The Jordan-based chef gives familiar Levantine ingredients a fresh twist, combining freekeh,
wild greens and avocado hummus in a colourful Mediterranean-inspired dish at Cookery Corner
For immediate release
Sharjah, November 10, 2026
Smoky freekeh, tangy wild greens and creamy avocado hummus came together in a colourful
Mediterranean-inspired bowl as chef Sally Jane Hurst demonstrated her approach to everyday
cooking at the 45th Sharjah International Book Fair (SIBF 2026) on Monday.
Leading a session titled “From the Mediterranean Table with Sally Jane Hurst” at the Cookery
Corner, the Jordan-based chef prepared her signature Green Bowl, combining ingredients
familiar to Levantine kitchens with influences drawn from her years cooking around the world.
The dish brings together freekeh, a traditional grain made from roasted green wheat, and
purslane, a slightly tangy leafy green, alongside broccoli, asparagus, broad beans, peas and
fresh mint.
“Freekeh and purslane are ingredients people across the Levant know well, but I like finding
different ways to bring them together. This bowl takes those familiar flavours and gives them a
fresh, everyday feel. It’s hearty, full of vegetables and something you can enjoy at any time of
day,” Hurst said.
The recipe began with cooked and cooled freekeh and lightly blanched vegetables, which are
tossed with shredded kale, purslane and a simple dressing of lemon juice and olive oil. The
mixture is then spooned over avocado hummus and finished with a crunchy topping and a
sprinkling of kale dust.
For Hurst, whose culinary career has taken her through New York, London, Paris, San
Francisco and Beirut, the dish illustrates how ingredients associated with one region can be
used in different cooking styles.
“I’ve cooked in so many different places, and you naturally pick up ideas along the way. When I
cook now, those experiences come together with the ingredients available to me in Jordan. I
love taking something familiar and seeing what else I can do with it,” she said.
Hurst is the executive chef and founder of Harvest, a women-led kitchen and market in Amman,
where her menus draw on Jordan’s seasonal produce and food traditions. Her cooking also
celebrates the farmers and producers who supply her kitchen.
Having arrived in Sharjah just hours before her session, Hurst was already captivated by the
fair’s lively atmosphere.
“It’s buzzing, and that’s what I love. I’m such a book nerd, so being surrounded by all these
books is wonderful. I can’t wait to explore the fair, discover new titles and, of course, spend
some time browsing the cookbooks,” she said.
Organised by the Sharjah Book Authority, the 45th Sharjah International Book Fair (SIBF 2026)
runs from November 4 to 15 at Expo Centre Sharjah under the theme ‘Made of Stories’, with the
Sultanate of Oman as Guest of Honour. The fair brings together 3,212 publishers and exhibitors
from 126 countries, showcasing more than 1.7 million titles. Its programme features 1,500
cultural, creative and artistic events, with 106 guests from 25 countries.
