Conjure up a taverna on 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 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, with a purpose to provide the aubergines with an excellent smoky flavour, and they may cook dinner a whole lot extra speedy.
Meanwhile, make the dressing. Add the garlic to a blending bowl, upload the tahini, multiple tablespoons of olive oil and a touch of the yogurt, then blend till smooth. Whisk within the rest of the yogurt and a squeeze of lemon juice, and season to flavour.
When the aubergines are prepared, and funky enough to address, halve them, then scoop out the flesh right into a huge mixing bowl. Mash till you have got a fantastically smooth puree.
Add the spring onions and mint to the integration bowl of aubergine. Add the lemon zest, season well, then mix within the egg, self-raising flour and baking powder.
Pour a skinny layer of oil right into a massive frying pan and put on a medium warmness. Fry tablespoons of the aggregate for round four minutes on every side, till golden throughout; drain on kitchen paper.
Spoon the tahini yogurt on to a serving plate, top with the recent fritters 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 greater lemon juice, if you like. It needs to be punchy, so that when it coats the veg, it sticks out.
Put a small frying pan on to a medium warmth and drizzle with a bit 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 the usage of. 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 chillies, seeds eliminated, finely chopped
1 bunch flat-leaf parsley, leaves picked, stalks finely sliced
1 x 400g tin chopped tomatoes
Salt and black pepper
20 huge king prawns, shells on
2 crimson onions, peeled
four tomatoes
2 tbsp crimson-wine vinegar
A few sprigs mint leaves
200g feta
2 pinches pul biber
Put a medium-sized pan on a low-medium warmness, pour in the oil, then upload the garlic, chillies and parsley stalks.
Fry for a few minutes, till the garlic is mild golden, then upload 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 completely, then pour right into a big, non-reactive box.
Butterfly the prawns, stir into the tomato sauce, cowl and placed inside the refrigerator. Leave to marinate for as a minimum 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 and separate some of the petals, then cut the tomatoes into quarters. Thread the marinated prawns on to skewers, alternating with the tomato and onion quarters. Put the remaining marinade in a small saucepan and cook down for a couple of minutes, adding a touch of water if want be. Stir in a tablespoon of the 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 skewers on a excessive heat till cooked thru and charred – 4 to 5 mins. Spoon the cooked sauce on to a platter, set up the prawn skewers on top, collapse over the feta and sprinkle with the pul biber and finish with the dressed herbs.
