• Wash, trim and gently peel the stalks of the asparagus.
• Slice 1 lemon into thin slices.
• In a large skillet over medium heat, toast the hazelnuts, coriander, and sesame seeds. Once the hazelnuts are lightly browned, remove everything from the pan and coarsely chop to combine. Add all ingredients to a small bowl and add the ground cumin. Set aside.
• Heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat until glistening. Cook the asparagus until tender, about 6 minutes, turning intermittently to sear all sides. Season with salt and pepper and remove from the heat.
• In the same skillet, add 2 tablespoons of butter. When melted, add lemon slices and cook until dark brown or charred on both sides. Remove from heat.
• On a platter, spread the burrata to create a bed for the asparagus. Season the burrata with olive oil, salt, pepper and a bit of the hazelnut crunch mix.
• Arrange the warm asparagus on top with charred lemon slices as garnish. Sprinkle everything with lemon, freshly chopped herbs, and the remaining hazelnut crunch.
• Serve immediately.

• Combine yogurt, salt, pepper, olive oil, dried oregano, grated garlic cloves, onion powder, lemon juice and fresh thyme.
• Marinate the chicken in the yogurt mixture for 1 hour at room temperature or 4 hours in the fridge.
• Preheat the grill to 375ºF / 180ºC.
• Remove the chicken from the marinade and remove excess yogurt marinade from the chicken; no need to wipe, by hand is fine.
• Drizzle the chicken’s skin side with grapeseed oil (or another neutral oil) and place it, skin side down, on the grill.
• Grill the chicken until the thickest part of the thigh reaches 160ºF / 70ºC, about 25 minutes.
• Carefully remove the chicken from the grill and place it on a plate with a foil tent to rest for 10-15 minutes.
• Cut the chicken into pieces, place on a serving platter, and serve with grilled vegetables.

Vinaigrette

• In a jar, combine all the vinaigrette ingredients. Tightly close the jar and shake until the mixture is emulsified. Vinaigrette is best served at room temperature, with at least 30 minutes after mixing to allow the flavours to integrate.

Vegetables

• Prepare the vegetables. Drizzle with olive oil and season with salt and pepper.
• Heat grill to 400ºF/200ºC, adjust burners to medium heat (about 5 minutes).
• Grill vegetables in batches: About 10 minutes for the aubergines, turning after 5 minutes; About 6 minutes for the courgettes, turning after 3-4 minutes; About 12 minutes for red bell peppers, starting with the skin side down and turning after 8 minutes.
• Remove vegetables from the heat and dress with vinaigrette while still warm.
• Arrange as you like on a platter and enjoy warm, room temperature or cold. They’re delicious at any temperature and are so versatile!

• In a bowl, use a whisk to mix the dry ingredients: flour, salt, and baking powder, and set aside.
• In the bowl of a stand mixer (a hand mixer works well too), beat together the softened butter and both sugars until smooth and slightly fluffy (not whipped). You want it to be creamy and pale.
• Add egg, orange blossom water, and orange zest. Mix just until smooth.
• Add dry ingredients to the butter mixture and mix gently with a silicone spatula until a soft dough forms. Texture notes: The dough should be soft and not sticky. If it is sticky, chill for 15 minutes and check the texture. If the dough is crumbly, add 1 tbsp milk.
• Wrap the dough and chill it for at least 30 minutes to an hour. This makes shaping much easier and improves texture.
• Heat oven to 170°C (340°F).
• Line a baking sheet with parchment paper.
• Divide the dough into about 20 pieces (about 20 g each). Roll into small logs (about 6–7 cm) and taper the ends slightly.
• Place the cookies on the baking sheet. Cut the classic centre slit with a knife.
• Optional: brush lightly with milk for a gentle shine.
• Bake 14–18 minutes until they are light golden at the edges and pale on top. Do not over bake! The cookies become firm as they cool.
• Let cool on a rack for 30 minutes.