Greek salad & an oh-so-summery prawn splendour!
That simple, yet flavour-infused Greek salad springs to mind whenever you think of Mediterranean food. So, let your tastebuds flirt with this classic staple… and side to almost every dish.
The Greek salad.
This entrée proves that the best food doesn’t have to elaborate. For the Greek salad, you’ll need:
- 1 cucumber, unpeeled and sliced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 pint of cherry tomatoes, halved
- ½ red onion, sliced in half-rounds
- 225 grams of feta cheese, diced
- ½ cup olives pitted.
For the vinaigrette:
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ cup red wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ cup olive oil.
This ‘recipe’ is really just two steps. Place the cucumber, capsicum, tomatoes and red onion in a bowl. For the sauce, whisk the oregano, garlic, mustard, vinegar and salt and pepper in a second bowl, slowly add the olive oil as you’re whisking the mixture. Pour the vinaigrette over the vegetables. Dress with feta and olives, then toss. Sit for 30 minutes, to let the flavours mature.
Baked prawns, in summery spices.
If you can’t get to Greece or Spain, this dish will take your tastebuds there. It’s prawns, doused in Mediterranean spices, then quickly cooked in a light, white-wine olive oil sauce. Tummy grumbling?
It’s paella, with a healthy spin. And it’s really hard to mess this one up.
You’ll need prawns, paprika, coriander, parsley, cayenne, flour, shallots, tomato, garlic, capsicums and vegetable broth. For the sauce, it’s a simple combination of olive oil, white wine and lemon.
Just follow these steps:
- Place peeled prawns (dry) in a bowl. Add a little flour, spices, and salt and pepper. Toss, like you’re Nigella Lawson.
- Take a large skillet, heat olive oil over medium heat. Add the shallots and garlic to cook until fragrant. Toss in capsicum and once cooked, the prawns. Fry for two minutes.
- Now, the liquid! Pour in diced tomatoes, vegetable broth, white wine, and lemon juice. Cook for five minutes, drowning the prawns with a spoon. Once cool, sprinkle with fresh parsley.
Add a side of rice if you’re hungry.
And, remember, those Omega 3s aren’t produced naturally in the body. While dishes like this give a healthy dose of the essential fatty acids, you might not be cooking like this every day. Supplement Omega 3 by adding Zinzino’s Balance Oil to your morning routine.