Greek

Chicken souvlaki recipe View Ingredients View Nutrients
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Ingredients
  • 3 teaspoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1-2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 small (170g each) chicken breast fillets
  • 2 tomatoes, cut into thin wedges
  • 1 small red onion, cut into thin wedges
  • 1/4 cup (40g) pitted kalamata olives
  • 100g feta, crumbled
  • 1/4 cup flat-leaf parsley leaves
  • 4 pita bread rounds, warmed
  • Tzatziki, to serve
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Nutrients
  • Calories: 2469 kj
  • 25g FAT TOTAL:
  • 7g SATURATED FAT:
  • 4g FIBRE:
  • 50g PROTEIN:
  • 117mg CHOLESTEROL:
  • 765.33mg SODIUM:
  • 5g CARBS (SUGAR):
  • 40g CARBS (TOTAL):

Chicken souvlaki

This fresh take on souvlaki makes a quick and easy Monday night meal.

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Bougatsa (custard parcels) recipe View Ingredients
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Ingredients
  • 3 1/2 cups milk
  • 1/2 cup white sugar
  • 2/3 cup plain flour
  • 2 tablespoons cornflour
  • 1 tablespoon vanilla sugar
  • 1 tablespoon vanilla essence
  • 4 egg yolks
  • 1 lemon, rind finely grated
  • 14 sheets filo pastry
  • 150g unsalted butter, melted
  • 2 tablespoons cinnamon sugar (see note)

Bougatsa (custard parcels)

Delight your taste-buds by biting into these crisp filo pastries with warm custard filling.

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Beef and grilled vegetable moussaka Recipe View Ingredients View Nutrients
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Ingredients
  • 2 small (about 200g each) red capsicums, quartered, deseeded
  • Olive oil spray
  • 2 medium (about 1kg) eggplant, cut lengthways into 1cm-thick slices
  • 3 large (about 500g) zucchini, trimmed, cut lengthways into 1cm-thick slices
  • 45g (1/2 cup) dried (packaged) multigrain breadcrumbs
  • 2 tablespoons finely grated parmesan
  • 2 tablespoons finely grated reduced-fat cheddar
  • Mixed salad leaves, to serve
  • 1/2 teaspoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g extra-lean beef mince
  • 1 x 800g can no-added-salt chopped tomatoes
  • 1 teaspoon dried oregano
  • 500ml (2 cups) skim milk
  • 2 tablespoons reduced-fat dairy spread
  • 40g plain flour
  • Pinch of ground nutmeg
  • 1 egg, lightly whisked
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Nutrients
  • Calories: 1410 kj
  • 10g FAT TOTAL:
  • 4g SATURATED FAT:
  • 8.5g FIBRE:
  • 32g PROTEIN:
  • 29g CARBS (TOTAL):

Beef and grilled vegetable moussaka

Add veggies to this Greek favourite and you’ve got a meal that’s hearty and healthy, not to mention freezer-friendly!

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Fried haloumi with Greek peperonata View Ingredients
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Ingredients
  • 175g pkt Vine Sweet Minicaps Baby Capsicums, halved lengthways, deseeded
  • 1 baby fennel, trimmed, sliced
  • 1 red onion, cut into wedges
  • 2 garlic cloves, thinly sliced
  • 2 fresh bay leaves
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 tablespoon ouzo (optional)
  • 180g pkt haloumi, sliced
  • Chopped fresh continental parsley, to serve
  • Lemon wedges, to serve

Fried haloumi with Greek peperonata

Meet the vegetarian dish that dreams are made of – crispy, golden haloumi served on top of a rich capsicum and…

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Greek-style meatball sandwich View Ingredients
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Ingredients
  • 500g lean beef mince
  • 1/2 small red onion, finely diced
  • 2 cloves garlic, crushed
  • 2 tablespoons oregano leaves, finely chopped plus extra leaves, to garnish
  • 1 tablespoon olive oil
  • 4 long crusty bread rolls, split
  • 1/4 cup garlic aioli
  • 1 cup baby rocket leaves
  • 2 vine-ripened tomatoes, sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 60g feta cheese, crumbled
  • 1/4 cup pitted Kalamata olives, sliced
  • Lemon wedges, to serve

Greek-style meatball sandwich

Oppa! This moreish Mediterranean meatball sub is packed with herby beef mince meatballs, Greek salad and crumbly feta.

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Inside-out Greek salad View Ingredients
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Ingredients
  • 8 cherry tomatoes, quartered
  • 1/4 red onion, finely chopped
  • 8 kalamata olives, pitted, finely chopped
  • 1/4 red capsicum, finely chopped
  • Fresh lemon juice, to drizzle
  • Extra virgin olive oil, to drizzle
  • 8 baby cucumbers
  • 100g feta, to crumble
  • oregano leaves, to sprinkle

Inside-out Greek salad

For a quick and easy starter, try our inside-out Greek salad, complete with feta, olives and cherry tomatoes.

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Mixed melon Greek salad View Ingredients View Nutrients
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Ingredients
  • 1/4 (300g) rockmelon
  • 1/4 (300g) honeydew melon
  • 200g tomato medley, quartered
  • 1 Lebanese cucumber, thinly sliced
  • 1 small red onion, thinly sliced into rounds
  • 1/3 cup pitted kalamata olives
  • 2 tablespoons fresh oregano leaves
  • 1/3 cup small fresh basil leaves
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 100g fetta, cut into 1cm cubes
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Nutrients
  • Calories: 835 kj
  • 12.8g FAT TOTAL:
  • 4.9g SATURATED FAT:
  • 5.1g FIBRE:
  • 6.9g PROTEIN:
  • 17mg CHOLESTEROL:
  • 496mg SODIUM:
  • 11.2g CARBS (TOTAL):

Mixed melon Greek salad

Rockmelon and honeydew melon give this Greek salad a fresh twist.

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Fish saganaki with garlic toasts View Ingredients View Nutrients
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Ingredients
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1 medium red onion, finely chopped
  • 1 long red chilli, finely chopped
  • 800g can diced tomatoes
  • 1 teaspoon dried oregano
  • 650g firm white fish fillets, cut into 8 large pieces (see note)
  • 4 slices of crusty sourdough bread
  • 100g fetta, crumbled
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 200g green beans, halved, steamed, to serve
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Nutrients
  • Calories: 2052 kj
  • 24.3g FAT TOTAL:
  • 6.9g SATURATED FAT:
  • 7.5g FIBRE:
  • 37.2g PROTEIN:
  • 106mg CHOLESTEROL:
  • 634mg SODIUM:
  • 26.8g CARBS (TOTAL):

Fish saganaki with garlic toasts

These Greek dish users fresh fish fillets to create a yummy hearty meal. Serve with green beans and garlic toast.

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