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Ingredients

For the salad:

• ½ cup Darinne roasted peppers
• ½ cup Maestro de Oliva green olives stuffed with red peppers, halved
• Romaine lettuce
• ½ cup black olives, halved
• ½ red onion, finely sliced
• ½ cup cherry tomatoes, halved
• 1 cup artichoke hearts
• 1 cup chopped dried salami
• 1 cup bocconcini (small mozzarella balls)
• 5 sliced fresh pepperoncini
• Fresh parsley

For the dressing:

• 2 tablespoons Colavita Modena balsamic vinegar
• 2 tablespoons Colavita extra virgin olive oil
• 1 tablespoon Dijon mustard
• Salt
• Pepper

Ready in

20 minutes

Directions

1. For the dressing, mix olive oil, balsamic vinegar and Dijon mustart. Add salt and pepper to taste.
2. For the salad, layer the ingredients on a plate as follows: the chopped Romaine lettuce at the bottom, followed by the roasted peppers, green and black olives, finely sliced onion, halved cherry tomatoes, artichoke hearts, chopped salami, bocconcini and finely sliced pepperoncini.
3. Garnish with fresh parsley and drizzle with the dressing.

Ingredients

For the salad:

• Abido Tawook
• 500g asparagus
• 1 cup shelled edamame
• Sliced spring onion
• Mint leaves
• 1 tablespoon toasted sesame seeds
• 500g cooked and shredded chicken
• Salt
• Pepper

For the dressing:

• 2 tablespoons of Colavita white balsamic vinegar
• 1 tablespoon grated ginger
• 1 tablespoon honey
• 1 finely diced fresh jalapeno pepper (optional)
• 2 teaspoons sesame oil
• Salt
• Pepper

Ready in

40 minutes

Directions

1. Cut off the tough bottoms of the asparagus spears.
2. To cook the vegetables, place the asparagus and edamame in a pot of boiling water. Boil for a couple of minutes, then drain and run under cold water.
3. To cook the chicken, place it in a pot and season it with Abido Tawook, salt and pepper to taste.
4. Completely cover the chicken in the pot with water and bring everything to boil. Leave to simmer on medium heat for about 20 minutes, until the meat is completely cooked.
5. Once cooked, leave to cool and shred using two forks.
6. To make the dressing, mix 2 tablespoons Colavita white balsamic vinegar, grated ginger and honey. Add the finely diced jalapeno pepper and sesame oil. Season to taste with salt and pepper.
7. For serving, place the cooked asparagus, edamame and shredded chicken in a salad bowl. Season with salt and pepper, then add the dressing.
8. Top with sliced spring onion, fresh mint leaves and sprinkle the toasted sesame seeds.

Ingredients

• Abido Zatar 
• Colavita extra virgin olive oil
• Darinne sesame paste (Tahini)
• Carrots
• Fresh parsley
• Fresh mint
• 3 garlic cloves
• Honey
• Salt
• Pepper
• ½ lemon

Ready in

30 minutes

Directions

1. For the tahini dressing, blend the carrot leaves, fresh parsley, fresh mint, the 3 garlic cloves, the juice from ½ lemon, 2 teaspoons of honey and 1 ½ cups of tahini.
2. Cut the carrots into sticks and mix with olive oil, zatar, salt and paper. Place on a baking tray lined with parchment paper and bake on medium heat for approx. 20-30 minutes.
3. For serving, place carrots on a plate and cover with the tahini and herb dressing.

Ingredients

• Darinne chickpea paste (ready-made hummus)
• Darinne sesame paste (Tahini)
• Darinne chickpeas
• 2 spoonfuls of Colavita extra virgin olive oil
• Lemon salt
• Paprika powder
• 2 spoonfuls of water

Ready in

7 minutes

Directions

1. Mix one can of Darinne ready-made hummus with 2-3 spoonfuls of Darinne sesame paste (tahini).
2. Dissolve a pinch of lemon salt in 2 spoonfuls of water and mix it with the hummus.
3. For serving, place the hummus on a plate, topped with Colavita extra virgin olive oil, a pinch of paprika powder and a handful of Darinne chickpeas.

