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

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

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

My Harissa Whole Baked Cauliflower is a show-stopping centrepiece with a Middle-Eastern spicy paste, toasted pine nuts, sweet pomegranate, and served over a bed of creamy lemon and garlic Greek yoghurt. It can be baked in the oven or air fryer and is gluten-free, healthy, simple to make and can easily be made dairy-free. It's fragrant, delicious and the perfect side dish. Harissa Whole Baked Cauliflower, gluten-free This recipe transforms a simple cauliflower into a beautiful, appetising and delicious meal. Roasting the cauliflower brings out its natural sweetness, creating a lovely contrast to the harissa paste and similarly, the harissa paste is a spicy contrast to the cooling effects of the Greek yoghurt, resulting in a meal that is a symphony of tastes and textures. Watch How to Make It Why you'll love this Harissa Whole Baked Cauliflower It's a great side dish or served as a main meal when paired with steak, chicken, steamed rice , quinoa , tofu or chickpeas. It's very simple to make, needing minimal effort and cleanup . It's simple enough to make any night of the week and fancy enough to present to guests. It's wholesome and nutritious and a great way to enjoy vegetables. It can be cooked in both the oven and air fryer. It's gluten-free, grain-free, and vegetarian It can be made vegan and dairy-free by substituting the Greek yoghurt with vegan or dairy-free options. Harissa Whole Baked Cauliflower, gluten-free Helpful Tips Size of the cauliflower: the cooking times are for a small cauliflower at approximately 15-17cm in diameter. Tender Cauliflower: It is firstly important to remove the thick centre stem as this takes longer to cook. This recipe creates creamy cauliflower florets, and the stems have a bit of a bite. For a more tender cauliflower, microwave for 4 minutes before coating it with the harissa paste. Make it Vegan or Dairy-Free: simply use vegan and dairy-free options by substituting the Greek yoghurt with vegan or dairy-free alternatives. Alternatives to Harissa Paste: sambal oleck, chilli bean paste, sriracha, or gochujang are easy alterntaives. Serving it hot or at room temperature: the beauty of this recipe is that it can be made ahead of time and served at room temperature. If you still want to serve it hot, then make it ahead of time and pop into the oven or air fryer to reheat before serving it over the yoghurt. Harissa Whole Baked Cauliflower, gluten-free Try these recipes next... Chickpea and Vegetable Soup with Lemon and Dukkah Caribbean Spice Chicken Wings, air fryer Artichokes with Potatoes and Peas Kung Pao Cauliflower Bake Greek Vegetables Bake Crispy Gnocchi Tray Bake Harissa Whole Baked Cauliflower, gluten-free Harissa Whole Baked Cauliflower Serves:  4–6 (as a side dish) Prep:  10 minutes Cook: Air fryer: 50 minutes Oven: 1 hour–1 hour 10 minutes INGREDIENTS Cauliflower 1 small whole cauliflower 2–3 tablespoons harissa paste (gluten-free) ¼ cup extra virgin olive oil plus extra to drizzle ½ teaspoon smoked paprika ½ teaspoon ground coriander Sea salt and freshly cracked black pepper, generous ½ cup parsley, finely chopped (or to taste) ¼ cup pine nuts, lightly toasted ¼ cup pomegranate arils (extra if needed) Lemon & Garlic Yoghurt 1 cup (250 g) Greek yoghurt (or dairy-free Greek yoghurt) 2 garlic cloves, minced 3 tablespoons fresh lemon juice INSTRUCTIONS 1. Preheat: Preheat the oven to 200°C fan forced or the air fryer to 190–200°C. Line a baking tin with baking paper. If using an air fryer, ensure the tin fits inside or line the basket directly with baking paper once heated. 2. Prepare the leaves: Remove the leaves and trim the core from the cauliflower, keeping the head intact. Wash well. Roughly chop the leaves and core into bite-sized pieces and spread them over the lined tray. Drizzle with a little olive oil, sprinkle with smoked paprika, ground coriander, sea salt and pepper, and toss to coat. 3. Season the cauliflower: Place the whole cauliflower on top of the leaves and drizzle with the remaining olive oil. Using a brush or spoon, coat the cauliflower generously with the harissa paste, making sure to cover all the nooks and crannies, including the base. Season well with sea salt and pepper. 4. Bake: Bake in the oven for 1 hour–1 hour 10 minutes or in the air fryer for about 50 minutes, until a knife slides easily into the centre of the stem with slight resistance. If the cauliflower is browning too quickly before it’s tender, loosely cover it with a damp piece of baking paper after about 30 minutes. 5. Prepare yoghurt & pine nuts: While the cauliflower cooks, combine the yoghurt, garlic and lemon juice in a bowl and refrigerate until needed. Toast the pine nuts in a dry pan over medium heat, stirring constantly for 3–4 minutes until lightly golden, then set aside. 6. Garnish and serve: Spread most of the yoghurt onto a serving platter and top with the roasted leaves and cauliflower. Spoon over the roasting juices, drizzle with the remaining yoghurt and a little extra olive oil, then finish with parsley, toasted pine nuts and pomegranate. Serve warm, slicing into wedges or pulling apart at the table. Have you tried this recipe? Share it with me at @ so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Harissa Whole Baked Cauliflower, gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

