Fava, roast veg and grilled courgette: the Barbary’s simple summer dips

At the Barbary in central London, dips are not mere accompaniments but a way of building flavour from the outset. They set the tone for a meal, so the kitchen emphasises a variety of spice and seasoning and contrasts of colour and texture to excite the palate. These early-summer dips, inspired by the former Barbary Coast (Morocco, Algeria, Libya and Tunisia), are best served with grilled flatbread, seeded crackers and fresh vegetables.

A fresh, seasonal take on machluta folds charred courgette and onion into cooling yoghurt flavoured with confit garlic and warm spices. The courgette and onion are seasoned and grilled on a high heat until charred, cooled and diced, then mixed with crushed confit garlic, turmeric, chilli, cumin and Greek yoghurt and chilled so the flavours can settle.

Half dip, half salad, the kaha kaha focuses on soft roast vegetables sharpened with vinegar and herbs.

United Kingdom, London

barbary, london, dips, fava, roast veg, grilled courgette, machluta, kaha kaha, confit garlic, greek yoghurt