Zucchini and haloumi fritters with bitter sweet preserved lemon. Za’atar coated labneh (yoghurt cheese) balls in a spice mix of thyme, sumac and sesame seeds. Broad bean, walnut and dill omelette ‘Kuku Sabzi ~ Persian Frittata. Chickpea falafel with a freekah salad. Goat fetta, spinach and spring onion pastries. Yoghurt flat bread. Fresh dates stuffed with almond and orange flower syrup served with sheep’s milk yoghurt.