It’s hard to believe that a little over a week ago Adeena and I were busy sharing our favourite ways to gather friends with cocktails and snacks…..and I am now completely obsessed with the Savoury Dipping Oil she made that night. So today I am sharing the recipe with you for anyone who could not make the event alongside my salad of the summer.

Cocktail Hour with Hanna & Adeena

Last Tuesday we celebrated Adeena Sussman’s long awaited London visit with cocktails and snacks and a room filled with love. It was an absolute treat to welcome my good friend, bestselling cookbook author, outstanding cook and all around incredible woman to my home and co-host a demo together to celebrate our favourite time of day.

Adeena and I have spent many hours, coffees, shuk walks and frantic whats app messages over the years ever since her two night Sababa launch in January 2020, plotting our next gathering. Covid, personal and world events may have slowed us down (and almost stopped us again a few weeks ago) but nothing was getting in our way this time and boy, was it worth the wait.

It was such an honour and truly so much fun to demo alongside Adeena, one of my great food heroes and a constant source of inspiration. We met years ago on the streets of Tel Aviv, as we turned a corner, literally running straight into each other. I introduced myself, knowing Adeena already knew my sister and immediately invited myself for coffee. And just like that our friendship was born.

One of the many bonds that form the base of our friendship is our shared love of bringing people together around simple, fresh, heritage inspired and seasonal dishes, it seemed only natural to open up the living room for cocktail hour with our favourite snacks and tipples to go alongside. From the initial planning, to literally finishing each others sentences while discussing the recipes, this evening filled my heart and my cup.

The room was packed with an enthusiastic, joyful and captive crowd, overflowing with so much warmth and generosity and a true reflection of the importance of community shared by both Adeena and myself. We both thrive on and strive to build and curate ours by gathering people together around our tables where food is the vehicle for connection

Amongst the 6 recipes we shared on the night, Adeena’s Savoury Dipping Oil (below) stole my heart and is officially already my new staple. Inspired by a trend on line that I knew nothing about (yes, I clearly do live under a social media rock), this beautifully garnished and jhoozed dish of extra virgin olive oil makes not only an incredible centrepiece but a perfect cocktail accompaniment.

There are infinite ways to accessorise the oil but I just love Adeena’s selection of saltiness with a briny, zesty tang, a little heat and a hit of freshness at the end the herbs. I’m sharing her recipe here for anyone who didn’t make it to our event.

If you do not already subscribe, Adeena’s substack is really a wonderful weekly read and packed with beautifully written sumptuous recipes and musings on life. It brings a piece of joy to my life on Sunday’s so make sure you don’t miss out.

Thank you so much Adeena for making it to London and we cannot wait to see you again soon. xx

Adeena’s Savoury Dipping Oil

Servings

4-6

servings

Prep time

minutes

Cooking timeminutes

This recipe by Adeena Sussman was an absolute hit at our Cocktail Hour with Hanna & Adeena. I wanted to share it for those who could not make our event.

Adeena thinks you should use as much or as little of each ingredient to your hearts content……..

This is best served in a large shallow dish with a rim. Just place it in the middle of your table with a pile of sliced crusty bread of choice and watch it disappear.

Ingredients

Olive oil
Crumbled feta
Chopped preserved lemon
Finely minced shallot
Very thinly sliced red chili
Flaky salt
Kalamata olives, halved
Crusty bread, toasted if desired

Directions

Pour as much oil as you like onto a shallow-rimmed serving plate. Scatter as much feta, lemon, shallot, chili, flaky salt, and olives over the oil. Sprinkle flaky salt over the top
Serve with crusty bread for swiping and dipping.

Stone Fruit and Herb Salad

My love of Summer fruit in salads runs deep. Remember that Cherry Salad that you all loved so much last year? Well this Stone Fruit & Herb version with a combo of peaches, donut peaches, nectarines and apricots, packed with soft herbs, salty cheese and an acidy hot allium packed punch is going to make your mouth and your heart sing.

I am aware that some of you out there are averse to fruit in the salad department. I, on the other hand feels that fruit in it’s savoury salad form brings colour and flavour to the party and makes an excellent accompaniment to grilled fish and meat and bring sweet sunshine to the main courses of the season. .

This salad is hands down my recipe of of the summer. Very adaptable with any of your favourite stone fruit to hand and with as many or few of the additions (you know I thrive on a little extra), this salad not only ticks all the colour boxes but the combination of flavours is a sunshine winner. I like to quickly grill some of my fruit to add a little caramelised flavour and texture, but gently pickling some of your peaches would also be an excellent twist.

I really can’t wait for you to make this one.

Before I Go…..

I hope you have some delicious and memorable times over the holidays and I look forward to meeting back here in a few weeks with tales of my Wild West discoveries from the road (and a few recipes).

Until then, just a quick thank you for being here with me week in, week out. It’s such an honour.

Adeena’s Savoury Dipping Oil & My Salad of the Summer