This pull-apart roasted lamb shoulder is slow-cooked in a foil pocket with lemon, oregano and thyme until tender, juicy and full of flavour. Inspired by classic Greek seasoning, it’s an easy, hands-off dish that’s perfect for feeding a crowd. The lamb cooks gently in its own juices, making it ideal for entertaining, prep-ahead meals or a festive table where everyone can help themselves. Pull-apart Roasted Lamb in a Pocket There’s something quietly magical about food that cooks slowly while life happens around it. This pull-apart roasted lamb, sealed in its own little pocket, is one of those dishes, the kind that fills the kitchen with the scent of lemon, oregano and thyme long before it ever reaches the table. Inspired by Greek flavours and made for sharing, the lamb roasts gently until it’s impossibly tender, juicy and full of flavour. No basting, no fuss, just time doing the work for you. When you open the foil, the meat pulls apart effortlessly, ready to be tucked into warm bread, served alongside salads, or piled onto a festive table where everyone helps themselves. It’s the kind of dish that feels celebratory yet comforting, perfect for feeding a crowd, prepping ahead, and letting the oven take over while you enjoy the moment. Pull-apart Roasted Lamb in a Pocket Why You'll Love This Recipe Mouthwatering Marination:  The lamb is bathed in a flavorful marinade of Greek oregano, thyme, garlic, and zesty lemon juice, infusing every morsel with a perfect balance of citrusy brightness and savory herbs. Tender Perfection:  Slow-roasting in a sealed pocket ensures that each piece of lamb becomes irresistibly tender, practically melting in your mouth. The result is a dish that defines the epitome of succulence. Effortless Preparation:  Despite its gourmet appeal, this recipe is remarkably straightforward. Whether you marinate the lamb in advance or cook it straight away, the process is user-friendly, making it suitable for both the seasoned chef and the home cook. Versatility for Any Occasion:  Whether you're hosting a festive gathering for 12 or preparing a cozy family dinner, this dish adapts effortlessly to various occasions. An Instant Crowd-Pleaser:  With its combination of simplicity, bold flavors, and tender texture, this roasted lamb is guaranteed to be a crowd-pleaser. Be prepared for compliments and requests for the recipe—it's that good! Watch How to Make It FAQs - Pull-apart Roasted Lamb in a Pocket Q: Can I prepare the lamb in advance? Absolutely! The lamb can be marinated ahead of time, allowing the flavors to intensify. You can refrigerate it for at least 2 hours or even overnight for a more robust taste. Q: Can I use a different cut of lamb? While the recipe is tailored for a boneless lamb shoulder, you can experiment with other cuts. Just keep in mind that cooking times may vary, so adjust accordingly. Q: What can I serve with this lamb dish? This succulent lamb pairs wonderfully with a variety of sides. Consider serving it with roasted vegetables, rice, baked potatoes, salad, or a fresh Greek salad to complement the Mediterranean flavors. Q: Can I double the recipe for a larger crowd? Certainly! Simply adjust the quantities accordingly and use multiple baking dishes if needed. The method remains the same, ensuring a hassle-free preparation process. Q: Is it necessary to refrigerate the lamb for marination? Marinating the lamb in the refrigerator helps the flavours meld, but if time is a constraint, you can cook it straight away. However, allowing the lamb to marinate enhances the overall taste. Q: Can I use fresh herbs instead of dried ones? Yes, you can substitute fresh herbs for dried ones. Q: How can I ensure the lamb stays moist during cooking? A: Leaving a bit of fat on the lamb shoulder helps keep it moist. Additionally, sealing the lamb in the foil and baking paper pocket locks in moisture, ensuring a juicy and tender result. Q: Can I freeze leftovers? Certainly! Allow any leftovers to cool, then store them in an airtight container in the freezer. Thaw and reheat when you're ready to enjoy this delicious dish again. Q: Can I use this recipe for a special occasion or holiday meal? This dish is perfect for special occasions. Its impressive presentation and rich flavors make it a standout choice for festive gatherings or holiday celebrations. Q: How can I adjust the cooking time for a smaller portion? A: For a smaller portion, you can reduce the cooking time slightly. Half the amount of lamb would need 2-2.5 hour cooking time. Pull-apart Roasted Lamb in a Pocket What to serve with this Pull-apart Roasted Lamb in a Pocket? Greek Salad Greek Baked Vegetables Tzatziki Silverbeet, Beetroot and Goat's Feta Salad Watermelon Salad with Rocket, Feta and Pistachio Mediterranean Fried Rice Pull-apart Roasted Lamb in a Pocket Pull-apart Roasted Lamb in a Pocket   Baking Dish 30 x 25 cm Serves 12 Prep 10 minutes Marinating. 