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Digital Subscriptions > delicious. Magazine > August 2019 > THE SUNSHINE COLLECTION

THE SUNSHINE COLLECTION

Simplicity and quality of ingredients are hallmarks of the Greek kitchen. Taste is key, but colour and texture also play their part in creating a balanced dish. Give these fussfree recipes from Heather Thomas’s new book a try and find out why simple is often best
Roasted vegetable and chickpea quinoa salad

PHOTOGRAPHS HAARALA HAMILTON

Fried halloumi fingers and fried feta saganaki

Fried halloumi fingers (right) and fried feta saganaki

”Halloumi can be fried without melting and losing its shape. Don’t worry if any brine comes out – it will soon evaporate, leaving crisp, tender fingers. And nothing could be simpler than fried salty feta straight out of the pan. An aromatic honey goes well with the feta, as does any seasonal fruit.”

EACH MEZE SERVES 4-6. HANDS-ON TIME 40 MIN

FOR THE FRIED HALLOUMI FINGERS

• 4 tbsp plain flour

• 2 tbsp za’atar spice mix

• Pinch garlic powder

• 350g halloumi

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About delicious. Magazine

Our August issue will ensure you get the most out of summer: there’s our garden party guide (it involves pizzas), food to keep you cool, brilliant BBQ dishes and sunny Mediterranean recipes. Star chefs John Whaite, Theo Randall and David Gingell are on hand to help and you can win a holiday to Jamaica! Plus you can join Delia in celebrating 50 years of food writing – it’ll be a historic night of food and chat. Get delicious. now for the best summer ever…