! Watch How to Make It Helpful Tips VARIATIONS Cheese Swap:  If feta isn't your favorite, try crumbled goat cheese for a milder flavor or shaved Parmesan for a nutty twist. Egg Style:  Not a fan of soft-boiled eggs? Switch it up with fried eggs, poached eggs, or even scrambled for a different texture. Add Protein:  For a more filling meal, top the hash browns with smoked salmon, crispy bacon, or even grilled chicken slices. Extra Veggies:  Add color and crunch with sliced cherry tomatoes, baby spinach, or roasted red peppers on top of the avocado. SERVING SUGGESTIONS Brunch Spread:  Make it part of a larger brunch spread, setting up the ingredients like a buffet and adding fruit salad, yogurt and mimosas for a full, crowd-pleasing brunch party! Light Dinner:  This recipe is perfect for a quick and satisfying dinner. Add a side of roasted veggies or a bowl of soup to make it more hearty. Other Breakfast / Brunch Ideas you'll LOVE Ratatouille Shakshuka Ham and Mushroom Quesadilla Nutella Stuffed French Toast Bites Eggs in a Bagel Hole Hash Brown Toast with Avocado and Eggs, gluten-free Serves 2 INGREDIENTS 4 hash browns: Crispy Gluten-Free Hash Brown Recipe HERE 1 large ripe avocado, smashed 50g (approx. ¼ cup) feta, crumbled 2 large eggs 1 tsp lemon or lime juice Sea salt, to taste Freshly ground black pepper, to taste Pinch of red pepper flakes or chili powder (optional) INSTRUCTIONS For the Smashed Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add sea salt, pepper, and lemon or lime juice. Mash with a fork until you reach your desired texture—either smooth or chunky. Stir in a pinch of red pepper flakes if you want a bit of heat. For the Soft-Boiled Eggs: Bring a medium pot of water to a gentle simmer. Lower the eggs into the water with a spoon and simmer for 7 minutes (6 minutes for a runnier yolk). Prepare a bowl of cold water. Once the eggs are done, transfer them to the cold water and let them cool for 1-2 minutes. Gently tap and peel the shells. Slice each egg in half. Assemble: Evenly spread the smashed avocado over the 4 hash browns, pressing it down slightly. Top with crumbled feta and place the egg halves on top. Season with additional salt, pepper, and a sprinkle of red pepper flakes if desire Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Margaret Pahos @CreateCookShare

Maroulosalata, pronounced mar-U-lo-salata, is a traditional Greek salad featuring finely chopped lettuce, spring onions, creamy feta, fresh herbs, and a tangy lemon dressing. This quick and tasty dish focuses on a delicious mix of textures, where the creaminess of feta contrasts with the crisp lettuce and a blend of spring onions, parsley, and dill. It's a fantastic salad that revitalizes each mouthful, offering both refreshment and satisfaction within just 10 minutes. Let's get cooking! Looking for a salad that’s both vibrant and packed with flavour? Maroulosalata is your answer. With just a handful of fresh ingredients, this salad is a breeze to make and adds a Mediterranean flair to your table. The combination of ingredients feels indulgent yet light, plus, it’s loaded with nutrients, making it an ideal option for those looking to eat healthy without sacrificing taste. Whether you’re planning a casual weeknight dinner, a backyard BBQ, or a lunch to impress, this Greek salad is a foolproof choice. One bite, and you’ll be craving its refreshing crunch again and again! Watch How to Make It Turn Maroulosalata into a Main Meal Add Protein : Toss in grilled chicken, seared prawns, or pan-fried salmon to make it a satisfying lunch. Chickpea Boost : For a vegetarian option, add chickpeas or white beans for extra protein and fiber. Avocado : Sliced avocado brings healthy fats and a creamy texture, making the salad more substantial. Hard-Boiled Eggs : A couple of hard-boiled eggs can transform the salad into a complete and nourishing meal. Quinoa : For a grain-based twist, mix in cooked quinoa to keep it light yet hearty. Tap HERE on how to cook Quinoa Perfect for Meal Prep Prep the Base : Chop the romaine, herbs, and feta, then store them in the fridge for up to 3 days. Keep the Dressing Separate : Store the lemony dressing in a small jar and add it just before eating to keep the salad crisp. Ready to Go : Assemble the salad the night before and add your chosen protein or toppings in separate containers to mix when ready. Great for Summer : This salad is ideal for hot days—it’s