Greek green salad

This is an unassuming salad to look at but it packs a lot of punch, thanks to the addition of plenty of fresh herbs and raw garlic. Using a good-quality flavoured olive oil can be a nice extra touch.

1 head cos lettuce (or 4 baby cos lettuce or substitute iceberg lettuce)
1 fennel bulb
4-5 spring onions, sliced
1 bunch fresh dill, roughly chopped
1 small bunch fresh mint, roughly chopped
1 small bunch flat-leaf parsley, roughly chopped
2 garlic cloves, crushed
1 lemon, juiced
Generous pinch flaky sea salt and cracked black pepper
Generous drizzle good-quality olive oil

Slice lettuce and fennel and gently toss together in a bowl. Add spring onions and herbs and gently toss again.

Whisk garlic with lemon juice and pour over the salad. Season with salt and pepper and drizzle over the olive oil. Toss well and serve. Serves 6

* Recipe: Slow-roasted lamb shoulder with Greek tomatoes 
* Recipe: Greek-Cypriot haloumi ravioli
* Recipe: Greek walnut cake

Manja Wachsmuth

Zingy, crispy and delicious: roast potatoes with oregano, lemon and feta.

Crispy roast potatoes with oregano, lemon & feta

Boiling the potatoes briefly, then drying and roughing them up a little before tossing them into the hot oven, is the secret to deliciously crispy results.

5-6 Agria potatoes, peeled and cut into 3-4cm chunks
3 tbsp neutral cooking oil, eg rice bran
Generous sprinkle of flaky sea salt

To serve
100g feta
3-4 tbsp good-quality extra virgin olive oil
1 lemon, juice and finely grated zest
Small bunch oregano leaves

Peel potatoes and cut into 3-4cm chunks. Cover with water in a pot and bring to the boil.

Meanwhile, heat oven to 200C and place a roasting tray with the oil in it in the oven to get hot.

Let potatoes boil for a minute then drain off the water and return it to the element. Using a tea towel to hold the lid on the pot, shake it carefully a few times, holding the lid in place – this dries out the potatoes and helps ensure they’ll be crispy when roasted.

Carefully remove roasting tray from the oven and add potatoes. Stir gently and sprinkle with sea salt.

Roast for 40 minutes, shaking and turning the potatoes a couple of times, until golden and crisp. A couple of minutes before removing from the oven, squeeze over the juice of half a lemon.

To serve, crumble feta into a small bowl and add the olive oil, lemon zest and remaining lemon juice. Serve the potatoes in a bowl, with the feta mixture drizzled over and oregano leaves sprinkled on top. Serves 6

Manja Wachsmuth

A chunky green olive dressing turns simple baked fish into something special.

Tray-baked fish with chunky green olive dressing

This oven-baked dish is a great, no-fuss way to cook fish fillets for a group, and the herby dressing adds a terrific boost of fresh flavour.

1 fennel bulb
2 lemons
6 fillets firm-fleshed white fish, eg trevally or tarakihi
Drizzle of good-quality olive oil
Sea salt and cracked black pepper
Baby spinach to serve

½ cup Sicilian green olives, pitted and roughly chopped
1 cup chopped fresh herbs (we used coriander, mint, parsley and dill)
Sea salt and cracked black pepper
1 lemon, juice and finely grated zest
1 tablespoon white balsamic vinegar (or white wine vinegar)
Small pinch of chilli flakes
½-¾ cup extra virgin olive oil

Heat oven to 180C. Thickly slice fennel and lay on a roasting tray. Slice lemons and lay on the tray also. Lay fish on top. Drizzle with olive oil and sprinkle with salt and pepper. Bake until fillets are just cooked through, about 20-25 minutes.

Serve on a bed of baby spinach with the chunky dressing on top.

Dressing: Place all ingredients in a small jug and whisk to combine. Taste and add more herbs or seasoning as necessary. Serve drizzled over the fish. Serves 6

This content was originally published here.