I was in Greece last week, where the temperatures topped 32°C and it was impossible to think about moving from the shade until 6pm. Any time spent in the kitchen preparing food had to be brief and undemanding, requiring as little additional heat as possible. Cooking big meals was the last thing on anyone’s mind. I was staying with an old friend who was shortly heading back home to New Zealand and the challenge was to use up as much of the food as possible that she had left from her stay. One evening I was tasked with making a dish for a small dinner party of locals.
Felicity pointed me towards a bunch of island grown beetroot, a couple of red onions and a handful of mint that had seen better days and said, ‘Can you make something with that, darling?’. There were oranges and lemons in the fruit bowl, a well-stocked spice cupboard and a huge tub of Greek yogurt in the fridge. I started to think about how to combine them. Given our location it would have been easy to have made a simple knee jerk salad with yogurt and walnuts or olives and feta, but I cast around for a different approach. For less predictable Mediterranean flavours.
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