From lazy Sunday afternoons in The Real Greek to lazy entire weeks in the real Greece, I am a fan of Greek food. A few months back I found a Greek cookbook casually lying around the house, and, realising that this was the same cookbook my parents brought me back from a holiday in Greece circa 1999, decided it was about time I finally used it.
I have now discovered the joys of putting feta cheese in eggs, chopping up vegetables and putting them in the oven for ages and ages in a minimal effort but maximum time style of dinner shizzle (slow food is so now), and marvelling at the baffling array of cheese pies detailed within. Also, can I just say FETA CHEESE. As many a regular reader of Single Mum Cooks will know (pardon my insolence in implying that my readers justify a “many”), I like a cheese, and feta is no exception. However, before the discovery of the Ancient Greek cookbook lying in my mother’s book cupboard in between the Strictly Come Dancing Annual 2015 and my father’s baffling copy of My Life by Sir Oswald Moseley (he repeatedly insisted it wasn’t his) I had consistently underestimated the necessity of feta cheese in my life, and many a block of the lovely crumbly stuff had lain untouched and unloved at the back of the fridge, a bit like poor Oswald and his autobiography in any given year past 1939.
Anyway, in honour of all things feta and sort of vaguely Greek, I give you the official Single Mum Cooks Mediterranean Vegetables with Greek Salad.
For the Mediterranean vegetables
- Mixed peppers
- Smoked paprika
- Tinned chopped tomatoes
- Olive oil
For the Greek salad
- Black olives
- Red onion
- Feta cheese
- Cider vinegar
- Extra-virgin olive oil
- Heat the olive oil in a frying pan and add the chopped garlic.
- Add the vegetables one by one, stirring as they saute.
- Sprinkle the mixture with smoked paprika.
- Once the vegetables have softened, add the tinned chopped tomatoes and stir in.
- Leave to simmer until the vegetables are cooked.*
- Meanwhile cook the rice and prepare the salad by chopping cucumber, red onion and fresh tomatoes and mixing in a bowl.
- Add some pitted black olives and crumbled feta to the salad.
- Liberally douse the salad with the cider vinegar and extra-virgin olive oil.
- Serve sprinkled with chopped fresh mint.
Serve the vegetables and salad with rice.
*If you want a really lovely, improved version, you can put the vegetables in a pre-heated oven at 200 degrees at this point and leave for about 20 minutes, but really, who has the time?
So there we have it, Mediterranean vegetables. It’s all about the Mediterranean diet these days, remember, and with this lovely lot we should all be living to 120. Let’s just conveniently forget the acupuncturist who told me a few years back that I ate far too many dairy products as though that was actually a thing that was possible, and whose advice I have gamely ignored ever since.