Having bought Honey & Co: Food from the Middle East over a year ago it has in that time been more source of inspiration than actual food on the plate. So we set ourselves the challenge of picking something from it that could be quick and easy to make, and settled upon the recipe for savoury cheese cake.
Supremely easy (essentially: put all the ingredients in a blender then place in the oven) this is also infinitely customisable. We chose roasted peppers and olives, but courgettes, aubergines, asparagus could all be good substitutions.
We dusted over some left-over parmesan before placing in the oven, which helped to brown the top of the cheesecake. A light, tasty treat that is worth repeating.