Dips & Bits
Great — every time I sit down in front of the TV, Britain seems to win another gold medal!
A healthy lunch while vegging on the sofa consists of lightly toasted pita bread with salad and dips. Apart from the trusted stand-bys of humus, taramasalata, olives and Greek salad this might include:
Tzaziki (yoghurt dip)
150ml Greek yoghurt; 2TB cucumber, grated & squeezed; 1/4 onion, finely chopped; 1 clove garlic, crushed with salt; 1tsp mint, shredded; black pepper
— simply mix together.
Melitzanosalata (aubergine dip)
1 aubergine
prick all over with a fork and roast at 175°C ca. 1h until collapsed. Cool and scoop out flesh
1 onion, chopped; handful breadcrumbs; 1TB yoghurt or Tahini; 2 cloves garlic, crushed with salt; small handful flatleaf parsley, chopped; 2TB lemon juice; 75ml olive oil; pepper
Process and adjust texture by adding more breadcrumbs or oil.
Salata Faki (lentil salad)
200g green or puy lentils; 2 onion quarters; 2 cloves; 2 bay leaves; zest ½ orange, if handy
Cover with water and simmer ca. 30 minutes or until lentils are soft. Do not add salt or they may remain tough. Drain and remove aromatics.
100ml olive oil; 50ml white wine vinegar; 2tsp dried oregano; 1 clove garlic, crushed with salt; pepper
Mix and stir into hot lentils.
1 stick celery; 2 spring onions
Slice finely and mix into the salad when cold.
Denni