Poor man's caviar or Moutabal
Roasted peppers in olive oil with garlic
Little verrines of a sort of tabbouleh ( buckwheat, parsley, diced tomatoes, raisins, dried apricots, preserved lemon, lemon juice, olive oil, cumin, cinnamon, turmeric)
Roasted artichoke hearts
Vegetarian kofta
( Sweat two grated onions and two finely grated carrots in olive oil with 3 cloves of crushed garlic, add a couple of tablespoons of cumin and dried coriander and some smoked paprika, then once soft add a large tin of drained kidney beans, the juice and rind of a couple of limes, loads of chopped fresh coriander and mash everything thoughly together to form a (rather unappetizing) paste add handful of chopped cashew nuts, then sprinkle with about 5-6 tablespoons of very fine polenta and mix together again. Spread it out in a dish, cover with clingfilm and let set and firm up in the fridge for a couple of hours. Once firm, roll into balls, squash the balls into little patties cover in fine polenta and either oven bake or shallow fry. Serve with a sauce made with tahini whizzed up in the food processor with water and lots of mint and lime juice. )