It’s all Greek to me

It may be three years since I stepped on a plane but we are enjoying our own Spanish summer right here and on a late summer’s evening dining out is a real pleasure although cooking is not quite so enjoyable! It makes sense then to not be slaving over a hot stove and to achieve that it’s anything that can be sprinkled with olive oil and seasoning and shoved in the oven and accompanied with salad. Armed with a pack of couscous, salad ingredients and fridge staples all I needed to add were some pork kebabs and we were good to go.

No need for all that slaving bought myself some ready prepared pork kebabs drizzled with a little olive oil and souvlaki seasoning (Lidl) on a steady 170 for 20 mins. In the meantime, 200g of morrocan spiced couscous, yes I know I’m mixing my countries up but let’s just call it fusion! Added some chopped dried apricots and covered with boiling water and left to steam. The trick is to add just a bit of grated lemon zest and a drizzle of olive oil to it before serving.

Whilst the cooking is doing its own thing I chopped up a big fat juicy beef tomato, lots of chunks of cucumber, a small red onion and a pack of Feta, drizzled with a good olive oil, lemon juice, wine vinegar and oregano and tossed and just to give it that Greek authenticity lots of destoned Kalamati olives. Nothing reminds me of balmy Greek evenings more than those olives.

To serve some ready made hummus, greek yoghurt and mint sauce home made this time (although I didn’t milk the goat!) and some toasted, hot, floury pitta. I am a bit of a bread fiend so pitta feels like a more healthy alternative although it is white rather than wholemeal but its my only vice.

Washed down with non alcoholic toasted beer shandy as the sun began to set. We could have been there in Koutouloufari or Old Hersonissos or Lindos or any of the other Greek villages we have enjoyed over the years.

Should have put Zorba on the JBL Flip. So let’s put it here instead.