refreshing, light, and quick to prepare, perfect for summer lunches on the go! Other Salad Recipes Viral Cucumber Salad Chickpea Quinoa Salad with a Creamy Hummus Dressing Peanut Pad Thai Salad with Chicken Chopped Salad with Pita Pockets The Classic Greek Salad ALL SALAD RECIPES MAROULOSALATA Greek Lettuce and Feta Salad Serves 8 as a side salad Serves 2-3 as a meal Time 10 minutes INGREDIENTS Salad: 1 head coz lettuce (romaine), finely chopped 1 small head curly lettuce, finely chopped 5 spring onions, finely chopped ½ cup parsley, finely chopped ¼ cup fresh dill, finely chopped 150g feta, crumbled   Dressing: 1 tablespoon red wine vinegar 3 tablespoons fresh lemon juice 4 tablespoons extra virgin olive oil (extra if needed) ½ teaspoon sea salt ½ teaspoon white pepper   INSTRUCTIONS 1.     Prepare the lettuce:  Fill a large mixing bowl with cold water and submerge the lettuce for about 5 minutes to refresh and crisp it. Drain the lettuce, then dry thoroughly using a salad spinner. Alternatively, pat dry with paper towels to remove excess moisture. Next, chop the lettuce into small and thin strips and place into a large serving bowl. 2.     Prep the herbs and feta:  Finely chop the spring onions (both white and green parts), parsley, and dill leaves, then add them to the bowl. Crumble the block of feta and spread it over the lettuce and herbs. 3.     Make the dressing:  In a medium mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, sea salt, and white pepper, until the dressing is emulsified. Add more oil if needed for a smooth consistency. 4.     Serve:  Just before serving, give the dressing a quick whisk and pour it over the salad. Toss gently or use your hands to massage the salad, ensuring it's well-coated. Serve immediately. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube     Margaret Pahos @CreateCookShare

There’s something so comforting about biting into a crispy, golden hash brown, especially when it’s homemade and gluten-free! These crispy hash browns are not only perfectly crunchy on the outside but creamy and flavourful on the inside. Whether you’re serving them for breakfast, brunch, as an appetiser or as a savoury side dish, they’re incredibly simple to make and loved by all. Plus, with just a handful of ingredients and 30 minutes, you'll have a delicious plate of hash browns that everyone can enjoy without worrying about gluten! If you have 20 minutes, you have enough time to make Homemade Crispy Hash Browns. These aren't McDonald's hash browns but trust me, they're even better (and with much less harmful ingredients!) With just a handful of simple, gluten-free ingredients, you can whip up crispy, golden hash browns that are perfect for breakfast, lunch, or even a snack. I love making these for my family because they’re not only delicious but so easy to prepare. Whether you're gluten-free or just craving homemade comfort food, these hash browns will hit the spot every time. Why not give them a try? You'll never want store-bought again! Watch How to Make It Helpful Tips Choose the right potatoes : Starchy potatoes like Desiree, Russet, or Yukon Gold are ideal because they have less moisture and give a crispier finish. Don’t overcook the potatoes : Parboiling for just 4 minutes keeps the potatoes firm enough to grate and prevents them from turning mushy. Let the potatoes cool : After draining, let the potatoes cool slightly before grating to make them easier to handle and to reduce excess moisture. Squeeze out moisture : If the grated potatoes feel too wet, lightly squeeze them in a clean kitchen towel to remove any excess water. This helps achieve a crispier texture when frying. Preheat the oil : Ensure the oil is hot enough before frying by testing with a small piece of the mixture. If it sizzles right away, the oil is ready. Don’t overcrowd the pan : Fry the hash browns in batches to prevent them from steaming and becoming soggy. Keep them warm : If you’re making a large batch, place the fried hash browns in a warm oven (150°C/300°F) to keep them crisp until serving. Crispy Hash Brown Toast - the perfect Breakfast or Weeknight Meal Hash Brown Toast: Use these crispy homemade hash browns as a toast alternative for a gluten-free breakfast, brunch or weeknight dinner idea. Top with smashed avocado seasoned with salt and pepper, soft-boiled eggs (from boiling point, simmered for 6 minutes), and crumbled feta for a balanced, delicious