While vegetarian food is probably not the first thing that comes to mind when one thinks of Greek food, it is entirely possible to take the main flavours and ingredients used in Greece to create something that’s exciting, packed with flavour, meat-free and made without too much effort. Where you’d usually find fish or chicken in souvlaki, I’ve used marinated eggplant instead and served it alongside a herb-packed rice pilaf with tzatziki. Instead of seafood, protein-rich beans sit atop a modern version of skordalia. Salads burst with all the fresh flavours you’d expect to see – cucumber, red onion, tomatoes and feta – just not necessarily served in the traditional manner.

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