250ml uncooked sorghum 250ml black olives, pips taken out and quartered 250ml cubed feta cheese 500ml cubed tomato a bunch of basil, shredded 125ml mayonnaise 30ml chilli oil (or regular olive oil) 15ml lemon juice
Cook the sorghum according to the packet instructions and allow to cool completely. Add the sorghum, olives, feta, tomato and basil to a bowl and mix together. Add the mayonnaise, chilli oil and lemon juice to a small bowl and whisk together until amalgamated. Drizzle the dressing over the salad and mix to serve.
250ml green olives, pitted 2 anchovies, chopped 2 cloves of garlic, minced 60ml fresh parsley, chopped 60ml olive oil 15ml capers finely grated zest of 1 lemon 45ml lemon juice
Add all the ingredients to a food processor and blend together. Check whether you’re happy with the texture. Taste and season with salt, lemon juice and black pepper if needed. Serve on toasted baguette or crackers as a canapè.
Souvlaki captures all the tastes of Greece and so these chicken skewers will not only transport you back to the azure sea and clear skies, but delight your tastebuds!
10 chicken breasts, skin removed 60ml olive oil the juice of one lemon 1 clove garlic, minced 30ml dried oregano salt and pepper 10-24 wooden skewers
Cut each chicken breast into 3 equal sized pieces. Add the chicken and all the ingredients to a mixing bowl and rub everything together with you hands so that the chicken gets coated with it. Cover the bowl with plastic wrap and refrigerate for at least an hour (you may leave it overnight).
Cut the wooden skewers to fit inside your griddle pan. Now thread 4-5 pieces of chicken onto a skewer. Lay it flat on a work surface and push another skewer through all the pieces of chicken so that you have to parallel skewers. Place a griddle pan on high heat and wait for it to warm up. Cook the chicken for 8-10 minutes, turning 2/3 times during cooking. You may add a few splashes of olive oil if you think the pan needs it. Serve warm or at room temperature with plenty of lemon on the side.
I love eating a slice of toasted sourdough bread with fresh toppings for breakfast. It puts me in the “health” mood and sets the tone for the rest of the day. In the case of these breakfast toasts, it is the Greek Pesto that brings it all together and does all the tasty work!! Feel free to add your own combinations and toppings and drizzle generously with the pesto!!!
3 slices sourdough bread, toasted 1 x recipe Greek Pesto from this blog tomato, chopped onion, chopped 2 hard-boiled eggs, sliced sliced cucumber
Toast the bread and spread a generous amount of the pesto onto it while still warm. Top with your preferred topping and drizzle with more pesto.
This is a lighter, healthier version of the traditional Greek Papoutsakia with all its tomato and cheese. The recipe is vegan and is a wonderful way of boosting one’s fibre intake.
Preheat your oven to 190℃. Cut the aubergine in half lengthwise. Insert a small sharp knife 0,5cm from the skin on the cut side and cut around the outside of the aubergine, taking care not to break the skin. Now score a diamond pattern on the flesh, cutting as deep down as you can without piercing the skin. Gently loosen and scoop out the flesh. Place the halved aubergine on a baking sheet and set aside. Set a frying pan over medium-high heat and add the olive oil to it. Add the onion and fry until soft. Add the garlic and stir-fry for another minute. Turn the heat down to medium and add the thyme, zucchini, baby spinach and chopped aubergine flesh that you scooped out earlier. Cook until the spinach is wilted – about 3 minutes. Remove the pan from the heat and spoon the mixture into the aubergine halves. Place the baking sheet in the oven and bake for 30 minutes. Scatter a handful of pomegranate seeds on the baked aubergine and serve.
450g sweet peppers/bell peppers 30ml + 15ml olive oil 30ml white wine vinegar 1 clove of garlic, minced 12 basil leaves, chopped 2 sprigs of thyme 5ml sugar 2,5ml salt 45ml pine nuts, toasted 125ml crumbed feta cheese 125ml olives, pitted
Turn your oven on the grill setting and line a baking sheet with aluminium foil. Drizzle the 15ml olive oil on the peppers and spread evenly over each pepper with your hands. Place the peppers on the lined baking sheet and grill for about 15 minutes, until their skins are black. DO NOT take the peppers out too soon….they can not be too blackened! Immediately place the charred peppers in a mixing bowl and cover the bowl tightly with plastic wrap. Set aside until the peppers are cool enough to handle. Break open the peppers, remove the core and seeds and pull the skin from each. It is easiest to use your hands to scrape the seeds out and it is quite all right for the peppers to tear into strips! Add the peppers, oil, vinegar, garlic, basil, thyme, sugar and salt to a mixing bowl and refrigerate for one hour. Arrange the marinated peppers on a serving plate and top with pine nuts, feta and olives.
My Whisk and I 