meal. Other topping alternatives: Hash browns create a perfectly crunchy base, ideal for layering with a variety of savory toppings like creamy avocado, soft-boiled eggs, prosciutto, sautéed mushrooms, or even smoked salmon. They also work wonderfully as a unique twist on bruschetta, adding both texture and flavor to elevate your breakfast or brunch experience. Gluten-Free Crispy Hash Browns Makes 8 large Prep 15 minutes Cook 15 minutes INGREDIENTS 2-3 large (450g) Desiree potatoes 2 heaped tablespoons cornflour 1 egg ½ teaspoon sea salt ½ teaspoon ground oregano ½ teaspoon garlic powder ¼ teaspoon white pepper Oil for frying INSTRUCTIONS Parboil the Potatoes:  Peel the potatoes, cut in half and place them in a pot of boiling water. Once the water starts boiling, cook for 4 minutes. They will be slightly tender but still firm. Drain and let them cool slightly. Grate the Potatoes:  Grate the potatoes directly into a bowl. Mix Ingredients:  Add the cornflour, egg, oregano, sea salt, garlic powder and pepper to the grated potatoes. Mix well until the ingredients are evenly distributed. Heat the Oil:  In a large skillet, heat enough oil over medium-high heat to shallow fry, reaching about 0.5cm in depth. Ensure the oil is hot enough before adding the hash browns to achieve a crispy texture. Form and Fry Hash Browns:  To shape the hash browns, take a large spoonful of the mixture and gently place it into the heated pan. Using two spoons, carefully nudge and press the mixture into your desired shape. For an oval or rectangular shape, use one spoon to hold the mixture in place while the other smooths and sharpens the edges. Alternatively, shaping them into round discs and flattening slightly. Fry for 3-4 minutes on each side, or until golden brown and crispy. Use an egg lifter to flip them carefully. Keep Warm:  Season with more sea salt and then place cooked hash browns on a baking tray and keep warm in a preheated oven at 150°C (300°F) until ready to serve. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Margaret Pahos @CreateCookShare

Following the inspiration from Logansfewd, this Cucumber Salad with Tuna and Potatoes is my version of the viral salad making it an ideal gluten-free lunch option! Within 7 minutes, you can prepare a nutritious meal rich in protein, carbohydrates, and healthy fats. Enjoy the combination of thinly sliced soft potatoes, crunchy cucumbers, salty tuna, and Everything Bagel seasoning, all blended with a creamy yogurt dressing to create a perfectly balanced and delicious meal. Let's get cooking! “sometimes you need to eat an entire cucumber” - @logansfewd This cucumber salad is a fantastic lunch or dinner option because it's light yet satisfying, giving you the right balance of nutrients. The tuna provides a solid source of protein, which helps maintain energy levels and supports muscle growth. The fluffy potatoes offer healthy carbs for sustained energy, while the olive oil and Greek yogurt add good fats that keep you full longer. Plus, it’s gluten-free, easy to make, and refreshing, making it an ideal choice for a busy day or for teenagers who need a nutritious, quick lunch between activities. Watch How to Make It Helpful Tips and Tricks Using the Mandolin If possible use the hand guard for safety. Adjust the thickness setting to your preference – thinner slices cook faster and absorb more flavor. Slice slowly and evenly for uniform pieces. Microwaving Potatoes Thinly slice potatoes using the mandolin, then rinse them to remove excess starch. Place them in a microwave-safe dish, cover with a lid, and microwave on high for 5 minutes or until tender. Allow them to cool for a few minutes before adding to the salad. Shaking Without Overmixing When combining the salad, gently shake the bowl or container with the lid on. Shake just enough to coat all the ingredients, avoiding overmixing to maintain the texture of the cucumbers and potatoes. If tossing, use light, sweeping motions to prevent mushy potatoes. Simple Variations for Your Cucumber Salad Swap the Tuna Use grilled chicken, smoked salmon, or chickpeas for a different protein boost. Change the Potatoes Try sweet potatoes or roasted pumpkin for a sweeter twist. Use cooked quinoa or brown rice for a grain-based option. Modify the Dressing Swap Greek yogurt for a light mayo or hummus for a creamier texture. Use balsamic vinaigrette or lemon-tahini dressing for a tangier flavor. Add