TOMATO & FETA SALAD WITH
SOY-ROASTED PUMPKIN SEEDS
SERVES 4-6
Begin this recipe 1 day ahead.
250g block Greek feta, halved
horizontally
1 tbs fish sauce
(^1) / 2 cup(125ml)redwine vinegar
1 tbscastersugar
1tspcorianderseeds
2 green tomatoes (substitute firm red
tomatoes),cutinto5mmslices
(^1) / 2 cup (80g) pumpkin seeds (pepitas)
2 tsp soy sauce
1tspsesameoil
2ox-hearttomatoes(substitute best
available),thinly sliced
3blackRussiantomatoes(substitute
best available), cut into wedges
250g cherry tomatoes, halved
1tbsextravirginoliveoil,
plus extra to drizzle
Vietnamesemint leaves and
finely grated horseradish (optional),
to serve
Tossfetaandfishsauceinabowl,cover
with plastic wrap and chill overnight
to marinate.
Meanwhile,to make the pickled green
tomatoes, place vinegar, sugar, coriander
seedsandapinchofsaltflakesina
saucepan over high heat and bring to
theboil.Removefromheatandcool
to room temperature. Arrange sliced
greentomatoinanon-reactivecontainer
andpouroverpicklingliquid.Chill
overnight to pickle (if using red tomatoes,
stand for 2 hours to pickle instead).
Thenextday,preheattheovento
180°C. Grease a baking tray and line
withbaking paper.
Tos spumpkinseeds,soyandsesame
oilonpreparedtrayandtoast,stirring
halfway, for 8 minutes or until toasted.
Tossremainingtomatoesinalarge
servingbowlwitholiveoiland^1 / 2 tsp salt
flakes. Drain pickled tomatoes, add to
tomato mixture and toss to combine.
Topwithfetaandscatterwithtoasted
pumpkinseed,mintandhorseradish,if
using. Drizzle with extra olive oil to serve.
BARBECUE PRAWN SOUVA,
YOGHURT AND CUCUMBER
SERVES 4
Begin this recipe at least 1 day ahead.
1cup(60g)smokingwoodchips
(from barbecue and DIY shops)
300gGreek yoghurt
1 tsp dashi powder (from Japanese
food shops)
Juiceof^1 / 2 a lemon, plus extra
wedges to serve
16 large green prawns, peeled,
deveined
1tspchoppedthymeleaves
1 garlic clove, crushed
2tbsextravirginoliveoil
6 Greek pita breads
(^1) / 2 bunch coriander, sprigs picked
PICKLEDCUCUMBERS
400g baby cucumbers (cukes)
2 long red chillies
1staranise
1garlicclove,thinlysliced
(^1) / 2 tsp fennel seeds
2 cups (500ml) white vinegar
100g each brown and caster sugar
For pickled cucumbers, place cucumbers
in a 1L (4-cup) heat-proof container. Place
allremainingingredientsand1tbstable
saltinasaucepanandbringtotheboil.
Pour pickling liquid over cucumbers, cover
andchillforatleast24hourstopickle.
To make s moke d yoghur t, line t he bas e
ofaheavy-basedsaucepan,withafitted
lid,with2layersoffoil.Spreadwoodchips
across foil, cover with lid and place over
high heat for 10 minutes or until smoking.
Line a colander that fits inside the pan
without touching the base with a clean
Chux cloth. Add yoghurt and fold over
clothtocover.Workingquickly,remove
pan from heat, place colander in pan,
coverandstandfor1hourtoinfuse.
Remove colander with smoked yoghurt
frompanandchillfor2hoursorovernight
until completely chilled. Transfer chilled
yoghurttoabowlandstirthroughdashi,
lemonjuiceandapinchofsaltflakes.
Meanwhile, toss prawns, thyme, garlic
and oil in a bowl. Cover and chill for at
least 1 hour to marinate. Heat a
barbecue or chargrill pan to high heat.
Wrappitasinfoilandplaceongrillto
warmthroughwhileyoucookprawns.
Grillprawnsfor1-2minuteseach side
or until just cooked through.
Usingtongs, remove cucumber and chilli
from pickling liquid and halve lengthways.
Spread some yoghurt onto each pita.
Top with cucumber, chilli and prawns,
and scatter with coriander sprigs. Roll up
and secure with baking paper to serve.
SAGANAKIHOT DOGS WITH
BEETROOT RELISH
MAKES 6
(^1) / 3 cup (50g) plain flour
2 eggs, lightly beaten
100g fine fresh breadcrumbs
6 x 50g 1cm-thick wedges
kefalograviera cheese (hard Greek
cheese–fromGreekfoodshopsand
good grocers, substitute haloumi)
(^1) / 2 savoy cabbage, finely shredded
(^1) / 2 cup (150g) Kewpie mayonnaise
1 tbswholegrainmustard
2 tbs finely chopped dill, plus extra
dill sprigs to serve
Sunfloweroil, to deep-fry
6 brioche hot dog buns, halved
BEETROOT RELISH
2 beetroot, peeled, coarsely grated
1 onion, coarsely grated
1staranise
1 tsp yellow mustard seeds
(^1) / 3 cup (75g) caster sugar
(^1) / 3 cup (80ml) balsamic vinegar
For the beetroot relish, place all
ingredients,^1 / 2 cup (125ml) water and
agenerouspinchofsaltflakesina
saucepan. Cover with a lid, place over
high heat and bring to the boil. Reduce
to medium-low heat and cook, covered
andstirringregularly,for20minutesor
untilliquidisabsorbedandbeetroot
issoftened.Setasidetocool.
Meanwhile,place flour, eggs and
breadcrumbsinseparateshallowbowls.
Dust kefalograviera wedges with flour,
shaking off excess, then dip in egg and