Dinner on the Grill

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.

IMG_6378Grilled 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!