2 hours+ (optional) Cooking 3 hours   INGREDIENTS   2.5 kg lamb shoulder, boneless 1 tablespoon sea salt 1 ½ tablespoons dried Greek oregano 1 tablespoon dried thyme ½ tablespoon white pepper ½ tablespoon paprika ½ tablespoon ground garlic ½ cup (130ml) freshly squeezed lemon juice   INSTRUCTIONS   1.     Prepare the lamb:  Place the lamb on a clean cutting board and using a sharp knife, cut away any excess fat (not all of it as this helps keep the lamb moist). Cut across, at about 8cm apart strips. Then turn the strips 90 degrees and slice into cubed pieces, approximately 7-8cm pieces. 2.     Marinate the lamb:  Place the lamb pieces into a large bowl, and add the salt, pepper, oregano, thyme, paprika, garlic, and lemon juice. Combine and massage the marinade into the lamb, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours or overnight (if you need to, you can cook it straight away). 3.     Prepare the foil pocket:  Preheat the oven to 180°C fan forced. Tear off a very large piece of foil (enough to cover the baking dish twice over) and place it into the baking dish, leaving the sides to fall over the edges. Do the same with a large piece of baking paper, of the same length. Both need to be long enough to wrap and enclose the lamb completely. 4.     Assemble the lamb pocket:  Arrange the lamb pieces in rows on the baking paper and pour over any marinade left in the bowl. Fold the sides of the baking paper over the lamb, creating a packet-like envelope. Ensure it is tightly sealed and tucked in. Repeat with the foil. 5.     Bake:  Place the baking dish in the preheated oven for 3 hours. 6.     Serve:  Carefully open the foil packet, serve immediately, and enjoy! Have you tried this recipe? Share it with me at @createcookshare. Tap below to join me   Instagram     Pinterest     Facebook     TikTok   or YouTube   Pull-apart Roasted Lamb in a Pocket  Recipe and Photography Margaret Pahos @CreateCookShare

Spanakopita is a delicious savoury Greek pie filled with spinach, fresh herbs and cheese and enclosed in a crispy, flaky pastry. Traditionally, a homemade filo pastry is used, along with fresh spinach and loads of Greek feta to create the most mouthwatering golden baked pie. This gluten-free version is made so perfectly that you won't be able to tell it's gluten-free. Let's start cooking! Spanakopita with Gluten Free Puff Pastry Spanakopita with Gluten Free Pastry Baking Dish 30cm x 20cm Prep 15 minutes Bake 1 hour INGREDIENTS 300g silverbeet spinach, washed, finely chopped, stalks removed 8 green onions finely chopped 1 cup parsley finely chopped 1 cup dill and mint combined finely chopped 200g feta crumbled 1 cup grated tasty cheese 2 extra large eggs whisked 1 tbsp olive oil  1 tsp dried oregano a good amount of freshly ground pepper sea salt PASTRY Gluten Free Pastry Sheets Olive oil INSTRUCTIONS Combine the ingredients:  Combine all ingredients using your hand and lightly squeeze the spinach, allowing the feta to blend and break down further. Set aside. Preheat the oven:  Preheat to 180 °C fan-forced, 200 °C conventional, or 400 °F. Prepare the tray and pastry:  Generously butter or oil the baking tray. Allow the pastry to defrost on the counter. Once ready, place each sheet between two pieces of baking paper and lightly roll to the desired thickness. Do not  press too hard. (Optional: skip rolling if the pastry is already at the desired thickness.) Assemble the base layer:  Place the pastry sheets into the prepared tray, allowing them to curve up the sides by 7–8 cm. Overlap the edges of each sheet to connect them, and, using a soft brush lightly moistened with water, gently press along the seams to secure the layers together. Ensure the sheets are firmly but gently joined so they hold their shape during baking. Add the filling:  Pour the spinach and feta mixture into the tray and spread evenly across the base. Prepare the top layer:  On a clean surface, overlap the remaining pastry sheets, brushing lightly with water so they adhere together, forming one large sheet big enough to cover the filling. Trim to fit the tray and place over the spinach mixture. Brush the edges with water and fold the excess pastry inward to enclose the filling completely. Pierce and brush the top:  Using a fork, pierce the top pastry several times to allow steam to escape during baking. Drizzle olive oil over the surface and brush evenly to