Dinner on the Grill

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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.

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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!