Conjure up a taverna in your kitchen with this 4-route banquet of aubergine fritters, grilled prawns with feta, courgette, and caper salad, and end with a cooling pomegranate sorbet
Starter: smoky aubergine and mint keftedes
Prep 20 min
Cook 1 hr
Makes 16
three aubergines
One small garlic clove, peeled and finely grated
1 tbsp tahini
Extra-virgin olive oil
250g Greek yogurt
Two lemons, one zested, both cut into wedges
Salt and black pepper
Four spring onions, trimmed and finely sliced
A few sprigs of mint leaves, finely sliced
One massive egg
100g self-raising flour
1 tsp baking powder
Olive oil
Heat the grill to medium. Pierce the aubergines throughout with a fork and grill for around 30-forty five mins, turning 3 to four instances, till charred, tender, and cooked via. Alternatively, you could do this at the barbecue or gas hob, providing the aubergines with an excellent smoky flavor, and they may cook dinner much more quickly. Meanwhile, make the dressing. Add the garlic to a blending bowl, the tahini, multiple tablespoons of olive oil, and a touch of yogurt, and then blend till smooth. Whisk within the rest of the yogurt and a squeeze of lemon juice, and season to flavor.
When the aubergines are prepared and funky enough to address, halve them, then scoop the flesh into a giant mixing bowl. Mash till you have got a very smooth puree. Add the spring onions and mint to the integration bowl of aubergine. Add the lemon zest, season well, and mix self-raising flour and baking powder within the egg. Pour a skinny layer of oil right into a massive frying pan and put on a medium warmness. Fry tablespoons of the aggregate for around four minutes on every side, till golden throughout; drain on kitchen paper. Spoon the tahini yogurt onto a serving plate, top with the recent cakes, and end with the closing lemon wedges.
Side dish: courgette salad with dill dressing and crisp capers
Prep 20 min
Cook 5 min
Serves four
Two courgettes, trimmed and peeled into ribbons
Two fennel bulbs, trimmed and peeled into ribbons
½ bunch dill, finely chopped
One heaped tsp Dijon mustard
Two lemons, juiced
Extra-virgin olive oil
Salt and black pepper
Two heaped tbsp capers drained
200g fresh peas, podded
70g pea shoots
70g feta (optionally available)
Put the trimmed courgettes and fennel in a large bowl of iced water and keep to at least one aspect. Put the dill in a small mixing bowl with the mustard and the juice of 1 and a half of the lemons. Whisk in 4 tablespoons of oil and season generously. Taste and add more excellent lemon juice if you like. It needs to be punchy to stick out when it coats the veg. Put a small frying pan on medium warmth and drizzle with some oil. Fry the capers for a few minutes until golden and crisp. Spoon directly to kitchen paper to empty a little. Drain the shaved veg and toss with the peas and pea shoots. Toss through the dressing and collapse through the feta if used. Serve straight away, scattered with the crispy capers and any last dill.
Main: grilled prawns and feta, saganaki-style
Prep 30 min
Marinate 2 hr+
Cook 20 min
Serves four
2 tbsp olive oil
three garlic cloves, peeled and finely chopped
1-2 pink chilies, seeds eliminated, finely chopped
One bunch of flat-leaf parsley, leaves picked, stalks finely sliced
1 x 400g tin chopped tomatoes
Salt and black pepper
20 substantial king prawns, shells on
Two crimson onions peeled
four tomatoes
2 tbsp crimson wine vinegar
A few sprigs of mint leaves
200g feta
Two pinches pul biber
Put a medium-sized pan on a low-medium warmness, pour in the oil, then add the garlic, chilies, and parsley stalks. Fry for a few minutes, till the garlic is mild golden, then add the chopped tomatoes. Half-fill the tin with water, swirl, and upload to the pan. Season properly, carry to a boil, then cook at a rapid simmer for 10 mins till wealthy and thickened. Leave to chill thoroughly, then pour right into a big, non-reactive box. Butterfly the prawns, stir into the tomato sauce, cowl, and place them inside the refrigerator. Leave to marinate for a minimum of a couple of hours.
When you’re equipped to grill the prawns, ideally on a barbeque, prepare the relaxation of the veg. Cut the onions into quarters, separate some petals, and then cut the tomatoes into quarters. Thread the marinated prawns onto skewers, alternating with the tomato and onion quarters. Put the remaining marinade in a small saucepan and cook for a couple of minutes, adding a touch of water.
Stir in a tablespoon of purple wine vinegar and season to flavor. Roughly chop the mint and parsley leaves and toss with the remaining tablespoon of vinegar. Grill the prawn and skewers on excessive heat till cooked through and charred – 4 to 5 mins. Spoon the cooked sauce onto a platter, set up the prawn skewers on top, collapse over the feta, sprinkle with the pul biber, and finish with the dressed herbs.