Extras Toss in avocado, boiled eggs, or shredded carrots for extra nutrients and flavour. Other Salad Recipes Chickpea Quinoa Salad with a Creamy Hummus Dressing Peanut Pad Thai Salad with Chicken Chopped Salad with Pita Pockets The Classic Greek Salad ALL SALAD RECIPES Viral Cucumber Salad with Tuna and Potatoes Prep 7 minutes Cook 5 minutes Serves 1-2 INGREDIENTS   1 continental cucumber, thinly sliced 3 baby potatoes, thinly sliced 95g can of tuna ½ red onion 2 heaped tablespoons Greek yoghurt 2 tablespoons parsley or chives, finely chopped 3 tablespoons fresh lemon juice (½ lemon) 1 tablespoon extra-virgin olive oil 1 tablespoon Everything Bagel seasoning ½ teaspoon sea salt ½ teaspoon pepper INSTRUCTIONS 1.     Microwave Baby Potatoes : Thinly slice 3 baby potatoes with a mandolin or sharp knife, rinse under cold water, drain, place in a microwave-safe dish, cover with a microwave-safe lid, and microwave on high for 5 minutes or until tender. Allow to cool for a few minutes. 2.     Prepare the Vegetables : While the potatoes are cooking, thinly slice the cucumber and red onion, and place them in a large bowl or container. 3.     Make the Sauce : In the same bowl, add the Greek yogurt, lemon juice, olive oil, parsley and/or chives, Everything Bagel seasoning, sea salt, and pepper. Gently add the cooled potatoes on top. 4.     Combine : Cover the bowl or jar with a lid and shake until everything is mixed, or toss gently in the bowl until well combined. 5.     Serve : Remove the lid and enjoy right away, or store in the fridge for later. Grab a fork and dig in! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare

Herb Kafta is a delicious, versatile dish that can easily be tailored to suit different tastes and occasions. Whether you’re planning a quick family dinner or a stylish appetizer for guests, this gluten-free recipe has you covered. The kafta, seasoned with aromatic herbs and spices, pairs beautifully with a refreshing bean salad and a creamy yogurt dressing. It’s an affordable, simple, and delightful meal that’s perfect for lunch or dinner. What makes this recipe truly special is how effortlessly it adapts to individual preferences—serve it traditionally with a side salad, as a meze platter with pita bread, or wrapped up for a quick, satisfying meal. This dish will quickly become a family favorite with its inviting flavors and flexible serving options! Helpful Tips for Perfect Herb Kafta: Mixing the Meat : Avoid overmixing the meat mixture to ensure your kafta is tender and juicy. Gently combine the ingredients until just mixed. Overmixing can result in a dense texture. Enhance Tenderness : For a softer texture, consider adding a binder like breadcrumbs or almond meal. The breadcrumbs help retain moisture, while almond meal provides a grain-free alternative that adds subtle flavor and softness. Chilling the Mixture : Chill the shaped patties in the refrigerator for at least 15-20 minutes before cooking. This helps the patties hold their shape better while cooking and allows the flavors to meld. Cooking the Kafta : Cook the patties over medium heat, turning them to brown each side. Avoid cooking over high heat to prevent the outside from burning while the inside remains undercooked. Aim for a nice golden-brown crust. Serving Ideas : Experiment with different serving styles to keep things interesting. Serve with a side salad and yogurt dressing, wrap in a flatbread with salad toppings, or offer as part of a mezze platter with various dips and bread. Serving Suggestions As a Meal (above):  Plate the kafta with a side of bean salad and a dollop of yogurt dressing for a balanced, colorful main course. In a Wrap (above):  Spread a generous amount of yogurt dressing on flatbread, add the kafta, top with bean salad, and wrap it up for a quick, handheld meal. As a Platter (below):  Arrange the kafta patties on a serving platter, surrounded by a generous drizzle of yogurt dressing. Garnish with fresh herbs and serve alongside the bean salad Herb Kafta with a Bean Salad and Yoghurt Dressing Serves 4-6 Prep 30 minutes including chilling time Cook 25 minutes Herb Kafta Ingredients: 300g beef mince 300g lamb mince 2 large onions, grated 6 cloves fresh garlic, crushed 1 cup parsley, finely chopped ½ cup mint, finely chopped 1 teaspoon dried oregano 1 teaspoon ground cinnamon 1 teaspoon paprika ½ teaspoon ground cumin ¼ cup gluten-free breadcrumbs or almond