Spotlight on Greece: Easy peasy and quick as Tzatziki

Having visited Greece a number of times I always come home determined to mix up my mid week meals with moussaka and more. However time isn't always on my side so I've found 3 ways to create a Taverna in your kitchen with Grease lightning speed (and hopefully without the plate smashing)

1. Tasty Tzatziki

If you don't know what Tzatziki is, it is a Greek appetiser usually served cold and a great accompaniment to pitta and crudites. (If you don't think you've had Tzatziki but have vague recollections of doner kebabs during student days, the Tzatziki and salad were the only redeeming features of the ever-popular student staple.)

• Strain 8 oz fat free yoghurt to remove as much liquid as possible. Set aside.

• Scoop the seeds out a small cucumber with a small spoon. Put the cucumber in a blender or grate and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.

• Combine cucumber and yoghurt, adding some salt, pepper, garlic, lemon juice, dill, chives and refrigerate for a few hours before serving.
  

2. Heroic Houmous

Some people like to use some yoghurt in this recipe for a more creamy consistency. If so add a few tablespoons when you blend.   

• Combine a tin of chickpeas with a drop of olive oil, 1 tbsp of lemon juice, salt and pepper, a few cloves of garlic and 1/2 tsp of paprika.

• Blend using a hand blender until smooth or leave chunky according to preference.

• Add some parsley (and perhaps an olive) to serve. If there's any left over save as a great snack when hunger strikes next day.

3. Super Souvlaki

These are simply a type of healthy kebab. I make mine with Chicken but they are also delicious with pork fillet, lamb or beef steak, or meatier fish like monkfish. For vegetarian options try using cubes of halloumi.

• Put the meat in a freezer bag with a little oil, lemon juice, herbs and spice and seal. Toss to coat. Marinate in the fridge for 1 - 2 hours. 

• Pre-heat the grill or fire up the BBQ for an authentic Greek feel. Thread the chicken and some diced vegetables such as aubergine, onion, courgette and pepper onto skewers. 

• Grill for 10 - 12 mins, turning often, until the chicken is cooked through. 

• Serve 2 kebabs each along with tzatziki, houmous and celeriac or sweet potato wedges. (recipe to follow)

Live Healthy, Love Life x