4 to 6 Servings
1 teaspoon extra-virgin olive oil
1 teaspoon finely chopped fresh mint
1/2 pound Halloumi cheese,* cut into 1/4-inch-thick slices
16 white or whole wheat mini pitas t
2 ripe medium tomatoes, cored, halved, cut into 1/4-inch-thick slices
1. Whisk 1 teaspoon oil, mint, and pinch of freshly ground black pepper in medium bowl to blend.
2. Add cheese slices; toss to coat. Marinate at room temperature at least 30 minutes and up to 2 hours. DO AHEAD Can be made 2 days ahead. Cover; chill.
3. Prepare grill (medium-high heat). Grill pitas until warm and grill marks appear, about 1 minute per side; transfer to serving plate. Grill cheese until grill marks appear and cheese begins to melt, about 1 minute per side.
4. Stack each warm pita with slice of tomato and cheese. Drizzle with oil and sprinkle tomatoes lightly with sea salt.
7 large potatoes
3 cloves of garlic, minced
150ml olive oil (3/4 cup)
150ml water (3/4 cup)
1 tablespoon dried oregano
juice of 2 lemons
1 teaspoon semolina
1. Preheat the oven to 200C / 400F
To prepare these Greek lemon potatoes, cut the potatoes into wedges and place them on a large roasting pan. In a bowl add the remaining ingredients, and blend; pour the lemon mixture over the potatoes and season well with salt.
2. Bake for 40 minutes, until a golden crust has formed on the potatoes; remove them from the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned.
The secret for these Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a golden crust around them. Don’t be afraid of over baking them- they will become even more delicious!
The staple of the Mediterranean diet. Rich in mono-unsaturated fatty acids (MUFAs), or healthy dietary fat. Olive oil is used in cosmetics, medicine, soaps, and of course, cooking. Today it is used worldwide, but Greece has the highest olive oil intake, followed by Spain and Italy.
#1 Cardiovascular health * MUFAs help prevent hypertension, reduce inflammation, problems with inner lining of blood vessels, and improves carbohydrate metabolism.
#2 Olive oil may help prevent stroke *olive oil reduced the risk in elderly patients by 41%.
#3 Olive oil may help reduce risk of depression *Diets high in trans fat, like fast food, and mass produced foods, may have higher risk of depression compared to diets rich in mono and poly unsaturated fats. Studies showed olive oil has a slight protective effect regarding depression.
#4 Help reduce breast cancer risk *Researchers found a key mechanism by which virgin olive oil protects body against breast cancer. Signals within the cells of breast tumors that are activated by virgin olive oil, encouraging tumor cell death. (Corn oil actually showed to increase the aggressiveness of tumors.)
To see the full article on olive oil, click the link below.