Greek recipes

OPA!

Almost all of us have missed out on our annual summer holiday in the sun. Fear not though, you can recreate some beautiful Greek dishes (if not the weather) at home with the help of FRAN STEVENS, aka The Food Wife. SPICED HALLOUMI WITH POMEGRANATE Serves 2-4 Salty cheese with a lightly spiced coating and a hint of sweetness in the dressing makes a great combination in this summer dish.

This is best served immediately after frying the halloumi although it can afford to sit for 10 minutes or so, but do dress it at the last moment.

The dressing can be made as a larger amount in a jar and used for other salads. You will only need a tablespoon for this.

This dish is perfect as part of a larger meal with accompanying salads or served with a few salad leaves as a starter.

Ingredients 1 tbsp (chilli infused) oil Ras al hanout 225g halloumi

To serve 1 tbsp pomegranate seeds 1 tbsp balsamic & oil dressing (3 parts oil, 1 part vinegar)

Method Begin by slicing the block of halloumi into eight roughly even slices (go from the short end). Place them on a piece of kitchen paper, and another on top, and gently press to remove excess moisture.

Sprinkle each side of the halloumi with a tiny pinch of ras al hanout. Heat the oil in a non stick frying pan over a medium heat. Carefully lie each piece of halloumi into the pan, ensuring none are overlapping. Fry for a few minutes on each side, until golden. Transfer to a serving plate.

When ready to serve sprinkle over the pomegranate seeds and drizzle with the balsamic dressing.

GREEK STYLE LAMB CHOPS Serves 2 This is a really quick and easy way to prepare and cook lamb which leaves you with deliciously flavoursome meat that can be done under a grill or (if the weather allows it!) on a barbecue. The combination of olive oil, oregano, lemon and garlic sings of Greece and the quantities I’ve given here can be easily scaled up to feed a larger crowd. Ingredients 4 lamb chops 1 tbsp olive oil 1 unwaxed lemon (zest and juice) 2 cloves garlic (crushed) 1 tsp dried oregano Pinch each of salt and pepper

Method

Combine all the ingredients in a sealable bag or in a dish covered with cling film.

Marinate for at least half an hour in the fridge, removing it 20 minutes before you want to cook it. Cook under a hot grill or BBQ for a few minutes on each side (approximately three minutes a side for medium/ four minutes for medium-well/five minutes for well). Rest for two minutes before serving.

This is good with herby potatoes and salad. I also like it with Greek yogurt on the side with fresh mint stirred through it. BAKED FETA Serves 2-4 as part of a mezze Baked feta has been a revelation in our household. Whilst I’ve always loved it in its regular state, The Food Husband has never been particularly fussed by it. But he loves this, so it’s been a real favourite this summer!

Ingredients 200g block of feta 2 tbsp runny honey Pinch of oregano Pinch of dried chilli flakes

Method Preheat your oven to 200°C (fan).

Place the feta in a small baking dish. Drizzle over the spoonful of honey and sprinkle the oregano and chilli across the top.

Bake for 10-15 minutes and serve immediately.

It’s particularly good as part of a mezze with hummus, salad and flatbreads.