大象传媒

Classic Greek Salad

INGREDIENTS:

• ½ red onion, peeled and finely sliced
• 1 tbsp red wine vinegar
• Sea salt and freshly ground black pepper
• 4 ripe vine tomatoes
• 1 cucumber
• 1 green pepper
• Large handful of pitted black olives
• Extra virgin olive oil
• 1 x 200g block of feta
• 1 tsp dried oregano

METHOD:

1. Peel and finely slice the red onions and place in a small bowl with the red wine vinegar and a good pinch of salt and pepper.
2. Chop the tomatoes into large chunks and place in a large serving bowl.
3. Halve the cucumber and cut into thick half moons.
4. Cut the pepper into rounds, discarding the seeds.
5. Place both in the bowl with the tomatoes and the black olives.
6. Add the onion and vinegar to the bowl and drizzle with 3 tablespoons of extra virgin olive oil.
7. Toss together, taste and adjust the dressing.
8. Then serve with the feta block on top, a little more oil and sprinkled with the dried oregano.

Watermelon and Feta Salad

INGREDIENTS:

• ½ red onion, peeled and finely sliced
• 1 tbsp red wine vinegar
• Sea salt and freshly ground black pepper
• 1 cucumber
• Extra virgin olive oil
• 1 x 200g block of feta
• 1 Large watermelon wedge
• Handful of mint / basil

METHOD:

1. Really similar to the traditional salad above; peel and finely slice the red onions and place in a small bowl with the red wine vinegar and a good pinch of salt and pepper.
2. Chop a large wedge of watermelon into chunks and place in a large serving bowl.
3. Halve the cucumber lengthwise and cut into thick half moons.
4. Place both in the bowl with the watermelon.
5. Pick a handful of mint or basil leaves and finely slice and add to the bowl.
6. Add the onion and vinegar to the bowl and drizzle with 3 tablespoons of extra virgin olive oil.
7. Toss together, taste and adjust the dressing.
8. Then serve with the feta block on top and a drizzle of more olive oil.

Spiced Filo Wrapped Feta in Honey

INGREDIENTS:

• 1 x 200g block of feta
• 1 sheet of filo pastry
• Olive oil
• Sea salt and freshly ground black pepper
• A couple of tablespoons of honey
• 1 garlic clove
• A few sprigs of thyme
• A pinch of dried chilli flakes

METHOD:

1. Drain a block of feta (I like to sit mine on kitchen paper for a bit first. Make sure it’s very dry!)
2. Then wrap it in a sheet of filo with a bit of olive oil, sea salt and pepper.
3. Fry in a small pan over a medium heat, in a few tablespoons of olive oil for around 3 mins on each side.
4. Finish with honey, a crushed garlic clove, thyme and chilli… let the honey bubble away in the pan for a minute to get it really sticky.
5. Perfect as part of a meze, brunch, or for lunch with a big salad.

BBQ Wrapped Feta

INGREDIENTS:

• ½ red onion, finely sliced
• 1 x 200g block of feta
• A handful of cherry tomatoes, halved (or 1 large ripe tomato, sliced)
• Zest of ½ lemon
• ½ tsp dried oregano
• Sea salt and freshly ground black pepper
• Olive oil

METHOD:

1. Tear a large sheet of foil, big enough to wrap around all the ingredients.
2. Place the sliced onion in the middle and the feta on top.
3. Scatter over the cherry tomatoes, and finely grate over the lemon zest.
4. Sprinkle with the oregano, season well and drizzle everything with olive oil.
5. Seal to make a parcel, making sure it is sealed tightly with no gaps.
6. You can cook in an oven at 200 degrees for around 15-20 minutes, or in the coals of a BBQ, when they are not blazing hot and have turned white.
7. Carefully unwrap the foil, and serve the charred feta and veg.