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Greek Village Salad with Grilled Fish

greek · quick · 6 ingredients

nut-free ✓ gluten-free ✓ egg-free ✓
Greek Village Salad with Grilled Fish
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Ingredients

  • white fish — 4 fillets
  • tomato — 3
  • cucumber — 1
  • feta — 150g
  • olive oil — 3 tbsp
  • oregano — 1 tsp

Method

  1. Pan-fry or grill fish.
  2. Chop tomato and cucumber, toss with olive oil and oregano.
  3. Top salad with a block of feta, serve with fish.

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More greek dinners

Greek Chicken Souvlaki

Greek Chicken Souvlaki

greek · normal

nut-free ✓ egg-free ✓
Recipe

Ingredients

  • chicken thighs — 600g
  • lemon — 1
  • oregano — 2 tsp
  • garlic — 2 cloves
  • pita bread — 6
  • greek yoghurt — 1/2 cup
  • cucumber — 1

Method

  1. Cube chicken, marinate in lemon juice, oregano and garlic if time allows.
  2. Thread onto skewers.
  3. Grill or pan-fry, turning, until charred and cooked through.
  4. Warm pita, make a quick tzatziki with yoghurt and grated cucumber.
  5. Serve skewers with pita and tzatziki.
Greek Lamb Bowls

Greek Lamb Bowls

greek · normal

nut-free ✓ egg-free ✓
Recipe

Ingredients

  • lamb mince — 500g
  • couscous — 1.5 cups
  • cucumber — 1
  • tomato — 2
  • feta — 100g
  • greek yoghurt — 1/2 cup
  • oregano — 2 tsp

Method

  1. Fry lamb with oregano.
  2. Prepare couscous.
  3. Bowl up with chopped salad, feta, yoghurt.
Moussaka

Moussaka

greek · weekend

nut-free ✓ egg-free ✓
Recipe

Ingredients

  • lamb mince — 600g
  • eggplant — 2
  • potatoes — 500g
  • diced tomatoes — 400g tin
  • milk — 2 cups
  • plain flour — 3 tbsp
  • butter — 50g
  • parmesan — 50g
  • cinnamon — 1 tsp

Method

  1. Slice eggplant and potato, brush with oil and roast or grill until tender.
  2. Brown lamb mince, add tomatoes and cinnamon, simmer 15 min.
  3. Make a white sauce with butter, flour and milk, stir in half the parmesan.
  4. Layer potato, then lamb sauce, then eggplant in a baking dish.
  5. Top with the white sauce and remaining parmesan.
  6. Bake 180°C 35-40 min until golden on top.
  7. Rest 10 min before slicing and serving.

One recipe is easy. A whole week is the hard part.

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