Halve and pit 2 ripe avocados, then scoop out a bit from the center to create space. In a bowl, mix diced Hanini Mozzarella, halved cherry tomatoes, chopped basil, and a drizzle of balsamic glaze. Fill the avocado halves with the mix and finish with cracked pepper and a splash of olive oil.

Layer in a mason jar: 2 tablespoons Mayor Pesto with Artichoke, followed by cooked couscous, diced cucumbers, cherry tomatoes, olives, crumbled Feta, and arugula. Seal and refrigerate; shake when ready to serve for a quick, fresh lunch on the go.

Brush the halved peaches and Hanini Goat Cheeselets with olive oil, then grill them for 2–3 minutes on each side until lightly charred. In a small bowl, whisk together Hanini Natural Yogurt, Savina Gozo Honey, and lemon juice to create a creamy dressing. Arrange mixed salad leaves on a serving platter, top with the grilled peaches and cheeselets, sprinkle with walnuts, then drizzle with the yogurt dressing just before serving.

Toast baguette slices until golden. Spread Hanini Ricotta over each slice, top with a little Mayor Sun-Dried Tomato Conserve, and garnish with fresh basil. Drizzle with olive oil and sprinkle with salt and pepper. Serve immediately!

Preheat oven to 180°C. In a bowl, mix tuna, beans, corn, olive oil, lemon juice, paprika, salt, and pepper. Stuff the pepper halves with the mixture, sprinkle with cheese if using, and bake for 20 minutes until tender. Serve warm!

Preheat oven to 180°C. Mix ricotta, egg, kunserva, and cheese. Place a spoonful onto each pastry square, fold into a triangle or pinch into a cup shape. Bake for 18–20 mins until golden. Garnish with herbs.

Bring a pan with water to a boil and cook the cauliflower. When cooked, drain and mash it in bowl. Add the eggs, half of the grated dry ġibniet and parsley. Season with salt and pepper. In another bowl, mix the fresh cheeselets with the remaining dry, and add some pepper. Pour the caulflower mix into muffin moulds, make a whole in the middle and add one teaspoon of ġibniet mix, and close top with the cauliflower mix. Bake at 200°C for around 30 minutes. Decorate with mustard and a cherry tomato half. These can be served as a starter, or a snack and prepared before and heated when necessary.

In a food processor, combine Green Pitted Olives, capers, garlic, olive oil, lemon juice, oregano, and black pepper. Pulse until the mixture is finely chopped but still slightly chunky. Stir in fresh parsley for a burst of flavor. Serve as a spread on toasted bread, as a dip, or mixed into pasta for a Mediterranean twist. Ready in minutes and packed with flavor!