LIFESTYLE
Evoke the blue skies and warm seas of your holidays with flavourful recipes that celebrate Greek cuisine
BUTTERNUT SQUASH FRITTERS WITH OLIVES & HERBS
SERVES 4 350g butternut squash, grated (using the big holes of a box grater)
1 tsp salt 1 medium white onion, finely chopped
2 spring onions, finely chopped
75g pitted green olives, roughly chopped
4 tbsp chopped mint
2 tbsp chopped parsley
2 tbsp chopped dill
2 eggs, lightly beaten
100g feta, crumbled
50g plain flour
1 tsp baking powder Light olive oil, for frying
FOR THE YOGURT DIPPING SAUCE
4 tbsp Greek-style yogurt
½ tbsp chopped mint
½ tsp ground coriander
½ tsp finely grated lemon zest
2 tsp olive oil Sea salt and freshly ground black pepper
■ First prepare the dipping sauce in order for it to be chilled by the time the fritters are ready. In a bowl, combine all the ingredients, adding salt and pepper to taste. Cover and place in the refrigerator.
■ Place the grated squash in a colander. Add the salt, toss, and let stand for 30 minutes to drain, then squeeze and press it with your hands to remove any last bit of water. Place in a large bowl with the onion, spring onions, olives, herbs, beaten eggs and crumbled feta. Taste, to check the seasoning, and gently mix until just combined.
■ Sift the flour and baking powder into the bowl gradually, while mixing. The batter should be a little runny and not too thick or the fritters will be too starchy. Cover with clingfilm and place in the refrigerator for 30-60 minutes. You can skip this step if you are short of time, but it really helps bring out all the flavours and makes it much easier to form the patties.
■ Form the patties into ping pong-sized balls and slightly flatten with your hand. Set aside. Place a deep frying pan over a mediumhigh heat. Pour oil into the pan to a depth of 1cm and heat. Once hot, add the fritters a few at a time (to keep the oil heat high so that they turn nice and crispy). Fry for about 2-3 minutes on each side or until crispy and golden.
■ Once cooked, place on kitchen paper to soak up excess oil. Serve with the yogurt dip on the side.
GRILLED OCTOPUS ON LENTILS
SERVES 4-6 AS A SHARING DISH
1 octopus, about
1kg, fresh or frozen, cleaned, washed and ready to cook
1 bay leaf
3-4 black peppercorns
1 tbsp red wine vinegar
FOR THE LENTILS
200g small brown lentils
1 bay leaf
1 garlic clove, peeled 2-3 spring onions, chopped
12 cherry tomatoes, diced
½ cucumber, peeled, deseeded and diced
1 tsp dried oregano, plus extra to serve
3 tbsp chopped parsley
70ml early harvest olive oil, plus extra to serve
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