RECIPE INSPIRATION
Give your traditional Easter Sunday roast a Greece-inspired makeover this year, with this easy, relaxed menu that’s perfect for spring
Menu starter Tzatziki, houmous and pitta main Lamb kleftiko Ultimate Greek salad dessert Greek revani
RECIPES SARAH AKHURST
Ultimate Greek salad PAGE 67
Lamb kleftiko PAGE 68
SERVES 6-8 V GF HANDS-ON TIME 20 mins TOTAL TIME 20 mins, plus resting
Starter
A few dips served with warm toasted pitta bread make for a great hassle-free starter.
For the tzatziki
◆ 450g Greek yogurt (we used FAGE Total 5% fat)
◆ ½ cucumber
◆ 3 garlic cloves, crushed
◆ 1½ tbsp extra-virgin olive oil
◆ 1 tsp white wine vinegar
For the spiced oregano houmous
◆ 1 x400g tin chickpeas
◆ 2 garlic cloves
◆ 75g tahini, stirred
◆ zest and juice of 1 lemon
◆ 1 tsp ground cumin
◆ 1 tsp paprika, plus a pinch to dust
◆ few sprigs fresh oregano, leaves picked
◆ 1 tbsp extra-virgin olive oil, to drizzle
To serve
◆ toasted pitta bread*
1 To make the tzatziki, put the yogurt in a bowl and whisk until smooth. Grate the cucumber and then squeeze with your hands to remove any excess liquid. Add the cucumber to the yogurt with the garlic, olive oil and vinegar and stir to combine. Season well with salt and pepper, then leave to chill in the fridge for a minimum of 3 hours, or overnight, for the garlic to mellow.
2 For the houmous, drain the chickpeas, reserving the chickpea liquid. Set aside a tablespoon of the chickpeas for garnish, then add the rest of the chickpeas to a mini food processor with all the remaining houmous ingredients except the oil. Blitz to a purée, adding a splash of the reserved chickpea liquid to ensure you have a really smooth houmous. Season to taste and transfer to a serving bowl. Cover and chill until required, removing it from the fridge around 30 minutes before you want to serve it. Sprinkle over the reserved chickpeas, drizzle with the extra-virgin olive oil and dust with a pinch of paprika.
3 Serve the tzatziki and houmous with toasted pitta bread. Leftovers keep for up to 3 days in the fridge. *Serve with gluten-free pittas, if required.
PER SERVING (DIPS ONLY; 1 PORTION OF 6) 247cals; 17g fat (5g sat fat); 13g protein; 4g fibre; 9g carbs; 3g total sugars; trace salt
SERVES 6 VGF HANDS-ON TIME 10 mins TOTAL TIME 10 mins
Side
The salty-sweetness of this classic salad pairs brilliantly with roast lamb.
◆ 600g large vine tomatoes, cut into chunky wedges
◆ 1 red onion, very f
