Classic Greek salad

Write a classic - shopping list - and enjoy this 'timeless' Greek salad. 

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh oregano leaves
• 250g cherry tomatoes, halved
• 1 large Lebanese cucumber, quartered lengthways, chopped
• 1 small red onion, chopped
• 1 small red capsicum, chopped
• 1/2 cup kalamata olives
• 100g Greek feta cheese

 

Method

1. Place oil, lemon juice, garlic and oregano in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
2. Combine tomato, cucumber, onion, capsicum and olives in a large bowl. Top with feta. Drizzle with oil mixture. Serve.

 

Notes

Serve with: Grilled sausages, kebabs or lamb chops or cutlets.
Tip: If fresh oregano is unavailable, use 1 1/2 teaspoons dried oregano instead.
Greek feta cheese has a slightly firm, crumbly texture, unlike Danish feta, which is soft and creamy. Traditionally served as a whole piece on top of Greek salad, you could also cut feta into cubes and toss through the salad.

Indian-style gazpacho

Spain's famous chilled tomato and vegetable soup, made Indian with fresh chilli, ginger and pappadums, is the perfect start to your night. 

Preparation Time

10 - 70 minutes

Ingredients (serves 6)

• 250g vine-ripened tomatoes, quartered
• 1/2 red onion, coarsely chopped
• 1/2 red capsicum, deseeded, coarsely chopped
• 10cm-piece Lebanese cucumber, peeled, deseeded, finely chopped
• 1 garlic clove, crushed
• 1 tsp grated fresh ginger
• 1 small fresh red chilli, deseeded, finely chopped
• 1 tbs chopped fresh coriander
• 2 small cooked pappadums, coarsely broken
• 250ml (1 cup) chilled vegetable stock
• 1 tbs white wine vinegar
• 1 tsp caster sugar
• Natural yoghurt, to serve
• Coriander leaves, to serve

 

Method

1. Place the tomato, onion, capsicum, cucumber, garlic, ginger, chilli and coriander in the jug of a blender and blend until almost smooth. Add pappadum and blend until the mixture thickens slightly.
2. Transfer the tomato mixture to a large bowl. Stir in the stock, vinegar and sugar. Season with salt and pepper. Transfer the tomato mixture to an airtight container. Place in the fridge for 1 hour to chill.
3. Pour the tomato mixture among serving glasses. Top each glass with a small dollop of yoghurt and a coriander leaf to serve.

Little Indian-spiced vegetable pies with raita

Ingredients (serves 4)

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1/4 tsp dried chilli flakes
• 1/2 tsp garam masala
• 60ml (1/4 cup) olive oil
• 1 large parsnip, peeled
• 1 onion
• 2 zucchini, ends trimmed
• 1 small sweet potato, peeled
• 2 garlic cloves, sliced
• 6 fresh curry leaves*
• 120g cherry tomatoes, halved
• 4 (25 x 25cm) shortcrust pastry sheets
• 1 egg, lightly beaten
• 1/2 tsp mild paprika
• Mango chutney and raita*, to serve

 

Method

1. Preheat the oven to 200°C.
2. Place cumin and coriander seeds and dried chilli in a mortar and pestle and grind coarsely (or you can use 1 teaspoon each of ground cumin and coriander). Combine spices with garam masala and oil. Season with salt and pepper.
3. Chop parsnip, onion, zucchini and sweet potato into equal-sized pieces, toss in oil mixture, add garlic and curry leaves and spread onto a flat baking tray. Roast for 40 minutes, turning occasionally, until golden at the edges. Set aside to cool (this can be done in advance). Add the tomatoes and toss to combine.
4. Use a 23cm round template to cut out 4 circles from pastry and place on a greased baking sheet. Divide vegetables between pastry rounds, leaving a 3cm border. Turn border in, fluting the edges. Brush edges with egg and sprinkle with paprika.
5. Bake for 25 minutes until golden. Serve with chutney and raita.

 

Notes

• * Curry leaves are available from good greengrocers. Raita is available from Indian takeaways or use sour cream.

Chickpea burgers with raita

Topped with a refreshingly tangy sauce, these low-fat vegetarian burgers are perfect for a casual summer dinner that won’t break the bank. 

