We have pick three easy recipes up to all kind of expertise for you to taste Middle East Asian and North African cuisine, now that part of UK is fasting during the day time celebrating Ramadan.

Quinoa Tabouleh

This tabbouleh recipe is different. Instead of using bulgur like traditional tabbouleh, this recipe uses quinoa. It is a grain that is available at health shops. It looks and tastes better than bulgur. You are going to love this even if you aren´t vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.


475ml water, 170g quinoa, 1 pinch salt, 4 tbs La Española Pure Olive Oil, 4 tbs lemon juice, 1/2 tsp sea salt, 3 tomatoes, diced, 1 cucumber, diced, 2 bunches spring onions, diced, 2 carrots, grated, 60g fresh parsley, chopped.


In a saucepan bring water to the boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, spring onions, carrots and parsley. Stir in cooled quinoa.

Flavour tips: This recipe is delish as it's written, but to boost flavour even more you can add one or any of the following in step 2: 1/2 teaspoon lemon zest, 2 tablespoons torn fresh mint leaves, 1/2 teaspoon ground cumin.

Falafel Burgers.

Rethink falafel - while the traditional wrap is great, this is a tasty vegetarian alternative to beef burgers. Serve in a burger bap or pitta.


1 tbsp La Española Light Olive Oil, 2 spring onions, chopped, 75g (3 oz) mushrooms, diced, 1 (400g) tin chickpeas, undrained, 3 cloves garlic, chopped, small handful chopped fresh coriander, small handful chopped fresh parsley, 1 1/2 tbsp curry powder, 1/2 tsp ground cumin, 50g (2 oz) dried breadcrumbs, 2 egg whites, 2 tbsp olive oil for frying, or as needed.


  • 1. Heat 1 tablespoon of La Española Light Olive Oil in a large frying pan over medium high heat. Add spring onions and mushrooms, and cook for 1 or 2 minutes, stirring frequently.

  • 2. Combine the chickpeas (with liquid) and garlic in a blender or food processor. Blend until smooth, and transfer to a medium bowl. Stir in the mushrooms and onions. Mix in the coriander, parsley, curry powder and cumin. Add the breadcrumbs and egg whites, and mix until thoroughly blended. You can let the mixture sit in the refrigerator to meld the flavours at this point, or go on to frying.

  • 3. Heat enough oil to cover the bottom of a large frying pan over medium heat. Form the chickpea mixture into 4 balls, and flatten into burgers. Place the burgers in the hot frying pan, and fry for about 5 minutes on each side, until nicely browned.

Fig Rolls.

Here's a classic – a crisp, shortbread pastry wrapped around a rich fig filling- you can serve as a dessert. The natural sweetness and full flavour of dried figs need little embellishment other than lemon juice to add a zesty tang.


115 g (4 oz) plain white flour, 115 g (4 oz) plain wholemeal flour, 150 ml (5½ oz) La Española Light Olive Oil, 65 g (2¼ oz) sugar, 1 tsp pure vanilla extract, 2 egg yolks, 250 g (8½ oz) ready-to-eat dried figs, finely chopped, 2 tbsp lemon juice.


  • 1. Sift the two flours into a mixing bowl, tipping in any bran left in the sieve. Rub in the olive oil with your fingertips until the mixture resembles breadcrumbs.

  • 2. Add the sugar, vanilla extract and egg yolks, and mix to a firm dough, adding 1–2 tsp water if necessary to bind. (Alternatively, blend the flours and cooking oil in a food processor, then add the sugar, vanilla and egg yolks, and blend briefly to make a dough.) Wrap in cling film and chill for 30 minutes.

  • 3. Put the figs in a small, heavy-based saucepan with 6 tbsp water. Bring to the boil, then reduce the heat, cover and simmer gently for 3–5 minutes or until the figs have plumped up slightly and absorbed the water. Transfer to a bowl and mash lightly with a fork. Add the lemon juice and stir, then leave to cool.

  • 4. Preheat the oven to 190ºC (375ºF, gas mark 5). Roll out the dough on a lightly floured surface to a 50 x 15 cm (20 x 6 in) rectangle. Cut the dough rectangle in half lengthways to make 2 strips.

  • 5. Spoon half the figs purée evenly along each strip, near one of the long sides. Bring the opposite long side up and over the filling, to form a ‘log’ shape, and press the edges of the dough together to seal.

  • 6. Flatten each of the logs slightly. Using a sharp knife, cut each log across into 10 biscuits and transfer to a greased baking sheet. Prick each biscuit with a fork or score with a sharp knife. Bake for 12–15 minutes or until slightly darkened in colour.

  • 7. Transfer the biscuits to a wire rack to cool. They can be kept in an airtight container for 2–3 days (the shortbread might go soft if mixed with other biscuits).