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Ramadan recipes created exclusively for M&S
by Chef Homam Ayaso

Delicious Ramadan recipes created by Chef Homam Ayaso in partnership with M&S.
Designed to enjoy during Iftar with family and friends, shop the ingredients in the M&S Foodhall to cook the recipes at home.

Koshari Salad

A wonderfully colourful vegetarian meal, perfect for sharing with family and friends at Iftar.


Responsive Colorful Recipe Table with Icons
Servings Prep time Cook time
4-6 servings 10 minutes 20 minutes

Ingredients

For the salad:

  • 250g uncooked Green Lentils, soaked for 30 minutes in cold water
  • 250g Macaroni
  • 250g Microwave Basmati Rice
  • 400g Can Chickpeas, rinsed and drained
  • 400g Vine Cherry Tomatoes, quartered
  • ½ small Red Onion, cut into very thin wedges
  • 1 Cucumber, trimmed and chopped
  • Fresh Mint leaves for garnishing

For the vinaigrette

  • 4 tbsp Olive Oil
  • 4 tbsp White Vinegar
  • 2 tsp Garlic Paste
  • 2 tbsp Ground Cumin
  • Cayenne Pepper (to taste)
  • Sea Salt
  • Black Pepper

Method

  1. Cook the lentils in a large pan of boiling water over a medium heat for 20 minutes or until the lentils are tender. Drain well and set aside to cool down. Meanwhile, in another pot, cook the pasta according to the pack instructions until al dente. Drain and set aside. Microwave the basmati rice according to the packet cooking instructions and set aside to cool.

  2. Add the cooked lentils to a large bowl. Tip in the pasta, rice, chickpeas, tomatoes, three quarters of the red onion, cucumber and mix gently together.

  3. Mix your dressing ingredients in a mason jar or a bowl until smooth, pour it over the prepared salad and mix gently. Garnish it with the remaining onions and fresh mint leaves. Season to taste.


Mediterranean Baked Salmon

A special Mediterranean inspired salmon dish with a beautiful depth of flavour.


Servings Prep time Cook time
4 servings 15 minutes,
plus marinating time		 35 minutes

Ingredients

For the salmon:

  • 2 tsp Pure Honey
  • 2 tbsp Vegetable Oil
  • Sea Salt
  • Black Pepper
  • 4 Frozen Scottish Salmon Portions, thawed

For the sauce:

  • 2 tbsp Olive Oil
  • 1 tsp Cumin Seeds
  • 1 large Brown Onion, peeled and diced
  • 5 tsp Garlic Paste
  • 1 tbsp Italian Tomato Purée
  • 400g Can Chopped Tomatoes
  • 400g Can Italian Cherry Tomatoes
  • 1 tbsp Roasted Red Pepper Paste
  • 1 tsp Caster Sugar
  • 1/2 tsp Sweet Paprika
  • 1/2 tsp Ground Allspice
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Ground Nutmeg
  • Pinch of Chilli Flakes (or to taste if you like the sauce spicier)
  • 75g Pitted Green Hojiblanca Olives in brine, drained

To serve

  • Nigella Seeds
  • Small handful Fresh Coriander
  • Cooked Basmati Rice to serve

Method

  1. In a shallow bowl, make the marinade by mixing together the honey, 1 tbsp vegetable oil, sea salt and black pepper. Add the thawed salmon portions to the bowl and cover with the marinade. Put to one side while you are cooking the sauce.

  2. Preheat the oven to 200°C/ fan oven 180°C/gas 6. In an ovenproof sauté or frying pan, heat the remaining vegetable oil and olive oil and roast the cumin seeds for 40-50 seconds until fragrant. Stir in the onion and cook over a low heat for 5-6 minutes, stirring occasionally until translucent and soft. Stir in a pinch of salt, garlic and tomato purée and cook, stirring for 2 minutes.
    Add the chopped tomatoes, cherry tomatoes, red pepper paste and 120ml cold water. Bring to the boil and simmer uncovered for 5 minutes.

  3. Add the remaining sauce ingredients, leaving the olives for later, and stir in well. Simmer for a further 10 minutes until all the ingredients melt into each other.

  4. Take the saucepan off the heat and scatter over the green olives. Carefully lay the marinated salmon fillets over the top of the sauce. Roast 12-15 minutes until the salmon is cooked through.

  5. Arrange the salmon fillets and sauce over cooked basmati rice. Garnish with nigella seeds and fresh coriander.

Pistachio & Dark Chocolate Tarts

Delight guests with these rich and decadent mini tarts.

Responsive Colorful Recipe Table with Icons
Servings Prep time Cook time
4-6 servings 20 minutes 2-3 minutes

Ingredients

  • 6 All Butter Sweet Pastry Tarts
  • 100g Shelled Pistachio Nuts
  • 50ml Collection Canadian Maple Syrup
  • 1 tsp Vanilla Extract
  • 2-3 tsp Vegetable Oil
  • 125g Swiss Extra Fine Dark Chocolate, roughly chopped

Method

  1. In a blender, add your pistachio nuts and grind until roughly chopped. Stop here and save 2 tablespoons for garnishing. Continue to blend and add the maple syrup and vanilla until the pistachios become a smooth paste.
    Add 2 teaspoons oil and continue to blend until smooth and shiny (adding the remaining oil if necessary).

  2. Spoon the pistachio paste into the base of the pastry cases and smooth over with the back of a teaspoon. Leave to chill in the fridge.

  3. Meanwhile, melt the chocolate in a bowl set over a pan of simmering water or in the microwave with 1 tsp vegetable oil. Stir well until smooth. Spoon over the tarts to cover the pistachio paste. Set aside to cool down. Decorate with the remaining pistachios.