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 250g (1 cup) low-fat natural yoghurt
• 1 small Lebanese cucumber, halved, seeded, finely chopped
• 1 tbs fresh lemon juice
• Olive oil spray
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 tsp curry powder
• 1 zucchini, ends trimmed, coarsely grated
• 400g can no-added-salt chickpeas, rinsed, drained
• 110g mixed-grain dried (packaged) breadcrumbs
• 1 egg, lightly whisked
• 1 tbs chopped fresh coriander
• Plain flour, to dust
• 2 wholegrain bread rolls, split, toasted (see note)
• Baby spinach leaves, to serve

 

Method

1. Combine the yoghurt, cucumber and lemon juice in a bowl. Cover the raita and place in the fridge to chill.
2. Heat a frying pan over medium-low heat. Spray with oil. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the curry powder and cook, stirring, for 1-2 minutes or until aromatic. Add the zucchini and cook for 2 minutes or until soft.
3. Process the chickpeas in a food processor until they resemble coarse breadcrumbs. Transfer to a bowl. Add the onion mixture, breadcrumbs, egg and coriander. Mix until well combined. Dust your hands with flour. Shape the mixture into 4 patties.
4. Heat a large frying pan over medium-high heat. Lightly spray with oil. Cook the patties for 3-4 minutes each side or until golden.
5. Divide bread among serving plates. Top with spinach, patties and raita.

 

Notes

Wholegrain bread rolls are only available when baked in store.

Baked kibbeh

These traditional lamb mince balls with cucumber salad will take your taste-buds on a journey to the Middle East. 

Preparation Time

40 minutes

Cooking Time

35 minutes

Ingredients (serves 4)

• 120g (2/3 cup) Naytura Cracked Wheat
• 400g lamb mince
• 1 brown onion, coarsely grated
• 2 tbs chopped fresh mint
• 1/2 tsp ground allspice
• 2 tsp toasted pine nuts
• 1/4 tsp sumac
• Olive oil, to grease
• Natural yoghurt, to serve
• Lebanese bread, to serve
• Lemon wedges, to serve

• Cucumber salad

• 4 Lebanese cucumbers, peeled, quartered lengthways, coarsely chopped
• 4 tomatoes, coarsely chopped
• 1/2 red onion, thinly sliced
• 1/2 cup fresh continental parsley leaves
• 1 tbs fresh lemon juice
• 2 tsp extra virgin olive oil
• 1 garlic clove, crushed
•  

Method

1. Place cracked wheat in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain through a fine sieve, pressing to remove excess moisture.
2. Place 350g mince and half the onion in a large bowl. Add the cracked wheat, mint and half the allspice, and season with salt and pepper. Use wet hands to mix until well combined.
3. Cook remaining mince in a non-stick frying pan over medium-high heat, stirring with a wooden spoon to break up any lumps, for 2 minutes or until mince changes colour. Add the remaining onion and cook for 2 minutes or until the mince is cooked and the onion is soft. Stir in the pine nuts, sumac and the remaining allspice. Season with salt and pepper. Set aside to cool completely.
4. Preheat oven to 200°C. Brush a baking tray with oil to grease. Divide the cracked wheat mixture into 16 even portions. Roll 1 portion into a ball. Holding the ball in the palm of your hand, press your index finger into the centre of the ball to make a cup shape. Place 1 teaspoon of the pine nut mixture in the cavity. Bring the edges together to seal, then roll into a slightly elongated egg shape. Repeat, in 15 more batches, with the remaining cracked wheat mixture and pine nut mixture.
5. Place the kibbeh on the prepared tray. Bake in oven, turning halfway through cooking and brushing occasionally with juices, for 30 minutes or until cooked.
6. Meanwhile, to make the cucumber salad, combine the cucumber, tomato, onion and parsley in a bowl. Whisk together the lemon juice, oil and garlic in a small bowl. Season with salt and pepper. Add the lemon dressing to the cucumber mixture and toss to combine.
7. Serve the kibbeh balls with cucumber salad, yoghurt, bread and lemon wedges.

Notes

You can also serve these kibbeh balls as part of a mezze meal, which is a favourite in Lebanon. This "grazing" meal consists of a series of small dishes that are set out for guests to nibble on. Simply halve the size of the kibbeh and reduce the cooking time to 15 minutes. Serve with hummus, baba ghanoush, labne and Lebanese bread for a magnificent meal.

These traditional lamb mince balls with cucumber salad will take your taste-buds on a journey to the Middle East.

Chicken with Garlic, Basil, and Parsley

Ingredients

• 1 tablespoon dried parsley, divided
• 1 tablespoon dried basil, divided
• 4 skinless, boneless chicken breast halves
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 2 tomatoes, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Amount Per Serving  Calories: 150 | Total Fat: 3.1g | Cholesterol: 67mg