Summer isn’t far away and soon we will be soaking up the sun (secretly wishing we were in
Greece). We love cooking our favorites summer recipes for our friends and family. Feta is
one ingredient you will always find in our fridge, but we don’t mean just any type of feta.
The real deal is Epiros feta, it’s your authentic Greek feta made in the region of Epirus that
is renowned for it’s purity, clean environment. Think happy goats and sheep roaming freely,
munching on Epiros’s scented grass. Feta can only be called ‘feta’ by following a strict PDO
(Protected Designation of Origin) method when producing delicious feta. So don’t go buying
feta cheese from just anyone, it’s not the real deal.
Ingredients
Servers 2-4
200g Epiros Saganaki
2 teaspoons Greek honey
170g purple grapes
1 tablespoon mastic
2 tablespoons walnuts, roasted
1 tablespoon sesame seeds, toasted
1 lemon cheek
Method
1. On medium heat, in a non-stick
frying pan, fry the Epiros saganaki
on each side for 3 minutes or
until golden light brown.
2. In a separate frying pan on low
heat, add the honey, 1
tablespoon of water and the
grapes. Turning the grapes
around for 2-3 minutes making
sure the grapes are coated well
with honey.
3. Add the mastic to the grapes and
cook for a further 2 minutes until
blitzed.
4. To serve the Epiros saganaki,
place the grapes on top of the
Epiros saganaki, sprinkle walnuts
and sesame seeds and squeeze
lemon cheek.
H & V xxx
