Mediterranean recipes: From Greek-style veg burgers to Provencal fish stew

Flic Everett
·5-min read
These Mediterranean-inspired recipes will bring warmth to your kitchen (posed by models, Getty Images)
These Mediterranean-inspired recipes will bring warmth to your kitchen (posed by models, Getty Images)

It may be raining where you are – but these four Mediterranean-inspired recipes will bring warmth to your kitchen. Just add a glass of Rosé and think, ‘harbourside café in the sun’.

Roasted veg and feta

Simple, but it packs in huge amounts of taste. It scales up brilliantly for more guests, too.

Roasted veg and feta (Andrew Bowden-Smith)
Roasted veg and feta (Andrew Bowden-Smith)

Serves: 2

Ingredients

2 tbsps olive oil

½ large red onion, chopped into chunks

2 whole cloves of garlic

1 small red pepper, sliced into rings

100g cherry tomatoes

½ aubergine, cubed

100g feta cheese

1 tsp dried oregano

100g feta cheese

sprigs of thyme

salt and pepper

Method

1. Preheat the oven to 210°C, 190°C Fan. Pour one tablespoon of the oil into a small roasting tin.

2. Throw all the veg in the tin and shake to coat with oil. Sprinkle with oregano, salt and pepper, and place the feta on top. Drizzle another tablespoon of oil over, then lay thyme sprigs over the cheese.

3. Roast for 25 minutes, turning the veg occasionally. When done, squeeze the garlic out of its papery coat, and mix through the oil. Serve with crusty bread.

Read more: 5 healthy low-salt recipes so full of flavour you won't miss the seasoning

Marinated chicken kebab and flatbread

You can make this with firm tofu, too - just cube and marinate in the same way, then reduce the grilling time by 10 minutes.

Marinated chicken kebab and flatbread (Andrew Bowden-Smith)
Marinated chicken kebab and flatbread (Andrew Bowden-Smith)

Serves: 2

Ingredients

300g chicken breasts, cubed

1 red onion, chopped into 1” chunks

For the marinade

juice and zest of ½ lemon

2 cloves garlic, finely chopped

1 red onion, chopped into 1" chunks

1 tsp dried oregano

salt and pepper

120g plain yoghurt

For the flatbread

100g plain flour

pinch of salt

1 tbsp olive oil

50ml warm water

Method

1. In a large bowl, mix the chicken with all the marinade ingredients. Toss to coat, and leave in the fridge for at least half an hour.

2. Make the flatbread dough. Shake the flour into a large bowl, and add the salt and oil. Pour in the water, using your hand to form a dough. Knead until smooth, then shape into two discs and leave to rest for 20 minutes.

3. Put the grill on high, and thread the onion and chicken onto two skewers. (If wooden, soak first to stop them burning.)

4. Grill for 20 minutes, turning regularly. Make sure the chicken cubes are fully cooked through.

5. Place a large non-stick frying pan on a high heat. Roll out the flatbread (about 9" diameter) and place one in the hot pan. It will puff up - turn over and cook the other side till opaque and golden. Wrap in foil while you cook the second.

6. Serve the kebabs in the bread, with salad, yoghurt sauce and a squeeze of lemon.

Watch: Follow-along easy veggie couscous recipe

Greek-style veg burger

These also work brilliantly as little veg bakes, served with salad or (yes, OK), chips.

Greek-style veg burger (Andrew Bowden-Smith)
Greek-style veg burger (Andrew Bowden-Smith)

Makes: 2

Ingredients

1 sweet potato

½ green pepper

½ red onion

4 olives

1 clove garlic, finely chopped

1 tsp dried oregano

2 tbsps parsley

50g breadcrumbs

20g plain flour + 1 tbsp for dusting

salt and pepper

1 tbsp cooking oil

Method

1. Heat the oven to 200°C (180°C fan). Prick the sweet potato with a fork, and place in the oven on a baking tray. Cook for 1 hour. When cooled, remove skin and add to other ingredients.

2. Place everything except the oil in a food processor and pulse till fully mixed. Dust your hands with extra flour and shape the mix into two patties.

3. Put in fridge for 30 minutes till firm, then heat the oil in a frying pan over medium-high heat. When crumbs spit, add the burgers. Cook for 2 minutes then flip. Repeat till both sides are crisp and golden.

4. Serve in a bun, with rocket, tomato, feta and aioli.

Read more: Recipes for a good night's sleep: Salmon parcels, pesto pasta and cherry clafoutis

Provencal fish stew 

This is so easy but tastes full ‘fancy fish restaurant’. You can live without the saffron if necessary, but it adds an extra layer of taste.

Provencal fish stew (Andrew Bowden-Smith)
Provencal fish stew (Andrew Bowden-Smith)

Serves: 2

Ingredients

2 x white fish fillets (eg cod, sea bass)

1 tbsp olive oil

1 small onion, sliced

2 cloves garlic, minced

50ml white wine

juice of 1 orange

100ml fish stock

200ml passata

8 -10 olives, sliced

pinch of saffron

1 tbsp shredded parsley

2 tbsps pine nuts

salt and pepper

Method

1. Set a large frying pan over a low-medium heat. Heat the oil and add the onions. Cook gently for 8-10 minutes.

2. Add the garlic, fry for 3 mins, add wine. Bubble until it’s absorbed by the onions.

3. Add the orange juice and fish stock, bring to the boil, lower heat, and add the passata, olives, saffron and parsley. Season and place the fish on top.

4. Cook over a medium heat for 10-15 minutes, or until fish is no longer translucent.

5. Brown the pine nuts in a hot, dry pan. Scatter over to serve.

Watch: Denise Van Outen and Eddie Boxshall spice up their relationship during cooking therapy

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