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Summer Recipes
Summer Recipes
Entertaining
Recipe eBook
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Celebrate summer
the Mediterranean way Contents
Welcome the warm weather by celebrating with friends, family and Lemnos. Summer is all Canapés
about embracing the sunshine and sharing easy, healthy and delicious meals together.
Prawn & Haloumi Skewers 4
Be inspired by the laid-back Mediterranean lifestyle and serve up these simple recipes, perfect Fetta Salsa Verde Yoghurt Dip 5
for entertaining family and friends on those warmer days and brighter nights. Spicy Baked Fetta with Tomatoes 6
Lemnos has created the new Summer Entertaining Recipe eBook with all occasions in mind.
Ten recipes across Canapés, Sides and Snacks and Mains will have you ready to entertain all
season long. Sides and Snacks
Featuring our own Haloumi and Fetta cheese, give your guests a true taste of the Grilled Lamb & Haloumi Pitas 8
Mediterranean this summer. Corn, Bean, Zucchini and Fetta Nachos 9
Celebrate life the Mediterranean way! Watermelon, Fetta and Black Olive Salad 10
Mains
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Canapés
Start your celebrations off the right way with
these colourful canapé recipes
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Prawn &
Haloumi Skewers
Barbecued prawns with haloumi and basil olive oil will be the perfect start at your next special gathering.
Serves 8
Preparation time: 10 minutes
Cooking time: 10 minutes
4
Fetta Salsa Verde
Yoghurt Dip
Tasty fetta yoghurt and garlic dip with a swirl of herb filled salsa verde.
Serves 6
Preparation time: 15 minutes
Cooking time: 10 minutes
1. Preheat oven to 170°C. 4. Place the yoghurt in a medium deep bowl add
three quarters of the smooth fetta, crushed garlic
2. Brush the bread with olive oil and scatter with
and black pepper. Mash until smooth.
sea salt crystals and sesame seeds. Bake for about
10 minutes or until golden and crisp. 5. Transfer the fetta yoghurt dip to a serving bowl.
Using the back of a spoon, very gently pour the
3. For the salsa verde, place all the ingredients in
salsa verde into the dip in a swirl.
the bowl of a food processor and process until
well combined. Season with salt and pepper. 6. Scatter the remaining fetta over the top. Serve
Cover and refrigerate until required. immediately with the crisp seeded bread.
5
Spicy Baked Fetta
with Tomatoes
Tangy baked fetta with tomato, chilli and fresh herbs. Perfect for sharing on a warm summer night.
Serves 4
Preparation time: 5 minutes
Cooking time: 20 minutes
Wet mix
1. Preheat oven to 180°C. scrunch to make tight parcels. Transfer both parcels
to an ovenproof dish that just fits them.
2. Combine diced onion, chilli and tomato.
4. Bake in preheated oven until both the vegetables
3. Using 2 large sheets of baking paper, place the fetta
and fetta have softened, about 20 minutes.
in the centre of each sheet. Top each with half of
the tomato and chilli mixture. Drizzle with extra 5. Open the parcels and serve the baked fetta hot
virgin olive oil and sprinkle with dried oregano. with warm crusty bread for dipping.
Gather up the edges of the baking paper and
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Sides and Snacks
Smaller serve recipes to inspire all your party guests
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Grilled Lamb and
Haloumi Pitas
Mini flat breads, filled with grilled tender lean lamb strips and golden Lime & Pepper Haloumi, red capsicum and a
simple dill, garlic, and yoghurt sauce.
Makes 6
Preparation time: 20 minutes
Cooking time: 12 minutes
180g Lemnos Lime & Pepper Haloumi, cut in to 12 ½ large red capsicum cut in 1cm wide strips
slices, width ways Dill sauce
3 tbsps extra virgin olive oil 2/3 cup Greek yoghurt
400g lean lamb leg steaks or lamb rump steaks, cut 1 tablespoon fresh dill, finely chopped
about 1cm thick 1 small garlic clove, crushed
1 medium garlic clove, crushed To serve
2 tsps dried oregano 6 mini oval pita flat bread, warmed
1 lemon 2 small handfuls of rocket leaves
Sea salt and freshly ground black pepper ½ small red onion, finely sliced
1. In a medium bowl, whisk together 2 tablespoons may take longer than the haloumi). Remove
of olive oil, the juice of half the lemon, oregano, from the pan and cover with foil.
a pinch of salt, and black pepper.
