Dina Macki served up tasty salt cod fritters with saffron aioli and pomelo salad on Sunday Brunch.

The ingredients fritters are: 400g dried salted cod, 1 potato, 1 onion, 10 fitted green olives, Coriander, 1 egg, 1 tsp cumin, 1 tsp ground black pepper, 50g chickpea flour and Veg oil.

For the Saffron Aioli: 2 egg yolks, 2 garlic cloves, Pinch of saffron, 125ml olive oil and Sea salt flakes.

For the Pomelo Salad: 1 pomelo, 2-3 lemon & tbsp of the juice, 25g toasted pine nuts, ¼ of fennel, chopped finely, Fresh mint, Handful of pomegranates, Extra Virgin Olive Oil and Sea Salt Flakes.

See recipes by Dina in her book titled: Bahari: Recipes From an Omani Kitchen and Beyond available from Amazon now.