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).

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