Tzatziki

Yogurt & Cucumber dip

• 2 Avocadoes
• 3 tbsp crushed dry Mint
• half an Onion shredded in a mandoline or finely diced
• 2 Garlic cloves crushed
• 1 Cucumber shredded in a mandoline or finely diced
• 6 tbsp Lemon juice or more if desired
• 1 tsp celtic sea salt
• ½ tsp fresh ground pepper

1. Shred the cucumber using a mandoline or finely chop by hand and lay on some kitchen towel to draw out the water whilst preparing the other ingredients.
2. Put the avocadoes, salt, pepper, lemon juice and garlic in the food processor and blend until the avocado is smooth.
3. Place the avocado mix in a bowl with the cucumber, onion and mint mix and serve immediately.

Horiatiki

Village Salad

• 2 Beef Tomatoes or 3 normal tomatoes
• Half a large Cucumber
• 1 Green Pepper
• 1 red onion
• 5 black olives
• 1 tbsp Dried Oregano
• 2 tbsp Olive Oil
• Celtic sea salt to taste
• Freshly ground pepper to taste
• Juice of Half a Lemon Juice

1. Chop and place all the ingredients in a bowl and toss the dressing in lightly.

Koftedes

‘Meat’ balls

• 4 cups walnuts (soaked for 2 hours)
• 1-1½ cup parsley finely chopped
• ½ cup mint chopped
• 2 cups onion finely chopped (app 2 large)
• 3 cups sweet potato grated (app 3)
• 1 large courgette (half of it shredded in a mandoline and then finely chopped, reserve the other half whole)
• 6 sun dried tomatoes (soaked for 2 hours)
• 6 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp Celtic sea salt

1. In a food processor blend together the walnuts, half the sweet potato, half the onion and the un-shredded courgette, plus the lemon juice, olive oil, salt and sun dried tomatoes until smooth.
2. Place the blended mixture in a bowl and add the remaining ingredients, mix well with your hands.
3. Form mixture into small balls about 1.5 inches in diameter and dehydrate for approximately 8 hours.