Last night we went over to our neighbours house for dinner. As they have a little baby I wanted to make it easy for them so I offered to cook us all dinner.
One of the things I love about their house is the beautiful and big herb garden they have. As I was standing there admiring it I had the urge to use some of them for our meal. The end result was this Greek inspired light and lovely dinner.
BBQ fish skewers marinated in salsa verde served with greek salad, tzatziki, grilled zucchini and eggplant
Fish skewers marinated in salsa verde
1kg of white fish – I used cod
1 handful fresh basil – leaf picked
1 handful fresh parsley – leaf picked
1 tablespoon fresh oregano – leaf picked
1 lemon – juice
1 clove garlic
4 tablespoon olive oil
1 1/2 cup Low fat greek yoghurt
½ a large cucumber (unpeeled)
1-2 large garlic cloves
½ teaspoon himalyan salt
½ teaspoon oregano
Drizzle of olive oil
2 big tomatoes
½ a large cucumber (peeled)
1 capsicum (green or red)
½ a red onion
½ cup kalamata olives
100g salt reduced feta
1 teaspoon chopped fresh oregano leaves
2 tablespoons olive oil
1 tablespoon lemon juice
Salt for seasoning
Roasted Eggplant and Zucchini
1 large zucchini
Brush with the salsa verde
Salsa verde marinade
Place parsley, basil, garlic in a food processor. Process until finely chopped. Add lemin juice, olive oil and salt.
Cut the fish in to cubes and place in a bowl. Pour 3/4 of the salsa verde over them. Toss to coat and place in the fridge to marinate for at least 1 hour.
Thread the fish pieces onto skewers. Place under a hot grill or onto the BBQ and leave for about 6 minutes or until cooked through.
Grate the cucumber and put on papertowl.
If you want a really creamy tzatziki – put your yoghurt through a fine mesh sieve while and let it drain for approx 1 hour.
Combine the yogurt, minced garlic, oil and salt in a large bowl. Use your hands to squeeze the liquid out of the cucumber and add to the yoghurt mix.
Drizzle some oil over it just before serving.
While the yoghurt is draining and the fish is marinating prepare your salad by simply cutting the vegetables and feta up. Add the olives and serve on a platter and drizzle your oil, lemon juice and salt dressing over it.
Slice the zucchini and eggplant into long strips. Brush with the salsa verde and place on BBQ. Dash, salt and pepper. Flip after about 3 minutes. Cook for an additional 3-4 minutes.