Posts tagged Greek

Peach, balsamic & heirloom tomato salad

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Peach, balsamic & heirloom tomato salad

M

y sister and I enjoyed a version of this salad on our holidays in Greece and it’s been with us nostalgically since. I’ve sadly forgotten whether it had little cubes of salty pancetta or crumbled feta cheese in it but what I do know is that peaches and balsamic were a hit. A very valid excuse to return and I hope that little Greek taverna is still tucked away in the port of Sivota awaiting our us…

Promise me you won’t dare think about making this salad with out of season tomatoes or peaches in Winter. Its a summer salad where only juicy fresh tomatoes will do – preferably from your bounteous allotment if you are so lucky to have one! I hold no accountability for anyone making this in November and complaining about the lack of flavour…

Serves 2 (as a main / large side)

  • 2-3 large tomatoes (gorgeous ripe heritage / heirloom tomatoes look prettier here, taste amazing and make the salad interesting. Try some yellow or green ones as well as your usual red)
  • 200g cherry tomatoes
  • 1 shallot
  • 2 ripe peaches / nectarines
  • 1 tbsp red wine vinegar
  • Handful of salad leaves e.g. rocket, watercress, lambs lettuce
  • Handful basil leaves
  • Balsamic glaze
  • Flaky salt and black pepper
  • *Optional cheeses – a salty element works fantastically in this salad and a cheese is ideal.  I actually made this with fried halloumi the night before. Think about adding cubed fried halloumi pieces, crumbled feta, goats cheese, shaved parmesan or a big bulging burrata!
  1. Cut the cherry tomatoes in half and place in a bowl. Chop the shallot in half and then into fine half moon slices and add to the tomatoes. Sprinkle over a generous pinch of flaky salt and cracked black pepper (the salt will draw out the juices so don’t be shy here with the seasoning). Add the red wine vinegar, stir and leave to sit for 10 minutes or so.
  2. Slice your large tomatoes into rounds or big chunks – however you like. Mix up the shapes for added texture and interest!
  3. Next, slice the peaches/nectarines into chunky slices.
  4. Get a large serving plate or bowl and add your leaves. Scatter over your sliced tomatoes and peaches/nectarines and season well. Toss in your cherry tomato-shallot mixture with the juices.
  5. Give everything a good and gentle toss together and then rip over the basil leaves.
  6. If using cheese, add this now.
  7. Drizzle over your balsamic glaze and serve!

Harissa Chicken With Orange Herb Barley Salad

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Harissa Chicken With Orange Herb Barley Salad

Jess - Harissa Chicken4Jess - Harissa Chicken3

I

ts safe to say I’m a fan of Greece. The food, the weather, the glassy wakeboard inviting waters and the calming pace of life. I’ve even been partial to the odd Greek wine! I visit every year for my dose of Vitamin D and halloumi and to brush up on my water sports. But I’ll focus on the food for the time being. After experimenting with a unassuming pack of Odysea’s deliciously authentic Saganaki cheese last year it was time to venture into their range a bit more with my appreciation of Greece and the Med. Being the good natured Greek loving company that they are I arrived home one Friday evening after work to a box of delightful goodies to sample and experiment with!

And sample I did.

This recipe is adapted from a Bill Granger combination I once saw and with all the right flavours from Odysea (with the odd ‘forage in the pantry’ twist) it was the perfect foundation for my med inspired dish to help prolong the recent spring sun. The roasted oranges add a really unusual touch here along with the gentle spicing which are a perfect match with Odysea’s punchy, creamy and crumbly feta cheese. Heaps of mint, dill and lemon juice bring it all to life and sooth the post harissa spice! One to give a go on a sunny but still brisk Spring evening.

Serves 4

  • 2 small oranges
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp chilli flakes
  • 1 tsp ‘Odysea Wild Thyme & Fragrant Honey’
  • 2 tbsp olive oil
  • 200g pearl barely or spelt
  • Juice 1 lemon
  • 1 carrot grated
  • 200g ‘Odysea Greek Feta‘, crumbled in large chunks
  • Large handful mint leaves
  • Small handful dill, finely chopped
  • 2 small poussin (or 4 joints of chicken e.g. chicken legs, thighs etc)
  • 4-6 tbsp of ‘Odysea Harissa spread‘ or 2 tbsp harissa paste
  •  2 large garlic cloves
  • Salad to serve – I used a crisp mix of chicory, little gems and watercress dressed in some lemon and extra virgin olive oil (Odysea of course)
  1. Preheat the oven to 220°C.
  2. Marinade the poussin in the harissa, seasoning well and then add 1 pealed, gently crushed garlic clove to each cavity and set aside.Jess - Harissa Chicken5
  3. Slice the oranges thinly and place on a lined baking tray evenly spread. Grind the fennel, cumin and chilli flakes in a pestle and mortar and then add the honey and olive oil and mix well. Coat the oranges slices in the mixture.
  4. Bake in the oven for 20-30 minutes, keeping an eye on them until they begin to caramelise and char. This time with vary depending on how juicy the oranges are. Leave to cool slightly.
  5. Cook the barely or spelt according to the packet instructions until tender then drain well and leave to cool to room temperature.
  6. Meanwhile, turn the oven down to 190°C and place the poussin on a lined baking tray. Bake for around 40 minutes until tender and the juices run clear. Set aside to rest while you finish the salad.
  7. Add the warm oranges slices to the drained grains.
  8. Stir in the juice of the lemon, plenty of salt and pepper and the chopped dill.
  9. Scatter in the crumbled feta, the grated carrot and stir to combine.
  10. Finally, roughly chop the mint at the last minute and add to the grains and stir.
  11. Loosen with a little more lemon or a splash of extra virgin olive oil if needed
  12. Carve your rested poussin in half and serve half each alongside the grain and green salad, scattered with extra mint if you like

NOTES: This would also be lovely with a side of warm pillowy flatbreads, dipped into a cleansing and fresh lime and coriander yoghurt or tzatziki.

For a wine match I would suggest a fresh Chenin Blanc or the slightly aromatic taste of  Viognier.

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