This week we are bringing to you a recipe idea that is so simple, yet so inspiring. Why? Well, because it inspires us for many delicious dishes, one of which you will enjoy in next week’s blog. So stay tuned!

It is an olive oil blended with herbs. We love this oil because it is very versatile. It is great mixed with pasta for a fresh summer dish; as a dipping oil, all you need is to grab some sourdough; drizzle it over roasted vegetables or mix it into fresh, crunchy salads.

You can use whatever herbs you’ve got, chives, basil, parley and so forth. And make interesting combinations! We selected parsley and coriander. You can also add chillies, lemon or orange zest to your flavoured oil. You can also season it with salt and pepper. We kept ours simple, just with the herbs and the olive oil, so that it’s more versatile and can be used in multiple recipes.

Have in mind, this is not an oil you can preserve. It only keeps for a few days and has to be in the fridge, more on this below. But if you’d like some preserving ideas and recipes let us know!

As always, if you are following this blog, you should know by now that when we prepare a recipe, the fewer the ingredients, the better quality they need to have. Especially when it comes to flavoured oils, you want something that will be mellow and silky. So we are using our 22 oil, our mid harvest olive oil made from semi ripe olives.

You will need:

1 small bunch of parsley
1 small bunch of coriander
1 cup of extra virgin olive oil

Pick your leaves from the bunches of herbs. You can keep the stalks for stock. You should be left with a large handfull of parsley and coriander each. Blend the olive oil and herbs together in a blender, or use a pestle and mortar. Now, you can heat it up until sizzling, for about 3-4 min, then let it cool and strain it. This will keep for a week. But we prefer not to apply any heat. It keeps less in the fridge, for a couple of days, but the flavour is somehow fresher. Oh and we love texture, so we did not strain ours. So remove from your blender and place in a closed container in the fridge. Or you know, just boil some pasta or get your veg going. With an oil that fresh, there really is no reason not to have it right away!


Manouri is one of our favourite cheeses. Why you ask. Well, its flavour is magnificent, with sheep’s and goats’ milk balancing the tanginess and smoothness. Texture wise, this semi-hard white cheese manages to exist perfectly between creaminess and firmness. More than this, when grilled, this balance transforms into a more intense play between a near-crispy exterior and a smooth interior. You know, almost anything grilled is better.

So this week we decided to get our griddle pan out of the cupboard and grill everything for this dish. First things first though. Manouri pairs perfectly with both salty flavours and sweet. Another balance we love. In this recipe we went for sweet, pairing it with summer fruit and chestnut honey. This interesting combination of ingredients makes this dish ideal for either a starter or a dessert. Yes, another perfect balance, don’t you think? I’m telling you, manouri has that quality. But just between you and I, this dish is actually perfect for a summer dinner. Don’t ask me why, just give it a try and you will see. Somehow it makes you feel full, body and soul.

For 2 people you will need

2 thick slices of manouri cheese (approx. 5cm each)
4 tbsp of olive oil
2 apricots
1 peach
1 nectarine
1 red chilli, finely chopped
a few springs of mint, finely chopped
2 tbsp chestnut honey
black pepper

Place your griddle pan over medium-high heat and let it heat up. Gently rub the olive oil around the manouri.

Cut the apricots in half, the peach and nectarine in quarters, removing –and discarding – the pits. Rub the rest of the olive oil on your fruit.

Place the manouri and the fruit on your griddle pan. Cook for 2 minutes on each side.

Put the cheese and fruit on a plate. Sprinkle the chilli, springs of mint. Crack some black pepper and drizzle with honey.

Let us know if you prefer this for a starter, dessert or as a main!


Spring vegetables excite us, you must know this by now. And it is always a challenge to find new things to do with all these greens that are popping up in the market.

This week we decided to use one of our favourite staples, lentils. We usually associate lentils with comforting winter soups, or nutritious salads. But how about something…lighter? This dish is filled with all sorts of green things. The way we think about food is reflected on this lentil salad.

So follow us, take a walk around the market, and put in your basket all the greens that inspire you. We got a selection of broad beans, peas, sugar snap peas, zucchini, avocado and leeks. And to make it even more exciting, we’ve added crushed nuts on top of the salad. You could also top it up a notch by adding some feta cheese or galomyzithra cheese, but we decided to keep this one vegan.

For 2 people you will need:

1 avocado
150g lentils
100g various spring vegetables (peas, broad beans, sugar snap peas)
1 zucchini
1 leek
4tbsp olive oil
25g mixed nuts (walnuts, almonds)
1-2tbsp red wine vinegar
salt

Boil the lentils in salted water for around 20min until cooked but not mushy. Drain and rinse under cold water. Set aside.

Finely chop the leek. Place the leek in a frying pan, over medium low heat with the olive oil. Cook until soft but not caramelised.

In the meantime, cut the zucchini and avocado in small cubes. Rinse your spring vegetables under cold water and drain.

Add the zucchini to your frying pan with the leek and cook for 4-5min until tender. Add your spring vegetables and cook for 2 more minutes.

Place everything together with the lentils and avocado in a large bowl. Stir and season with salt. Serve with the crushed nuts and by drizzling vinegar on every plate.


We really love more substantial salads. Salads that have crunchy things, some grains, loads of vegetables. The bulgur-asparagus is one of our favourites. But we wouldn’t say no to a pasta salad either. You see, when the weather is hot these dishes make for the perfect dinner.

For this week’s recipe our inspiration came from our wine tasting event at the end of May. Over the course of a few hours we tasted many fascinating wines and grape varieties from the island of Santorini (including a life changing mavrotragano). But let’s circle back to food. You see, we had some cucumbers left from the wine tasting. I like cucumbers, they are very refreshing and crunchy, a very good combination of characteristics for a vegetable if you ask me.

So this week we have for you a non-grain/grain bowl. For this dish we have swapped the grains for dakos barley croutons. Trust me, these little croutons make you feel full, body and soul. Dakos rusks are delicious. If you haven’t tried our traditional dakos salad, now is the time to do so!

For this week’s recipe we also used our mature 6-month feta cheese, made from sheep’s and goats’ milk and matured in wooden barrels. And yes, this feta cheese was also part of our wine tasting!

Creamy avocado and a light olive oil and red wine vinegar dressing complete this dish. So come by the market and get everything you need for a spring salad less ordinary. Did we say it is also super easy to make?

For 2 people you will need:
1 cup dakos barley croutons
1 medium cucumber, cut in sticks
70g feta cheese
1 large avocado
5tbsp olive oil
2 tbsp red wine vinegar
salt

In a large bowl place the dakos croutons and cucumber. Cut the feta cheese in cubes or crumble. Slice the avocado. Add feta and avocado to your bowl. Drizzle the olive oil and vinegar. Toss well so that all ingredients are mixed together and coated in olive oil and vinegar. Season with salt.