!! 121	Spiced Cauliflower
Place the coriander and cumin seeds in a mortar and grind with a pestle.
Put all of the ingredients, except the cauliflower, in a small saucepan and bring to a boil. Add the cauliflower and simmer for 5-6 minutes.
Remove the cauliflower with a slotted spoon.
Reduce the liquid, over high heat, by half. Strain the liquid.
Pour the liquid over the cauliflower.
Let cool before serving.
!! 122	Mussel Salad
Wash the mussels. Place the mussels in a saucepan with the wine and some salt. Bring to a boil. Cook until the mussels open, about 3-5 minutes. Strain the cooking liquid and reserve. Discard the mussels that do not open. Scoop out the mussels.

Heat the olive oil in a large frying pan and fry the onions until soft and golden. Add the rest of the ingredients and gently cook for 3 minutes. Add the cooking liquid and adjust the seasoning with salt and freshly ground pepper. Simmer until the vegetables are tender. When the vegetables are ready, add the mussels and continue to simmer for 3 minutes. Let cool before serving.
!! 123	Spicy Feta
Dice the cheese into 1 1/2 x 1 1/2 x 1 1/2 cm cubes. Combine the oil, lemon juice, cumin, lemon zest and freshly ground pepper in a bowl. Mix in the cheese and olives and set aside for 1 hour before serving.
!! 124	Tomatoes in Tahini
Dice the tomatoes into small cubes. Mix the tomatoes with the chili and tahini sauce and serve.
!! 125	Grilled Haloumi Cheese
Slice the cheese into 1 cm thick slices. Brush the slices with olive oil. Grill the cheese over a charcoal grill or under the broiler until the cheese starts to brown. Serve hot with a lemon wedge and olive oil.

* Can also be prepared with Kefalotiri and Kasseri cheese from Greece.
!! 126	Fried Haloumi Cheese
Slice the cheese into 6-8 mm thick slices. Heat some olive oil in a frying pan over medium heat. Combine the flour and the pepper then dip the haloumi cheese slices in the mixture. Fry the cheese for about 3 minutes on each side. Remove with a slotted spoon and set on paper towels to drain. Serve with parsley and lemon wedges.

* Can also be prepared with Kefalotiri and Kasseri cheese from Greece, and Kashcaval from Turkey.
!! 127	Feta Cheese Fried in an Almond Crust
Cut the cheese into 1 1/2 cm thick slices. Beat the eggs. In another bowl, combine the bread crumbs, ground almonds and freshly ground pepper. Mix well. Heat some oil in a frying pan over medium heat. Dip the cheese slices into the beaten eggs and then in the almond mixture. Fry over medium heat for a couple of minutes on each side. Remove with a slotted spoon and set on paper towels to drain. Serve hot, garnished with lemon wedges.
!! 128	Spiced Olives
Drain, rinse and dry the olives. Place the olives in a bowl and add the herbs, orange zest and garlic. Mix well. Cover with olive oil and let rest for at least 48 hours before serving.
!! 129	Sweet and Sour Bell Peppers
Preheat the oven to 200¡ C.
Bake the peppers until slightly burnt, approximately 30-45 minutes. Place in a sealed container to loosen the skin. Peel and core the peppers. Cut each pepper into strips or leave whole. Combine the remaining ingredients in a bowl. Mix well. Place the peppers in a large bowl. Pour the marinade ingredients over them. Let rest for at least 6 hours before serving.
!! 130	Leeks in Mustard Dressing
Trim, clean and cut the white part of the leeks into 3 cm pieces. Steam the pieces until they are soft but still keep their shape, approximately 30 minutes. Let cool in a large bowl.

Combine all of the ingredients, except the leeks and black cumin, in a small bowl. Mix well. Pour over the leeks. Sprinkle in the black cumin, if using. Let rest for 1 hour before serving.
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