Tzatziki Cucumber Salad



This Greek salad is made with grated cucumber and dressed with Greek plain yoghurt, minced garlic, lemon juice, olive oil and chopped mint.


If you grow your own cucumbers, this is a great recipe for the summer if you have an overabundance.



  • coarsely grated cucumber
  • 120g plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2-3 cloves garlic, pressed
  • a handful of finely chopped mint
  • 1 teaspoon salt


  1. Put the grated cucumber in a colander and sprinkle with salt.
  2. Mix well with your hands, pressing to release as much liquid as possible.
  3. Cover with a small plate and place a heavy object on the plate.
  4. Leave a for about an hour and then squeeze again with your hands to remove any liquid.
  5. Mix the remaining ingredients in a bowl
  6. Combine the cucumber with the sauce and check for seasoning.
  7. Chill in the fridge beforehand.



Vegetarian moussaka


vegetarian moussakaThis is my take on the classic Greek moussaka. I found the recipe in the Thorn Cookery Book for Electrical Appliances, a cookery book I bought before going off to Poly.

Instead of aubergines, the recipe uses potatoes which are thinly sliced and then fried. The first time I cooked it I did as instructed but after all that faffing around, the fried potatoes looked just like crisps so I decided to substitute crisps the next time I cooked it and it worked perfectly.

It’s nice served with small jacket potatoes which you can start off ahead in the oven so that they are all ready together.

1 large onion, chopped
3 cloves garlic, finely chopped
1 large red pepper, chopped
1 large green pepper, chopped
1 aubergine, chopped
1 courgette, chopped
400g cooked lentils
2 x 400g can of tomatoes
2 tablespoons tomato purée
1 large bag crisps

500ml milk
olive oil
60g flour
large handful strong cheese, grated
1 egg

Heat the oven to 180ºC-200ºC.

Heat some olive oil in a large saucepan and fry the onion until soft. Add the garlic and fry for a couple of minutes and then add the other vegetables. Fry until soft.

Pour in the tomatoes, lentils, tomato purée and oregano, season with salt and pepper and cook until the tomatoes have reduced and you have a highly flavoured tomato sauce.

Meanwhile, make the cheese sauce. Heat the milk until warm. In a saucepan, heat a good glug of olive oil. Add the flour, stirring well and then gradually add the milk. Season with salt and pepper and cook gently on a low heat, stirring from time to time. When the sauce has thickened. Take off the heat and stir in the grated cheese. Leave to cool.

In a large glass dish, put a layer of half the tomato/vegetable mixture and cover with a layer of crisps. Top with the remaining tomato/vegetables and finish with another layer of crisps.

When the sauce has cooled down, beat in an egg and pour over the top of the moussake.

Bake in the oven for 30-40 minutes until the top is golden brown. It’s a good idea to check after 20 minutes and turn the dish round if necessary so that it cooks evenly.

Serve with jacket potatoes.

vegetarian moussaka