7. Turn the heat up high and sear the lamb steaks
2. Roll the lamb leg in the marinade. Cover and on both sides for about 2 to 3 minutes or until
marinate for 15 minutes. cooked to your liking. Remove from the pan and
cover with foil.
3. In a small bowl combine the yoghurt, garlic,
chopped dill and season to taste. 8. Place a dollop of dill sauce on each pita. Layer up
rocket leaves, onion slices, charred red capsicum,
4. Cut the remaining lemon half in wedges. slices of the cooked lamb and grilled haloumi,
5. Heat oil in a griddle or heavy frying pan over top with a little extra dill sauce and a few fronts
medium heat. of dill.
6. Spread lime & pepper seasoning evenly over 9. Serve immediately with wedges of lemon.
haloumi, add the haloumi and red capsicum to
pan and cook until haloumi is golden on both
Tip: Serve sauce on the side and let your guests
sides and the capsicum is slightly soft (note, this
dollop according to their preference.
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Corn, Bean, Zucchini
and Fetta Nachos
Homemade always tastes better. This smoky, home cooked, veggie filled nacho dish, topped with tangy Lemnos Fetta
will have them coming back for more everytime.
Serves 4
Preparation time: 20 minutes
Cooking time: 22 minutes
1. Heat oil in a medium frying pan over medium 5. Arrange the corn chips in a large microwave proof
heat. Add onion, stirring occasionally for about 4 dish, place a pile of the fresh nacho sauce in the
minutes or until the onion is soft and just starting center scatter the top with grated cheddar cheese,
to turn golden. mozzarella slices and crumbled fetta.
2. Add the cumin, capsicum and garlic and cook for 6. Place in the microwave on high for 2 minutes or
15-30 seconds or until fragrant. until the cheese has melted.
3. Add the tomatoes, zucchini, jalapenos and oregano 7. Serve immediately, decorated with coriander leaves
and cook stirring a few times, for about 10 and a side of sour cream.
minutes until all the flavours are combined and the
vegetables are tender.
Tip: Make a double batch of this nacho sauce and
4. Add the red kidney beans, cook for another 5 freeze for an easy, healthy snack or another meal.
minutes. Season with salt and pepper to taste
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Watermelon, Fetta and
Black Olive Salad
Perfect for an Australia Day barbecue, or to bring to parties in the warmer months. Crisp, juicy chunks of
watermelon are contrasted with crumbled, tangy fetta and mint to make the perfect spring taste combination.
Serves: 6-8
Preparation time: 10 minutes
4. Serve chilled.
10
Mains
Indulge in these filling meals inspired by the
Mediterranean and created for sharing.
2
Lime & Pepper
Haloumi Poke Bowl
A healthy vegetarian poke bowl, topped with Lime & Pepper Haloumi, colourful vegetables, served with a spicy
jalapeño sour cream salsa dressing.
Serves 2
Preparation time: 15 minutes
Cooking time: 2 minutes
180g Lemnos Lime & Pepper Haloumi, cut in to 12 4 cherry tomatoes, cut in half
slices juice from ½ a lime
3 tbsps extra virgin olive oil
Jalapeno sour cream salsa
½ small zucchini, cut in batons or spirals
1 tbsp finely pickled jalapeño chilies (add more if you
½ cup cooked green peas or edamame beans
like spicy food)
1 medium carrot, peeled, cut in fine batons
¼ large red capsicum, cut in strips 3 tbsps sour cream
1 ripe firm avocado, stone removed, cut in half and 2 tbsps good quality tomato salsa
flesh removed from skin ½ cup chopped coriander leaves (optional)
a small bunch snow pea sprouts (optional) sea salt
1 small handful of washed baby spinach leaves
1. Divide the vegetables in a decorative way between 4. Whisk together the remaining lime juice and
two 17cm bowls, leaving room for the haloumi. olive oil. Season with salt and pepper, then drizzle
lightly over each bowl.
