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The MOB Kitchen Cook Off!

Pavilion Books and MOB Kitchen invite booksellers to cook either The ultimate halloumi, butternut squash & tahini salad or Healthy chicken gyros, below, from the Mob Kitchen cookbook and post a photo of their culinary handiwork to social media using #MobKitchenCookbook, following and tagging either @PavilionFood1 (Twitter) or @pavilionbooks (Instagram) by 12th August 2018.  The winner will be picked by MOB Kitchen founder Ben Lebus as the dish he would most like to tuck into, and they will win lunch for their store’s team*, made by Ben Lebus, plus £100 to spend on groceries – that’s enough to feed at least 40 people using recipes from the MOB Kitchen cookbook!

All entrants will also receive a signed copy of the MOB Kitchen cookbook and a MOB Kitchen t-shirt.

The ultimate halloumi, butternut squash & tahini salad

45 mins

1 large butternut squash
1 red onion
½ garlic clove
1 lemon
100 g (¾ cup) pine nuts
200 g (7 oz) kale
225 g (8 oz) halloumi cheese
1 x pack of pomegranate seeds
fresh mint
olive oil
salt and pepper

Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).

Cut up the butternut squash into cubes and chop the red onion into chunks. Add to a roasting pan. Drizzle with olive oil and season with salt and pepper. Place in the hot oven for 30 minutes or until the veg is caramelized and soft.

Dressing time. Grate the garlic and add to a bowl along with 3 tablespoons of tahini, the juice of a lemon, a big pinch of salt and pepper and a tablespoon of olive oil. Mix everything together. Add warm water until you have a thick, creamy consistency. Set the dressing aside.

Toast the pine nuts in a dry frying pan (skillet). Set aside.

Steam the kale until cooked through (7–8 minutes). Set aside.

Cut the halloumi into thick slices.

When the onions and the butternut squash are ready, remove them from the oven.

Get a griddle pan on the heat (use a frying pan if you don’t have a griddle), add a drizzle of olive oil, and then add the halloumi slices.

Cook over a high heat for 3 minutes on each side.

Assembly time. Add the butternut squash, onion, kale, most of the toasted pine nuts, 60 g (2 oz) of pomegranate seeds, and a good handful of chopped mint. Mix everything together.
Pour the tahini dressing over the top, and mix it in. Top the salad with the remaining pine nuts, a few more pomegranate seeds and some mint leaves. Spoon it out and get stuck in!

Healthy chicken gyros

30 mins

8 boneless, skinless chicken thighs
3 garlic cloves
1 red chilli
dried oregano
1 lemon
1 x 500-g (18-oz) pot of natural yogurt
fresh mint
1 cucumber
4–6 vine tomatoes
1 iceberg lettuce
4 large pittas
salt and pepper
olive oil

Dice the chicken thighs into small chunks. Add to a large bowl. Grate the garlic and chilli into the bowl. Add 3 teaspoons of oregano, the zest of a lemon, 3 tablespoons of yogurt and
salt and pepper. Rub together and cover with clingfilm (plastic wrap). Put in the fridge to marinade for 15 minutes.

Tzatziki time. Pour the rest of the yogurt into another bowl. Chuck in a finely chopped small bunch of mint, the juice of the lemon and a grated cucumber (squeeze out the grated cucumber to remove any excess liquid). Season well and mix it all together.

Tomato salsa time. Deseed and finely chop the tomatoes. Add to a bowl with 2–3 teaspoons of dried oregano, salt, pepper and olive oil.

Finely chop the lettuce.

Put a griddle pan over a medium–high heat. Once it is hot, add your chicken chunks. They’ll need 3 minutes on each side.

Warm the pittas in a toaster or in the microwave.

Assemble the gyros by adding the chicken, lettuce, salsa and tzatziki to the pittas and rolling them up. Tuck in!

*Up to a maximum of 8 people employed by a UK-based book retailer

Standard competition terms and conditions apply