Alison Beckner from Scout has been a huge supporter of the work we do at Foodadit. As a natural connector, she invited us to her Greek Easter lunch that she organised with Athens-based food photographers, Panagiota Liakopoulou (below in the yellow cardigan) and Stavros Kostakis at their Family Portrait studio.

Friend and vegan, raw chef, Christina Kotsilelou (above in blue), from Greece is for Lovers, is well known in Athens for her pop-up dinners that have been influenced by her training at Matthew Kenney’s school for plant based cuisine.

For the lunch Alison chose a selection of recipes that would support her grain-free cleanse as recommended by nutritionist and personal chef, Jennifer Hall Taylor from Buckwheat to Butter, and be suitable for a wide range of nutritional approaches.

For the lunch we made food with local Greek, spring-fresh, seasonal ingredients,

• Broiled Lamb Chops with Green Herb Paste and Lemon
• Tangy Tahini Spring Salad
• Creamy Santorini Fava Dip
• Wilted Almyrikia Salad with Caramelised Tomatoes
• Marinated Raw Artichoke Hearts.

We used hard-to-find varieties of Mediterranean herbs and spices generously donated by Athens-based Daphnis and Chloe and To Bazaki juice bar supplied us with lots of juices to keep us refreshed.