Grilled Fava Beans, from Holly’s garden. Tossed with olive oil, salt and pepper and grilled for around 5 minutes each side. Finished with freshly squeezed lemon juice.
Grilled whole fish, brushed with olive oil, salt and pepper and stuffed with bay leaves and lemon slices. More freshly squeezed lemon juice atop the fish. I served this with a big bowl of saffron potatoes.
For dessert, I used a recipe from the Casa Moro cookbook for dates soaked in coffee, cardamom and cinnamon sticks. Served with Greek yogurt. All delish!