* 2 plus
tomatoes, finely diced * Half an English cucumber, finely diced * juice
from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup
plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot
sauce) 4 pita breads (omit and serve as a salad for gluten - free)
Whole Roasted Cauliflower with Butter
Sauce from eatwell
Tomato Wedge Salad
from food n focus Baked Parmesan Squash
from Plain Chicken Baked Panko Crusted Squash Fritters
from Rotin Rice Carrot and Veggie Puffs
from Sugar Aunts Stuffed Zucchini Cups
from Kalyn's Kitchen.