I absolutely adore Greek food. I spent a lot of my summer’s when I was younger on holiday travelling around the Greek Islands, so the food and country is very special to me. This dish is inspired by my travels and it really reminds of the brilliant food I enjoyed on my holidays. I’ve cooked and enjoyed Halloumi for as long as I can remember and it’s a staple ingredient in my kitchen all year round as it’s so versatile. I also love making mixed veggie couscous salads all the time, so I thought, why not combine the two. The flavours in the dish all work hand in hand and of course my favourite addition is the homemade Tzatziki. Which is beyond amazing, it just brings the whole dish together for me and this Tzatziki recipe tastes exactly like one I bought from a local deli in Avalaki in Corfu- it’s that good! If you’re a big fan of Greek food then you definitely need to give this recipe a go!
2 packs of Halloumi, sliced to medium thickness
250g of couscous
400ml of boiling water
1 pointy red pepper (such as Ramiro), deseeded and cut into small chunks
2 medium courgettes, cut into small chunks
1 red onion, diced finely
500g of mushrooms, quartered
200g of full-fat Greek yogurt
2 cloves of garlic, finely minced
1/4 cup of freshly grated cucumber
Juice of 1/2 lemon
Drizzle of Greek olive oil
1. Make the couscous: Place the couscous in a large heat-proof bowl. Pour over the water and cover- don’t stir. Leave for 5-7 minutes or until all the water has been absorbed and couscous is fluffy. For the veg, scatter evenly on a large baking tray, drizzle with olive oil and season. Bake at 180 degrees C Fan for 20-25 minutes. Once cooked, mix through the couscous and leave covered until needed.
2. For the Halloumi: Pan fry or grill until coloured on both sides- whilst cooking, sprinkle over a few fresh thyme leaves. Once coloured and fully cooked drizzle over some lemon juice.
3. Prepare the tzatziki: Mix together the yogurt, garlic and lemon juice and season to taste. Drain the grated cucumber through a clean paper towel- try to remove and squeeze out as much of the juice as you can, mix in the cucumber. Then drizzle the top with a little olive oil, cover and store in the fridge until ready to serve.
To serve, dish up the couscous, then place the cooked Halloumi pieces on top. Finish with a drizzle of Greek olive oil and some fresh mint leaves. Serve alongside the tzatziki.
Also, a few weeks ago my Sister travelled to Zakynthos. She took lots of amazing photos, so I thought I would share some! Zakynthos is one of my favourite holiday destinations, the island and scenery is absolutely stunning and of course the food is amazing.
If you follow me on Instagram you may have seen me share a pic of some amazing gifts like this amazing thyme-infused honey and a pretty aqua sarong my sister bought me.