Our recent trip to the Peloponesse in Greece was a blissful haze of untouched Mediterranean beauty, great wine, and of course, loads of delicious Greek food!
Marna and I both agreed – if we’re going to eat one countries cuisine for the rest of our lives – it’ll be Greek! The delicious fresh salads, rustic barley breads and rusks, olives, wines, feta, luscious strained yoghurt, ahhh… I could go on forever.
This recipe was inspired by our trip, and serves as a fantastic centrepiece to a light lunch, or as a side to a more substantial dinner party along with other mezzes and greek goodies.
This is not a vegetarian recipe due to the sardines (Yes, I know, breaking from the usual) but we do feel that eating oily fish occasionally is a healthy part of a balanced diet, and if possible try source your fish from sustainable sources. The sardines can be left out or substituted for feta if you want to make it vegetarian/vegan.
Of note – we’ve specifically made this recipe oil-free – but if you like a little olive oil drizzled on afterwards, it certainly won’t hurt 🙂