meal (for a grain-free option) Sea salt and pepper, to taste 2-3 tablespoons Extra Virgin Olive Oil (for frying) Instructions: Prepare the Meat Mixture:  In a large bowl, combine beef mince, lamb mince, grated onions, garlic, parsley, mint, oregano, cinnamon, cumin, salt, and pepper. Mix gently until all ingredients are just combined. Fold in gluten-free breadcrumbs or almond meal. Shape the Patties:  Divide the mixture into 8-12 equal portions and shape each into thick, short sausage patties. Chill:  Place the patties on a plate or tray, cover, and refrigerate for 15-20 minutes. This helps the patties hold their shape while cooking. Cook the Kafta:  Heat olive oil in a large frying pan over medium heat. Add the patties and cook for 3-4 minutes on each side until evenly browned and cooked. Turn the patties every 2-3 minutes to ensure even cooking on all 4-sides. Grilling Option : Grilling the kafta on a charcoal or gas grill can add a smoky flavour that enhances the overall taste. Recipe for Bean Salad and Yoghurt Dressing Below 👇🏼 Bean Salad Ingredients: 400g can cannellini beans, rinsed and drained 2 tomatoes, diced 1 Lebanese cucumber, diced 1 small Spanish onion, thinly sliced 2 tablespoons Extra Virgin Olive Oil 2 tablespoons freshly squeezed lemon juice sea salt and pepper Optional:  Rocket leaves, sliced roasted red capsicum or sliced olives for extra flavour. Instructions: In a large bowl, combine the cannellini beans, diced tomatoes, cucumber, and sliced onion. Season well. Optionally add roasted red capsicum, olives, or baby rocket leaves. Drizzle with olive oil and lemon juice, then toss gently to coat all ingredients evenly. Yogurt Dressing Ingredients: ½ cup Greek yogurt 1 garlic clove, minced 2 tablespoons freshly squeezed lemon juice 2 tablespoons Extra Virgin Olive Oil 1 tablespoon lemon zest ½ teaspoon ground cumin Instructions: Combine Greek yogurt, minced garlic, lemon juice, lemon zest, olive oil, and cumin in a bowl. Mix well until smooth and creamy. Margaret Pahos @CreateCookShare

This Gluten-Free Christmas Ham with Hoisin, Orange and Ginger Glaze recipe is all about being fuss-free, and incredibly simple. With just a handful of ingredients, you wouldn't believe how much flavour it packs. To keep it gluten-free for my family, I used Chang's Hoisin Sauce, which brings a wonderful depth and sweetness to the ham. If you're not in Australia, no worries—you can use your favourite brand of hoisin sauce. The beauty of this recipe is its simplicity; the ready-made sauce saves time without compromising on taste. And let's face it, with everything else going on during the holidays, a few shortcuts in the kitchen are more than welcome. Harmony of Flavours To make it extra special, I've added freshly squeezed orange and lemon juice, a good drizzle of honey, some Dijon mustard, and freshly grated ginger. The result is a fresh, vibrant, and perfectly sweet glaze that makes this ham a standout dish for any festive lunch or dinner. Gluten-Free Christmas Ham with Hoisin, Orange and Ginger Glaze Serves:  8-10 Cooking Time:  1.5 hours Preparation Time:  15 minutes INGREDIENTS 4 kg ham on the bone ½ cup Chang’s Gluten-Free Hoisin Sauce ¼ cup freshly squeezed orange juice 3 tablespoons lemon juice 3 tablespoons honey 2 tablespoons Dijon mustard 2 teaspoons ground ginger or freshly grated ginger INSTRUCTIONS Preheat:  Preheat your oven to 165°C (fan-forced). Prepare the Glaze:  Combine all glaze ingredients (hoisin sauce, orange juice, lemon juice, honey, Dijon mustard, and ginger) in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes. Remove from heat and allow the glaze to cool while preparing the ham. Prepare the Ham:  Remove the skin from the ham, taking care not to damage the layer of fat underneath. Score the fat in thin, straight lines using a sharp knife to create a diamond pattern. First Glaze and Bake:  Brush the ham with one-third of the glaze. Place the ham in the preheated oven and bake for 30 minutes. Second Glaze and Bake:  After 30 minutes, remove the ham from the oven and brush with another third of the glaze and bake for 30 minutes. Final Glaze and Bake:  Repeat the glazing process and brush with the remaining glaze. Bake for a final 30 minutes (total cooking time is 1.5 hours). Rest and Serve:  Once cooked, let the ham rest for 15 minutes before carving and serving. Enjoy this delightful, hassle-free Christmas ham with your loved ones!