Ingredients

• Abido Zatar Extra
• Colavita extra virgin olive oil
• Sliced wholemeal bread

Serving Directions

Pour Colavita extra virgin olive oil in a small bowl and Abido Zatar Extra in another bowl. Dip a slice of wholemeal bread (toasted or not, depending on personal preference) in oil, then in zatar and enjoy!

Alternatively, you can pour the olive oil on the slice of bread, then add plenty of zatar.

Whichever serving method you choose, this is a simple and delicious snack that can be served anywhere, anytime.

Ingredients

• Abido Zatar
• 2 spoonfuls of Colavita extra virgin olive oil
• 3 sweet potatoes

Ready in

50 minutes

Directions

1. Boil the sweet potatoes for 25 minutes.
2. Leave the boiled sweet potatoes to cool for a few minutes. Cut them into halves and place them on a baking tray.
3. Gently smash the potatoes with a fork and drizzle with olive oil and zatar.
4. Place in the pre-heated oven and bake for 25 minutes on medium heat.

Ingredients

• Abido Zatar Extra
• Colavita extra virgin olive oil
• Pizza base
• 1 tomato
• ½ onion

Ready in

15 minutes

Directions

1. Mix the zatar with olive oil, until it turns into a paste.
2. Add finely diced onion.
3. Spread the zatar paste on the pizza base and layer the finely chopped tomato on top.
4. Bake in the pre-heated oven until the pizza base turns golden brown (follow the cooking instructions indicated on the packaging of the pizza base).

Ingredients

• Abido Zatar Extra
• Colavita extra virgin olive oil
• Lebanese pita bread

Ready in

7 minutes

Directions

1. Cut the pita bread into slices and place them onto a baking tray.
2. Sprinkle with olive oil and add plenty of zatar. Mix the ingredients until the zatar is distributed evenly on the slices of pita.
3. Place the slices on a baking tray.
4. Place in the oven and leave to bake for approx. 2-3 minutes, until the slices become crunchy.

*The baking time may vary, depending on the type of oven used. Keep an eye on the chips to prevent them from getting burned.

Ingredients

• Darinne ready-made okra in tomato sauce
• 3 spoonfuls of Colavita extra virgin olive oil
• ½ teaspoon Abido 7 spices mix
• ½ teaspoon Abido cumin
• 6-7 garlic cloves
• 1 onion
• Fresh parsley

Ready in

15-20 minutes

Directions

1. Finely dice the onion, cut the garlic cloves into halves and brown together for a few minutes in Colavita extra virgin olive oil.
2. Add ½ teaspoon Abido 7 spices mix and ½ teaspoon Abido cumin, then add the content of 1 tin of Darinne ready-made okra in tomato sauce. Leave to simmer for about 5 minutes.
3. For serving, add the fresh parsley. For an authentic Lebanese taste, it can be served with a side of rice.

Ingredients

• 2 spoonfuls of Colavita extra virgin olive oil
• Darinne chickpea paste (ready-made hummus)
• Darinne sesame paste (Tahini)
• Spring onion
• 2 white onions
• 1 lemon
• Fresh parsley

Ready in

40 minutes

Directions

1. Mix one can of Darinne ready-made hummus with 2-3 spoonfuls of Darinne sesame paste (tahini).
2. Dissolve a pinch of lemon salt in 2 spoonfuls of water and mix it with the hummus.
3. Add 2 diced onions to well heated olive oil and sear for a few minutes, until brown.
4. For serving, place the hummus on a plate, topped with the caramelized onion and finely sliced spring onion. This can be served with pita bread, or with vegetable sticks (carrot, zucchini, cucumber) if you prefer the healthy option.