Chef Bilal Saleh | Accu-Chek
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Chef Bilal Saleh

 Fattoush Cold Soup & Halloumi



  • 1 fresh tomato
  • 1 cucumber
  • ½ a cup of mint leaves
  • 1 glove of garlic
  • ½ a cup of parsley leaves
  • ½ green pepper
  • 1 stem of spring onion
  • 1 red radish
  • 1 whole lemon
  • 15 ml of olive oil
  • Salt to taste
  • 1 watercress
  • A pinch of Sumac
  • 3 small pieces of halloumi cheese

Preparation Steps

  1. Finely chop the parsley and mint leaves
  2. Slice the lemon into 4/5 slices
  3. Cut the spring onions, radish, tomato and cucumber into small pieces
  4. Add all the ingredients except the Halloumi cheese, mint and sumac into the blender.
  5. Turn the blender on and mix all ingredients for 1-2 minutes

In a plate place 3 pieces of halloumi cheese, 3 mint leaves 3 radish slices and then pour the soup onto the plate and garnish with sumac to get that sour-like kick flavor as you enjoy it 


Baked Chicken & Kale leaves


  • 1 Whole Baby Chicken (900-1000 grams)
  • Fresh Kale leaves (300 grams)
  • 1 tablespoon of  yoghurt
  • ½ a tablespoon of Shawarma Spices
  • 1 tablespoon of Chili paste
  • ½ a Lemon
  • 1 tablespoon of Garlic
  • 4 tablespoons of Olive Oil
  • 1 tablespoon of Labneh
  • Salt to taste
  • Black pepper

Preparation Instructions:

  1. First prepare the margination by mixing: 2 tablespoons of olive oil,  1 tablespoon of yoghurt, 1 tablespoon of chili paste, salt,  1 tablespoon of garlic, black pepper & ½ a tablespoon of shawarma spices. 
  2. Marinate the chicken by brushing the marinade on it & let it marinate overnight or for a minimum of 6 hours in the fridge.
  3. Bake the chicken in the oven at 180C for 40 minutes.
  4. Cut the kale leaves add a drizzle of olive oil (2 tablespoons) , salt and paper and then bake it in the oven for 10 min.

Dip: Add a spoon of labneh with some garlic, salt and pepper to create the dip


Hindbeh Bil Zait (sautéed dandelion green)



  • Dandelion Leaves
  • 1 Onion
  • 1 Tablespoon of Olive Oil
  • 1 Teaspoon of fried garlic
  • 1 Teaspoon of fried onions
  • Salt
  • Pepper
  • 1 Lemon

How to prepare: 

  1. In a pan, wash and boil the dandelion leaves and then make sure you drain it very well so it’s not holding a lot of water.
  2. In another pan heat up the olive oil and then add the chopped onions followed by a pinch of salt.
  3. Next add the cinnamon with the onion and then add the drained dandelion leaves
  4. Afterwards, add the salt and pepper and stir for around 1-2 minutes
  5. After 1-2 minutes of cooking remove the pan off the heat and start serving your plate
  6. For garnish and extra flavor you can place a couple of fried onion pieces as well as fried garlic pieces and sprinkle lemon to taste ( half or 1 whole lemon)

Note: This dish is best when it is served cold


Sweet Potato Pudding


  • 2oo grams of sweet potato
  • 1 liter of almond milk
  • 1 green apple
  • 1 spoon cinnamon powder
  • 2 spoons rose water
  • 2 spoons orange blossom water

Preparation Instructions:

  1. Shred 1 sweet potato
  2. In a pot add 1 liter of almond milk, once the milk starts boiling add the sweet potato shreds and mix the milk and the sweet potato for around 10 minutes the mixture gains a thick texture
  3. Next add the rose water and orange blossom water into the mixture and mix it for a minute or so
  4. Then pour the mixture into a serving dish let the pudding cool a bit for 10 min
  5. After the dish has cooled cut the apple into thin slices and place the apple slices on top of the pudding as a garnish

 Sprinkle some cinnamon on top of the apples and then place the serving dish in the oven for 10 minutes. Once the apples have caramelized, the pudding will be ready to eat 


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