A Mediterranean Ebli Salad


Shivaay Delights has definitely turned a leaf this year by going more healthy. That’s not to say I don’t crave my sweet baked treats! Some brownies have just been taken out of the oven! 😉

This salad attempts to capture strong tangy Mediterranean flavours that really make you appreciate good food!

Enjoy! A gnocchi recipe coming up soon. Much love, D x


1 cup ebli durham wheat pre cooked
1 small bag of baby spinach
1 tin chickpeas drained 400g
1 red bell pepper diced
Big handful of plum/cherry tomatoes
1 roasted aubergine cut into chunks
Crumbled feta cheese to taste


5 tbsp olive oil
Lemon juice of 1 small lemon
1 heaped tsp wholegrain mustard
Salt to taste


Assemble all the salad ingredients. Toss well to mix and pour over the salad dressing

*I roasted the aubergine on the stove. You can roast it in the oven with the skin on until crinkly and tender

Daal dhokli with coriander (Indian Pasta)


A lovely wholesome lentil soup recipe to fill you up and satisfy your hunger pangs. Traditionally a gujarati dish made in all gujarati homes. One of my staple meals I have grown up on! Hope you enjoy the coriander running through the dhoklis (pasta) as much as we do!


For the daal
250g red lentils
1700 ml Boiling water
200g tomato passata
1 tbsp oil
1 cinnamon stick
3 cloves
1 tsp crushed garlic
1 tsp ginger finely grated
1 chilli finely chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Pinch of asafoetida
1/4 tsp turmeric
2 tsp ground coriander and cumin powder
2 tsp salt
1 1/2 tsp garam masala
1/2 juice of small lemon

For the pasta
200g chapatti flour/medium white flour
10g fresh coriander chopped
2 tbsp oil
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp chilli powder
1 tsp ground coriander and cumin powder
150ml boiling water


1. Rinse lentils a few times and place to boil in the water for 10-15 minutes until lentils are soft and mushy. Blend the daal to a soup consistency and set aside

2. Meanwhile make pasta dough. Put all the pasta ingredients in a large mixing bowl apart from the water. Mix well with hands so that the flour resembles bread crumbs. Now slowly add the boiling water with a fork and bring the flour together to form a dough. To ensure even cooking of the pasta in the daal we will be pre cooking the pasta by dry heating it.

3. Flour a clean surface on which to roll the pasta rounds onto. Take a tablespoon amount of dough, form into a ball and roll out to approximately 15 cm diameter round. Heat a non stick frying pan and cook pasta sheet on both sides until a few bubbles appear and is half cooked (refer to picture) Repeat process until all the dough is finished. You should have about 15 pasta cooked sheets

4. Slowly slice all pasta rounds into diamond/square shapes as shown in the picture above and put aside

5. For the daal: Heat the oil, add the mustard and cumin seeds, cloves, cinnamon stick and asafoetida. Once the seeds start to sizzle pour in the tomato passata, mix in the garlic, ginger and chilli. Throw in all dry spices and salt. Stir well and turn to a low flame for 5 minutes.

6. Carefully pour in the boiled lentil daal into the saucepan and combine well with the tomato paste. Add the pasta diamonds into the soup and bring to a boil then gently simmer on a low flame for 10 minutes. Squeeze in the lemon juice and stir gently occasionally to ensure that the pasta doesn’t stick together

7. Now the dish is ready to serve with some fluffy white basmati rice for a heavier meal or simply with some natural yoghurt