May 26 2021 – Melissa Patterson
1 head romaine lettuce chopped
1 yellow pepper diced
1 red pepper diced
1 pint cherry tomatoes halved
1/2 English cucumber diced
1/4 purple salad onion thinly sliced
Generous amount of feta
Kalamata olives pitted
Mix all veggies and drizzle with olive oil and juice from one lemon. Sprinkle with oregano, Maldon salt (trust me, always use Maldon) and pepper
Cut 3-4 Yukon Gold potatoes into thin wedges
Drizzle with olive oil, salt and pepper
Bake at 375 for 30-45 minutes, until golden brown.
Remove from oven and place potatoes in a bowl sprinkle with lots of feta, more olive oil and dried oregano.
I like boneless, skinless chicken thighs, super flavourful!
Marinate the chicken with;
3 TBS plain Greek yogurt
Zest of one lemon
1 TSP Dijon
2 cloves garlic - pressed or roughly chopped
Healthy drizzle of olive oil
I like to use my hands to massage everything together but feel free to use a large spoon or tongs
Drizzle oil in a pan over medium heat and cook chicken until browned. Once cooked add about 1/3 cup of chicken stock. This is a great way to get all the yummy flavours off the bottom of the pan.
Fried halloumi for the win!
Always a favourite at Greek night and the easiest part of the meal. Just slice, fry and squeeze some lemon over the cooked cheese and eat! Just make sure to pay the cheese dry before frying.