A Greek salad niçoise if you will – nothing has ever tasted more like a Mediterranean summer
Family restaurant, working for Jamie Oliver, starring in food TV – Georgina Hayden’s new cookbook, Greekish, is the result of her life’s workas she affectionately calls her in Greek. “I spend days with her in the kitchen,” says Hayden, who still lives close to her Greek-Cypriot family in north London. “She can be quite scathing. She’ll tell me very easily if something’s not right.” But occasionally – as with a baklava cheesecake that Hayden was developing last year – all criticisms fall away.
Place a large frying pan on a high heat. Rub the tuna steak with a little olive oil and the dried oregano, and season well. Pop the steak in the pan and sear for 3 minutes on each side, so it has a lovely deep crust but is still slightly pink in the middle. Transfer to a chopping board and leave to rest for a couple of minutes. Meanwhile, toss the rocket with the potatoes and avocado. Peel the eggs and cut into wedges. Slice or flake the tuna into pieces and stir both into the salad.
Start by making the stuffing. Pick the mint leaves. Peel and chop the garlic. Roughly crush the fennel seeds. Place the pistachios in a food processor with the chopped garlic, crushed fennel seeds, capers, Aleppo pepper and most of the mint leaves. Finely grate in the zest from the lemon. Season generously. Pulse everything together until roughly chopped. Add 2 tablespoons of the olive oil and pulse again until you have a rough paste – chopped enough to hold together and not too fine.
Dissolve the stock cube in a jug with 250ml of boiling water. Whisk in the olive oil and dried oregano, then squeeze in the juice from both the lemons. Crush or finely grate in the garlic and then season generously. Whisk again to combine, then pour over the potatoes, and turn a few times to distribute all the flavours. Shake out the potatoes so they’re in one layer.
Place a griddle pan on a high heat and get it hot. Grill the lamb chops for about 4 minutes on each side, this will give you just-blushing lamb. You can cook them for less or more time depending on your taste. I like to finish by propping them up on the fatty side to get it crisp . You don’t want to crowd the pan, so you might need to do this in two batches; if so, rest the cooked chops in a very low oven while you cook the others.
When the filo shell is ready, remove from the oven and drizzle the cold syrup over the hot pastry, particularly down the sides. Leave to cool.
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