Greek salad

Ingredients (serves 8)

• 6 firm ripe tomatoes, coarsely chopped
• 3 Lebanese cucumbers, coarsely chopped
• 1 red onion, sliced into rings
• 1 red capsicum, halved, deseeded, coarsely chopped
• 200g marinated Greek olives
• 220g marinated feta, coarsely chopped
• 1 tsp dried Greek oregano
• 1 tsp salt
• 125ml (1/2 cup) olive oil
• 60ml (1/4 cup) white vinegar

Method

1. Combine tomato, cucumber, onion, capsicum, olives and feta in a salad bowl. Sprinkle with oregano and salt.
2. Whisk together the oil and vinegar in a jug. Drizzle the salad with dressing and toss to combine. Serve immediately.

Greek salad omelette

• 
  
• Ingredients:
• 10 eggs
• handful of parsley leaves, chopped (optional)
• 2 tbsp olive oil
• 1 large red onion , cut into wedges
• 3 tomatoes , chopped into large chunks
• large handful black olives , (pitted are easier to eat)
• 100g feta cheese , crumbled
• Directions:
  1. Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
  2. Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places - about 2 mins. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.

Greek lamb with orzo

Ingredients

• 1kg shoulder of lamb
• 2 onions , sliced
• 1 tbsp chopped oregano , or 1 tsp dried
• ½ tsp ground cinnamon
• 2 cinnamon sticks , broken in half
• 2 tbsp olive oil
• 400g can chopped tomatoes
• 1.2l hot chicken or vegetable stock
• 400g orzo (see know-how below)
• freshly grated parmesan , to serve

• 

  1. Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
  2. Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
  3. Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.
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Souvlaki

Ingredients:

• 1 lemon, juiced
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1 teaspoon dried oregano
• 3 cloves garlic, crushed
• 4 pounds pork tenderloin, cut into 1 inch cubes
• 2 medium yellow onions, cut into 1 inch pieces
• 2 green bell peppers, cut into 1 inch pieces
• skewers.
• 
  

Directions:

1. In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
2. Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
3. Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.