Delicious Greek suppers

Bring the taste of summer home with these deliciously simple Greek dishes, perfect for serving in the sun with family and friends and a glass of chilled wine

Aubergine and tomato salad

Ready in 30 minutes


4 tbsp olive oil
2 aubergines, diced
3 garlic cloves, sliced
good pinch chilli flakes
4 ripe tomatoes, finely diced
good pinch of sugar
juice of 1/2 lemon
2 tbsp chopped fresh dill


1 Heat the oil in a large non-stick frying pan, add the aubergine and a good pinch of salt and stir to coat in the oil. Gently cook for 15 minutes, stirring frequently until tender and just beginning to char at the edges. Add the garlic and chilli, cook for a couple of minutes.

2 Stir in the tomatoes, sugar and lemon juice. Cook for 10 minutes until the tomatoes soften. Check the seasoning and stir in the dill. Serve warm or chill for later.

Baked lamb koftas

Ready in 1 hour


1 tbsp olive oil
500g baby new potatoes, sliced
100g pitted black olives
100g feta, crumbled
For the koftas:
450g 5% fat lamb mince
1/2 tsp each ground cumin and ground coriander
2 garlic cloves, crushed
2 tbsp chopped fresh mint
For the sauce:
2 tbsp olive oil
2 red peppers, sliced
1 courgette, halved andsliced
1 onion, finely chopped
3 garlic cloves
3 tbsp chopped fresh oregano
400g can tomatoes
good pinch sugar


1 Preheat the oven to 200°C/180°C fan/ Gas 7 and heat the oil in a medium roasting tin for 5 minutes. Simmer the potatoes in boiling water for 5 minutes until just tender. Drain well and add to the hot oil. Roast for 20 minutes, shaking the pan every now and then until nicely golden and tender. Set to one side.

2 Combine the kofta ingredients together in a bowl and season very well. Shape into 16 oval patties and place in a non-stick roasting tin. Roast in the oven for 15 minutes, turning once until nicely browned.

3 To make the sauce, heat the oil in a large non-stick ovenproof dish and add the peppers and courgettes. Cook over a medium high heat for 5 minutes until just charred around the edges. Set to one side. Reduce the heat, add the onion and garlic and gently cook for 10 minutes until softened adding more oil if needed.

4 Add the oregano, tomatoes and sugar plus 300ml water. Bring to the boil and simmer for 10 minutes. Add peppers and courgettes, potatoes, koftas and olives. Gently combine, check the seasoning then scatter over the feta. Roast for 10-15 minutes. Serve straight away.

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