Spinach, kale, charred spring onions, asparagus, peaches, romesco

The Chefs at The Corinthia Palace share some appetising, Middle Eastern inspired recipes for you to try this summer that will have your guests coming back for more. The ingredients lists alone are cause for some serious mouth-watering action! Cool down the spice with some sweet and refreshing desserts.


Spinach, kale, charred spring onions, asparagus, peaches, romesco


100gr roasted red peppers, peeled and seeded

60gr roasted almonds

50gr toasted hazelnuts

1 garlic clove

5gr sweet paprika

15ml sherry vinegar

100ml olive oil

Salt to taste


Assorted salad leaves

Baby spinach leaves

Kale leaves

Charred asparagus

Charred spring onions


Place the peppers, almonds, hazelnuts, sweet paprika and garlic in a food processor. Blitz to a rough paste, put on low speed and drizzle in the olive oil. Once incorporated transfer to a bowl and add the sherry vinegar and salt to taste. Mix the peaches, spring onion and asparagus with the kale, spinach and salad leaves drizzle liberally with the romesco.

Photography by Justin Ciappara

Props from Loft, Naxxar

Styling by VAMP Team


The Corinthia Palace

Food by Matthew Agius, Sous Chef.
Dessert by Mark McBride, Head Pâtissier.