ensure a golden, crisp finish. Bake the pie:  Place the spanakopita in the preheated oven and bake for 50 minutes to 1 hour. Rotate the tray halfway through cooking to ensure even browning. Cool and serve:  Gently shake the tray — the pie should slide out easily once baked. Allow to cool in the tray for 20 minutes before slicing and serving. SEE BELOW 👇 FOR BRAIDING INSTRUCTIONS Spanakopita with Gluten Free Puff Pastry Braiding Pattern for the Pastry (optional) Cut the strips:  Cut the flat pastry sheet into 12 long, thin strips. Arrange the strips:  Line up the strips side by side in groups of three. Firmly pinch the tops of each group together to secure them in place. Start the braid:  Lift the strip on the right and pass it over the center strip. The right strip now becomes the center strip, the original center moves to the right, and the left strip stays in place. Alternate the braid:  Take the strip on the left and pass it over the center strip. The left strip now becomes the center strip, and the previous center moves to the left. Continue braiding:  Repeat the process, alternating right over center and left over center, until you reach the end of the strips. Pinch the ends together to secure the braid. Finish and place on the pie:  Repeat with the remaining strips and position the braids along the edges of the spanakopita. Brush lightly with butter or olive oil before baking. Spanakopita with Gluten Free Puff Pastry

Cook with me my mum's Greek Pork Frikassee, a dish that embodies the essence of Mediterranean cuisine. This Greek Pork Fricassee with Endive in Creamy Lemon Sauce can be made with pork, or chicken, cooked with an abundance of endive and celery and then swirled in a creamy egg-lemon creamy sauce ( avgolemono ), which perfectly balances savoury and citrus notes. With one bite, you'll understand why this dish is a beloved staple in Greek kitchens. Let's get cooking! Greek Pork Fricassee with Endive in Creamy Lemon Sauce Greek Pork Fricassee with Endive in Creamy Lemon Sauce is a dish that brings the warmth and tradition of Greek cuisine straight to your kitchen. Rooted in Greek culinary heritage, this dish is a comforting blend of tender pork, hearty vegetables, and a tangy, creamy sauce that’s perfect for family meals or special occasions. It’s a recipe that’s been passed down through generations, capturing the essence of home-cooked Greek food. Greek Pork Fricassee with Endive in Creamy Lemon Sauce Greek Pork Fricassee with Endive in Creamy Lemon Sauce Greek Pork Fricasseé with Endive in Creamy Lemon Sauce Serves:  4–5 Prep:  15 minutes Cook:  1 hour   Ingredients Fricassee: 3 tbsp extra virgin olive oil 800g-900g pork scotch fillet or pork belly (or a combination of both) 4 large celery sticks 1 large bunch of endive (or 2 small bunches) 2 medium potatoes, peeled and quartered 1 large brown onion, grated ½ cup fresh dill, finely chopped Sea salt and white pepper, a generous amount Avgolemono Sauce: 1 egg 1½ tsp gluten-free corn flour ½ cup freshly squeezed lemon juice 1 cup cooking liquid from the pork Instructions 1. Prepare the ingredients Trim the bases of the endive, discard any spoiled shoots, wash, and cut in half. Remove strings from celery and slice into 3 cm lengths. Dice the onion, chop the dill, and cut the potatoes (soak in water to prevent browning). 2. Fry the pork Heat olive oil in a deep, wide-based pot over medium heat. Season the pork with sea salt and pepper, then brown all sides. Remove the pork from the pot and set aside. 3. Sauté the aromatics In the same pot, add onions, dill, endive, and celery. Season with sea salt and pepper. Sauté over medium heat for 6–7 minutes, stirring frequently. Boil a kettle of water in the meantime. 4. Add water and simmer Return the pork to the pot. Pour in boiling water to cover the celery and meat. Cover, reduce heat, and simmer for 10 minutes. 5. Add potatoes Push potatoes under the pork so they cook in the liquid. Cover and cook for another 30 minutes. Add more boiling water if necessary. Once cooked, scoop out 1 cup of the cooking liquid for the avgolemono sauce. While you prepare the sauce, leave the pork to continue simmering gently, uncovered. 6. Prepare the avgolemono sauce Scoop out 1 cup of the cooking liquid and let it cool for 2–3 minutes. In a small bowl, whisk the egg with corn flour until smooth then gradually whisk in the lemon juice, then slowly add the warm cooking liquid while continuously whisking to prevent curdling. Turn off the heat  under the pork and vegetables, then gently pour the sauce back into the pot, stirring carefully to combine. Optional: you can either whisk the sauce or use a blender (nutra bullet) for a smoother, creamier texture. 7. Serve Serve immediately, season with freshly cracked pepper.   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 You Tube Greek Pork Fricassee with Endive in Creamy Lemon Sauce Margaret Pahos @CreateCookShare