Tag: Greek
Greek Salad

Greek Salad

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Next up as part of this banquet is this delish Greek salad. Traditionally a Greek salad is made up of the classically Greek ingredients Romaine lettuce, feta and olives to make a beautiful salty, sweet and refreshing salad all in one! This salad, like most, is very quick and easy to put together, and makes a delish light lunch on it’s own! In this selection of mezes though it acts as a great refreshing dish to pair with the warm, aromatic ones.

Recipe

Makes 1 Meze dish

Time: 5 minutes

Ingredients

  • 3 Vine tomatoes
  • 5cm Length of Cucumber
  • 1/4 Red pepper
  • 2 Leaves of Romaine lettuce
  • 5g Feta cheese
  • A few Olives, halved
  • A Drizzle of Balsamic vinegar
  • A Drizzle of Olive oil

Method

  1. Take a sharp knife and quarter the tomatoes. Then slice the cucumber into quarters length ways, and then chop along the batons to make small pieces. Then dice the pepper into similarly sized pieces.
  2. Rip the lettuce into pieces and scatter the over over serving dish. Then scatter over the tomatoes, pepper and cucumber. Crumble the feta over the salad and then scatter the olives.
  3. Finish with a drizzle of the balsamic and olive oil and serve!

Thanks for reading!
Emma x
Aromatic Aubergine Bake

Aromatic Aubergine Bake

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First meze dish up is this delicious aubergine bake! This one, like most of the others, will taste amazing as a dish on it’s own, but also works fantastically in this meze banquet. The aubergine is gently spiced with something called rasel hanout, a middle eastern spice blend that works incredibly with earthy vegetables like aubergine, and will also work really well with courgette, squash and tomatoes. This dish will be a warming, nourishing taste to the banquet, which will balance well with the other lighter, sharper dishes.

Recipe

Makes 1 Mezze dish

Time: 10 minutes, plus cooking time

Ingredients

  • 1 Aubergine
  • 1 tbsp Olive oil
  • 1 Red pepper
  • 1 tsp Rasel Hanout
  • 4 Vine tomatoes
  • Salt and Pepper to season
  • 50g Feta
  • 25g Pomegranate seeds
  • A handful of Parsley to garnish (optional)

Method

  1. Pre-heat the oven to 180˚C.
  2. Chop the aubergine into small chunks. Heat the oil in a pan and then add the aubergine. Brown it on all sides and then add the peppers and the rasel hanout. Stir to coat everything in the spice and then leave to soften for 5 minutes, stirring occasionally, and then take off the heat. Season with a little salt and pepper and then tip the mix into an oven-proof serving dish.
  3. Arrange the tomatoes around the dish and then put the whole thing in the oven to bake for 10 minutes.
  4. Once out of the oven sprinkle over the feta, pomegranate, and parsley and serve warm!

Thanks for reading!

Emma x