There's something undeniably satisfying about this Roasted Vegetable Bake with Melted Halloumi that keeps it on regular rotation in my kitchen. Roasting vegetables brings out their natural sweetness, and when paired with melted halloumi, the result is pure comfort food. Whether you serve it as a side dish with chicken or as the star of your #MeatFreeMonday, this tray bake hits all the right notes. Beyond its bold, fresh flavors, the best part is that it’s ready in just 45 minutes—making it perfect for a #MidweekMeal or #MealPrep. Let’s get cooking! Helpful Tips Quality Ingredients The magic starts with top-notch ingredients. Use the best extra virgin olive oil you can find, and don't be shy with it—more is better here. Freshly ground pepper and sea salt are non-negotiable, as is fresh garlic. Please, skip the jarred minced stuff. Trust me, the flavor payoff is worth it. Oregano Now, about that oregano. Greek oregano is a game-changer. If you haven’t tried it, do yourself a favor and compare it with the regular supermarket variety. The difference is night and day. Greek oregano has an intoxicating aroma, thanks to its blend of leaves and flower buds, and an intense, earthy flavor that elevates this dish to new heights. The secret to releasing this aroma is to make sure you rub the oregano between the fingers before adding it to the dish which releases the oils. Halloumi and Cherry Tomatoes After the initial roast, adding halloumi and cherry tomatoes is where the magic happens. Cherry tomatoes burst with juicy, roasted goodness, while the halloumi adds that perfect salty, squeaky finish. If you’ve never tried melted halloumi, you’re in for a treat. Watch How to Make It Meal Prep and Lunch Option This Roasted Vegetable Bake with Melted Halloumi is an ideal meal prep option. It’s easy to make on a Sunday night, stores well, and reheats beautifully in the microwave, making it a convenient and healthy lunch for the week ahead. The roasted veggies and halloumi retain their flavour and texture, ensuring each meal is as satisfying as the first. What to serve it with? GREEK TZATZIKI DIP AND SAUCE EASY STOVETOP WHITE RICE LEMON AND GARLIC BUTTER BAKED FISH OVEN BAKED CALAMARI SQUID Roasted Vegetable Bake with Melted Halloumi Serves: 4 Prep Time 10 minutes Cook Time: 40-50 minutes INGREDIENTS Halloumi and Vegetables: 8 slices of halloumi 2 medium potatoes, diced into 2cm cubes 1 large zucchini, diced 1 red capsicum, diced 1 yellow capsicum, diced 1 red onion, sliced into 8 wedges 250g cherry tomatoes Seasoning: ½ cup extra virgin olive oil 6 garlic cloves, finely chopped or minced 3 rosemary stalks, leaves removed and chopped 1 tablespoon dried Greek oregano 1 teaspoon smokey paprika Sea salt and freshly ground pepper Juice of 1 lemon Instructions: Preheat the oven:  Set to 200°C fan forced. Line a large baking tray with baking paper. Prepare the vegetables:  Spread the potatoes, zucchini, capsicums, and red onion evenly on the tray. Add the garlic, rosemary, and oregano, then season with smokey paprika, sea salt and pepper. Drizzle generously with olive oil and toss to combine. Roast for 30-35 minutes. Add halloumi and tomatoes:  Remove the tray from the oven, add the cherry tomatoes and halloumi slices. Drizzle with the remaining olive oil, sprinkle with a touch more oregano, and return to the oven. Bake for an additional 15 minutes, or until the halloumi is golden. Finish and serve:  Once baked, squeeze fresh lemon juice over the dish. Serve with warm pita bread or STOVETOP WHITE RICE , and a side of GREEK TZATZIKI DIP AND SAUCE . Enjoy the blend of roasted vegetables and melted halloumi in this delicious bake! Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Margaret Pahos @CreateCookShare