Boil the beans in a pressure cooker or in a saucepan for 40 minutes until slightly softened. Strain the beans and reserve 500 ml of the cooking water.
Preheat oven to 200°C.
Crush the coarse salt and the fennel seeds in a mortar and transfer to a bowl. Mix in the pepper and mustard. Coat the chicken legs with the mustard mixture and set aside.
Place the beans, garlic, celery, tomatoes, sugar, salt and pepper in a baking dish and toss to combine. Place the chicken legs on top of the beans and pour the reserved cooking water from the boiled beans into the baking dish. Add the olive oil and oregano sprigs and bake in preheated oven for 30-35 minutes until the beans are cooked and the chicken legs are well cooked inside and crispy on the outside.
About 10 minutes before removing the chicken & beans from the oven, sprinkle with feta cheese and crushed fennel seeds.
Garnish with lemon zest and serve.
In a large bowl, mash chickpeas. Add the remaining ingredients and knead the mixture. If needed, add the reserved chickpea cooking water to the mixture.
Mold the mixture into long patties and set aside.
Heat the olive oil in a deep frying pan and fry the patties for 4-5 minutes on each side, until browned.
To make the yogurt sauce, simply place all ingredients in a bowl and mix well.
Spread some yogurt sauce on each pita. Add the sliced fennel and watermelon, 2-3 falafels – depending on their size, crumbled feta cheese and pistachios. Roll the pita into a wrap and serve.
Peel eggplant and cut into 8 slices approximately ½ inch thick and season with salt & pepper on both sides.
Heat half the olive oil in a large deep skillet over medium heat until the oil shimmers. Fry the eggplant in 2 batches until both sides are nicely browned and softened but not mushy. Place fried eggplant on a paper towel lined plate to absorb any excess oil.
Heat the remaining olive oil in the skillet.
Place a slice of pepper on 4 of the eggplant slices, sprinkle with feta cheese and cover with the remaining eggplant slices. Dip each eggplant sandwich in the beaten egg and coat with bread crumbs.
Gently fry the eggplant sandwiches in the hot oil; 2 to 3 minutes on each side until browned and transfer to paper towel lined plate. Allow to cool enough to touch (but still hot), carefully wrap in parchment paper and serve.
In a large saucepan, heat the olive oil at medium heat.
Season the chicken breasts with salt, pepper and a dash of cayenne pepper. Place the chicken breasts in the hot pan and cook for 6-8 minutes on each side or until cooked thoroughly. Remove from the pan and set aside to cool for a couple of minutes. Slice into long strips.
For the spicy mayonnaise, mix the mayonnaise, salt, pepper, chili powder and cumin in a bowl.
Spread the spicy mayonnaise on one side of the tortillas. Place the arugula, apple, chicken and feta cheese on the tortilla, roll into a wrap and serve.
Heat the olive oil in a pan, add garlic and cook for 1 minute. Add the tomatoes and cook for a few more minutes until soft. Stir in oregano, remove from heat and set aside.
Mix the eggs, milk, grated feta cheese, salt, pepper and nutmeg in a bowl. Heat the butter in a pan. Dip the sliced brioche into the egg mixture and fry for 2-3 minutes on each side, until browned.
Place brioche slices on a baking sheet. Top each brioche slice with some of the warm cherry tomatoes and a slice of feta cheese. Broil in the oven for a few minutes until the cheese is melted and has turned slightly golden brown.
Sprinkle with paprika and serve.
