Easy, Delicious Greek Summer Dishes!

Easy, Delicious Greek Summer Dishes!

Hello All! Here are the recipes for all the dishes I demonstrated at The Barn today, with the lovely ladies at Mon Amie. I really hope you give all these recipes a try, as they are brilliant summer dishes and are especially perfect if you are trying to cut back on meat, and want to include more delicious vegetables into your diet.

I am warning you however, the Htipiti is very, very addictive! I have been known to double the recipe when guests are coming over for dinner!

And just so you don’t forget, we are running a Summer Promo at the cookery school at the moment – Book 2 spaces on any class, and get a 3rd places free! So it’s 3 for 2, all around!

So if you are keen on tackling Greek Street Food, you can find all the details on the website. Enjoy!   

 

Greek Salad 

8 ripe tomatoes 
½ – 1 whole cucumber 
½ red onion, sliced into rings 
1 red pepper (ideally, use a Banana Pepper – long, and light green in colour) 
2 heaped tsp dried oregano 
200 grams feta 
About 5 tablespoons of extra virgin olive oil 
Handful of Kalamata Olives 
Salt, to season 

 

  1. Combine all the ingredients. Typically the feta is added on top, whole,and then broken at table when the salad has been served. 

 

Htipiti (Spicy Red Pepper Feta Dip) 

1 x 200 grams pack of feta 
100 grams ricotta 
2 chargrilled peppers (from a jar is fine. I use the Karyatis/Odysea brand) 
1 red chili pepper 
2 tbsp extra virgin olive oil 

 

  1. This is an easy one! Sautee the red chili one medium heat (all seeds removed) until soft.
  2. Then combine all ingredients in a blender / food processor. Do not add any salt to the dip, as the feta will add all the seasoning you need.
  3. The dip should ideally be cool when served.

 

Halloumi and Beetroot Salad 

1 bundle raw beetroot (about 5 medium beetroot) 
1 x pack halloumi 
75 grams walnuts 
1 tsp cumin seeds, toastes
2 ½ tbsp walnut oil 
1 ½ tbsp extra virgin olive oil 
1 tbsp balsamic vinegar 
1 garlic clove, grated finely (Optional)

  

  1. Cook the beetroot in a roasting tray covered with foil for about 45 minutes, 180C fan. To check and see if the beetroot has been cooked, a knife should slide easily through a beetroot with little resistance.
  2. Remove the skin from the beetroot by rubbing them between your hands (gloves should be worn at this point!). Then proceed to slice each beetroot into 6-8 pieces.
  3. Remove all the packaging from the halloumi, and get rid of any excess water. Slice the halloumi into ¼ inch pieces. 
  4. Warm a griddle pan on medium heat, and cook the halloumi for 3 minutes on each side – just until the halloumi catches colour and tenderizes.
  5. To make the dressing combine the last 4 ingredients, and season with salt and pepper.
  6. The last step is to dry fry the walnuts & cumin seeds for about 5 minutes, until they start to release their oils.
  7. Then it’s just a matter of assembling the salad. Because beetroot stains, I tend to cover a plate with the halloumi first and then the beetroot, followed by the walnuts and dressing.

 

Homemade Pita Bread 

165 grams plain flour 
½ tsp salt 
½ tbsp dried active yeast 
1 tsp sugar 
1 tbsp olive oil (bit extra for brushing) 
45 mls lukewarm water 
45 mls lukewarm milk (*make sure to heat the milk until very hot, and then leave to cool to lukewarm)

 

  1. Combine all the ingredients until a roughdough is formed, and knead for about 5 minutes until smooth. 
  2. Set dough aside for 30 minutes in a warm place to rise.
  3. Divide the dough into 3 pieces and roll each piece into 7 inch rounds.
  4. In the meantime warm a frying pan on a medium heat. No oil should be added to the frying pan at this point.
  5. When the pan is ready, brush the bottom with olive oil and fry the pita bread for 2-3 minutes on each side. Make sure to brush both sides of the pita bread with olive oil & sprinkling of salt.
  6. Once the pita bread is ready, place all pita bread in a plastic zip lock bag – this will ensure the pita bread remainsmoist & chewy before serving. 

 

 

 

 

 

 

 

 

By | 2018-07-02T13:42:15+00:00 July 2nd, 2018|Uncategorized|0 Comments

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