Romeo’s Fringe Feast

By Helen, The Greek Vegetarian.

Want to indulge in a delicious festival feast in your own backyard? This delicious combo of 8 dishes from our delightful friend, Helen, The Greek Vegetarian, is full of fresh produce and flavor using all things Romeo’s!

Serves : 2–3 people

1. Tzatziki


300g thick natural Greek yoghurt

1 Lebanese cucumber

2 garlic cloves, minced

2 tbsp olive oil

Juice of 1 lemon

½ tsp salt

½ black pepper


  • Add the yoghurt, garlic, olive oil, lemon juice, salt and pepper into a bowl and mix well.
  • Using a grater, grate the cucumber with the skin left on. Once grated, place the cucumber into some paper towel and drain all the water until it appears dry.
  • Add the cucumber into the yoghurt mixture and mix through.
  • Serve immediately or refrigerate.

2. Roasted Capsicum, Cashew and Feta dip


1 cup raw cashew nuts

1 large red capsicum

2 tbsp olive oil, plus extra to serve

2 garlic cloves

1/4 cup natural yoghurt

1/4 cup feta cheese, crumbled

1 tsp smoked paprika

Juice of 1 lemon

1/4 teaspoon dried chilli flakes, plus extra to serve

2 tbsp finely chopped fresh flat-leaf parsley leaves, plus extra to serve


  • Preheat oven to 180⁰C fan-forced and line  a large baking tray with baking paper.
  • Quarter the capsicum, discarding any seeds. Place, skin-side up, on prepared tray.
  • Drizzle with olive oil and season with salt and pepper. Roast 20–30 minutes, adding garlic for the last 15 minutes of cooking time, or until capsicum is browned and beginning to blister and garlic is tender.
  • In the last 5 minutes add in the cashews to roast.
  • Transfer capsicum and garlic to a heatproof bowl and the cashews into another bowl.
  • Cover the capsicum with plastic wrap. Set aside for 10 minutes.
  • Peel and discard skins from capsicum and garlic and allow to cool.
  • Add the capsicum, garlic, yoghurt and lemon juice into a food processor. Blend on high speed until smooth. Transfer to a bowl.
  • Add chilli, feta and parsley.
  • Season with salt and pepper and stir to combine.
  • Garnish with extra oil, chilli, feta and parsley.

3. Hummus


1 x 400g can of chickpeas, liquid reserved

2 tsp tahini

2 garlic cloves, crushed

3 tbsp olive oil

Juice of 1 lemon

1 tsp salt

Sweet paprika


  • In a food processor add in the chickpeas, tahini, garlic, olive oil and lemon juice. Process on a medium speed until the mixture comes together and begins to become smooth.
  • Add in a few tablespoons of the chickpea juice and the salt. Continue to blend until your desired consistency is achieved.
  • To loosen the mixture further, add in more chickpea juice.
  • Serve immediately or refrigerate.
  • When serving, dust with sweet paprika and drizzle with olive oil.

4. Flat Breads


200g natural Greek yoghurt

200g self-raising flour

Pinch of salt

Olive Oil


  • Add the yoghurt, flour and salt into a large bowl and combine all the ingredients well by hand. Knead with your hands, in the bowl for 5 minutes to activate the gluten.
  • Once kneaded, remove the dough from the bowl and wrap in cling film and allow to sit at room temperature for 10 minutes.
  • As you can make the flat breads any size you would like, take even pieces of dough and roll them into balls.
  • Dust your work-space with a small amount of flour and roll into disks ready for cooking. Roll all the dough out at this point.
  • Drizzle a small amount of olive oil into a large skillet on medium heat. Add in one of the flat breads and drizzle the top of the flatbread with a small amount of olive oil.
  • Cook on one side until bubbles form, then flip and cook until golden.
  • Repeat this process with the remaining flatbreads.

5. Fattoush Salad


1 piece Lebanese pita bread

1 large red capsicum

2 large tomatoes

3 medium radishes

2 Lebanese cucumbers

1 small cos lettuce

1 cup parsley

Juice of 1 lemon

¼ cup olive oil

1 tsp ground sumac

½ tsp ground allspice

Salt & black pepper


  • Pre-heat oven to 170⁰C fan-forced.
  • Place the pita bread onto a baking tray and drizzle both sides with olive oil. Bake in the oven for approximately 10 minutes or until the pita is golden and crunchy. Remove from oven and allow to cool completely.
  • Dice the capsicum, tomatoes and cucumbers into even medium sized squares and put into a salad bowl.
  • Finely slice the radishes and cut the lettuce into medium sized ribbons. Roughly chop the parsley and add into the bowl and mix the vegetables together.
  • In a separate bowl add in the olive oil, lemon juice, sumac, and allspice. Whisk well and season with salt and pepper.
  • Crush the pita bread using your hands into small bite size pieces. Add into the salad bowl.
  • Dress the Fattoush with the vinaigrette, mixing through well and serve immediately

6. Grilled Halloumi Cheese


300g halloumi

¼ cup pomegranate

Olive oil

Lemon wedges

Fresh mint


  • Slice the halloumi into half a centimetre slices and place into a hot oiled griddle pan. Grill the cheese on both sides until golden.
  • Serve with pomegranate, chopped fresh mint and lemon wedges.

7. Grilled Dukkah Vegetables


1 large zucchini

1 sweet potato

1 small eggplant

1 bunch asparagus

1 punnet cherry tomatoes

¼ cup feta cheese

2 tbsp dukkah

3 tbsp chilli oil

Olive oil

Salt & black pepper



  • Slice the zucchini, sweet potato and eggplant into thin disks.
  • Heat a large lightly oiled skillet pan and grill the vegetables until just cooked. Set aside in batches making sure to season with salt and pepper.
  • Add the asparagus into the griddle and grill until vibrant.
  • Slice the cherry tomatoes in half and set aside for assembly.
  • Arrange the zucchini, sweet potato and eggplant onto a large serving dish followed by the asparagus and cherry tomatoes. Drizzle with chilli oil and garnish with feta cheese, dukkah and finely cut parsley.

8. Elote: Mexican Corn


5–6 ears of corn

1 cup finely grated Parmesan cheese

¼ cup mayonnaise

¼ cup sour cream

1 tsp smoked paprika

½ tsp chill powder

Fresh lime



  • Cook your corn in the microwave by adding it into a microwave proof bowl along with ¼ cup water and covering with cling film.
  • Microwave on high for 8–10 minutes or until corn is completely cooked through. Remove from the microwave, drain and allow to cool slightly.
  • Using tongs, hold the corn over a gas cooker flame and toast the corn in the flame. If you are not confident in doing this or have an electric cook-top, use a griddle pan to grill the corn instead.
  • In a bowl, combine the mayonnaise, sour cream, paprika and chilli powder. Mix well until all ingredients are combined.
  • Place the Parmesan cheese on a flat tray or large plate.
  • Using a pastry brush, coat the corn with a generous amount of the creamy mixture then roll the corn in the Parmesan cheese.
  • Repeat this process until all the corn is coated.
  • To serve, squeeze fresh lime juice over the corn and garnish with freshly chopped coriander and more paprika and chilli powder if desired.

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