BRIGHT START

“TRY THIS DISH WITH ROAST CAULIFLOWER, EGGPLANT OR ROAST PUMPKIN INSTEAD OF SILVERBEET FOR A VARIATION.”

MIDDLE EASTERN FLAVOURS have always been integral for chef Tom Walton. "I was eating Lebanese food before I could walk," he says. "I grew up surrounded by Middle Eastern food and culture thanks to a Lebanese neighbour who became my 'grandma'. For 21 years I cooked alongside her, ate with her and her family, and planted an abundant vegetable garden. That was the biggest food inspiration of my life – and

I wasn't even aware at the time!"

From these strong foundations grew an even stronger passion, as Walton travelled trough Turkey, Morocco and Qatar, picking up inspiration along the way.

"I love the savoury side to Middle Eastern breakfasts the most," he says. "It makes me feel good, it's my soul food. Eggplants, tahini, pomegranate molasses, za'atar, olive oil, garlic, chickpeas, salt, yoghurt and parsley – give me those and I'll be happy."

CHICKPEAS AND CUCUMBERS WITH TAHINI DRESSING

SERVES 4

Begin this recipe 1 day ahead.

2 cups dried chickpeas, soaked overnight2 tomatoes, cut in half1/4 cup (60ml) extra virgin olive oil1/3 cup (80ml) lemon juice2 garlic cloves, crushed1/2 cup each picked dill and parsley leaves, roughly chopped2 Lebanese cucumbers, roughly chopped1 large avocado, seed removed, halved2 tbs pomegranate molasses, to drizzle1 tbs za’atar (optional)