2. In a small bowl mix the jalapeño sour cream salsa
ingredients and add salt to taste. 5. Serve immediately with the salsa either dolloped
over the salad or on the side
3. Heat oil in a griddle or heavy frying pan over
medium heat. Spread lime & pepper seasoning
evenly over haloumi, add to pan and cook until
Tip: To cater to guests who like a little less
golden on both sides. Divide between the two
spice, serve the salsa on the side.
bowls.
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Lime & Pepper Haloumi and
Zucchini Pappardelle Pasta
Looking for a tasty sharing meal you can have on the table in 15 minutes? Look no further. Zesty citrus flavours,
ribbons of zucchini, Lime & Pepper Haloumi and shaved parmesan and ready in the time it takes to lay the table for
your guests.
Serves 4
Preparation time: 10 minutes
Cooking time: 15-20 minutes
1. Cook the pasta following the pack instructions for chopped chives, 2 tablespoons of pine nuts, half
al dente. Drain and reserve a little of the cooking the haloumi and the lime zest. Use a little of the
water. reserved pasta cooking water to ‘loosen’ the pasta
if needed. Stir through the hot pasta and grated
2. Heat oil in a griddle or heavy frying pan over
parmesan. Season to taste with black pepper and a
medium heat. Spread lime & pepper seasoning
little salt.
over haloumi, add to pan and cook until golden
on both sides. Remove from the pan and cover 4. Divide into 4 bowls and top each with the
with foil. remaining haloumi, pine nuts, and a couple of
chive spears or basil leaves.
3. Heat remaining oil in pan over medium heat,
add crushed garlic. As soon as it is fragrant, but 5. Serve immediately.
before it changes colour, add the zucchini ribbons,
13
Minted Lamb with
Fetta & Yoghurt
Barbecued lamb back strap served sliced and drizzled with spiced fetta, pomegranate seeds and yoghurt.
Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes plus resting time
1. Place the lamb in a nonreactive bowl and make the 3. Heat large frying pan or BBQ flat plate over medium
simple marinade with olive oil, lemon juice, 2/3 of heat. Cook the lamb for about 3-4 minutes on each
the crushed garlic, salt and pepper. Turn the lamb side for medium rare (longer if you prefer well done).
back straps several times to ensure the meat is well Remove from heat and scatter with half the mint
coated, cover with cling film and refrigerate until leaves. Rest covered for ten minutes.
you’re ready to cook (this can be overnight).
4. Slice lamb diagonally and plate with dollops of fetta
2. In a medium bowl, add the remaining crushed and yoghurt sauce. Garnish with remaining mint
garlic and fetta. Using a fork, mash the fetta leaves, pomegranate seeds and onion slices.
until smooth. Stir in spices and natural yoghurt.
Combine well and season with salt and pepper.
Cover and refrigerate until ready to use. Tip: Use this recipe with any cut of lamb you prefer.
It also works particularly well with lamb leg steaks,
chump chops and even a rack of lamb.
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Pulled Chicken with Lime &
Pepper Haloumi Wraps
Flatbread wraps filled with golden Lime & Pepper Haloumi, shredded roast chicken, spicy guacamole and
crisp salad leaves.
Makes 4
Preparation time: 15 minutes
Cooking time: 2 minutes
1. In a medium bowl add the avocado and roughly 5. Spread each wrap generously with guacamole, then
mash with a fork. layer up the salad leaves, coriander leaves about ½
cup of shredded chicken and 3 slices of haloumi,
2. Stir through the crushed garlic, diced tomato and
roll and repeat with the remaining ingredients and
red onion.
wraps.
3. Season to taste with lime juice, salt and pepper and
6. Serve immediately or wrap in baking paper for a
Tabasco. Cover and refrigerate until required.
yummy picnic or lunch.
4. Heat oil in a griddle or heavy frying pan over
medium heat. Spread lime & pepper seasoning
evenly over haloumi, add to pan and cook until Tip: Always keep refrigerated before serving
golden on both sides. Romove from pan.
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