A couple of weeks ago Mum and I visited the Greek island of Mykonos, for some long overdue rest and sun. I’ve been to plenty of the islands in the past, but I must say Mykonos is probably one of the most beautiful of the lot. It also boasts some excellent restaurants with innovative Greek style menus. Avli Tou Theodori on the beach of Platis Gialos is one such example, and is well worth a visit if you are lucky enough to find yourself in the area. We visited twice, Mum opting for the same starter and main course on both occasions, it was just that good.
|Avli Tou Theodori|
This recipe is my take on the Zucchini and Tomato Balls served with Fresh Oregano and Feta Cheese Dip, and although I may not have the heat, the beach and the Greek hospitality, the flavours of this dish go a small way to lightening up my little Brighton flat on this most dingy July day.
Serves One as a light lunch, or two as a starter
-for the courgette balls-
half a courgette, grated, deseeded and strained of excess water
1 clove of garlic, peeled and finely chopped
1 spring onion, sliced
thumb sized chunk of feta, crumbled
1 egg, beaten
small handful of fresh mint, chopped
2 tbsp flour
salt and pepper to taste
oil, to fry
-for the dip-
a good wedge of feta, crumbled
1 tbsp extra virgin olive oil
1 tbsp lemon juice
- Combine the courgette, garlic, spring onion, feta, mint, salt and pepper, and flour in a large bowl, then add the egg and mix.
- Form into three or four flattish balls, and sprinkle with a little extra flour. Heat the oil in a frying pan and fry the balls for about 3 minutes in each side until golden brown.
- Meanwhile, make the feta dip by mixing the dip ingredients in a bowl and mashing everything together using a fork to create a smooth consistency.
- Serve the balls alongside the dip.