Trio of meze

Take your aperitivo eastwards and dip into this Cypriot inspired feasting meze table of fresh panzarosalata (beetroot salad), tangy talattouri (garlic and cucumber yoghurt dip), and tashi (tahini dip).

Created exclusively for the Olive Oil Club’s July drop, this recipe comes from Greek-Cypriot chef and cookbook author Christina Soteriou (@christinasots).

She brings us fresh panzarosalata (beetroot salad), tangy talattouri (garlic and cucumber yoghurt dip), and tashi (tahini dip). Nothing is overpowered, but everything is enhanced by our delicate Cypriot EVOO.

"These three recipes are all representative of the ones that I grew up with, that my wonderful mum puts on every Sunday for the family," says Christina. "They are simple dips, nothing fancy, ones that are ingrained in our culture and that remind me of our closeness to our Middle Eastern and Turkish neighbours and our cultural connection to Greece."

Christina also encourages the use our favourite metric, which is to measure with your heart. In her words, “abundance is key, portion sizes are generous and joy is always plentiful!”. So, whether it’s a feast for one or shared amongst friends, make the most of golden hour and dive in.

Find the full recipes below:

Panzarosalata (beetroot salad).
Talattouri (garlic and cucumber yoghurt dip).
Tashi (tahini dip).

You may also like...

Spicy Chickpea & Chorizo Stew

Ready in less than 30-minutes, this dish of crispy chorizo, silky sweet leeks, and plump chickpeas combines for something that tastes far fancier than the effort required. Turn up the heat and your taste buds this January with this warming stew. Top with fresh herbs, a hit of lemon, and a generous pour of Citizens of Soil olive oil and enjoy a bowl with crusty bread to soak up all the flavour. Here's the method: Set a medium pot over a low heat and drizzle in the olive oil. Add the chor...

Green pasta with pepper salsa

Enviously delicious and packed with nutrients this cavolo nero pasta is as delicious as it is eye-catching. ”I’m a bit late to the party with this one”, says recipe creator and chef Kali Jago (@kalijago), “but the rich savouriness of a sauce made predominantly with cavolo nero and olive oil is so appealing to me that I had to make my own.” For an extra “Kali twist” this pasta dish is elevated with a red pepper salsa, and made with half beans and half pasta, adding nutrition and texture. You ...

Ribollita

Perfect for using an assortment of seasonal veg, in a delicious, zero waste way. This soup from humble beginnings now takes centre stage. First documented in 1910, ribollita is a Tuscan bread soup that was originally considered "peasant food"—the term ribollita literally translates as reboiled due to the fact large batches of this soup were made and reheated. However, despite its humble beginnings the comforting and warming nature of this dish meant it soon became popular through out Italy. ...