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

• Olive oil for shallow frying

• 1 tsp sumac

• Handful fresh coriander, chopped

• 1 tbsp pomegranate molasses

• Hot sauce such as sriracha or harissa

• 250g thick greek yogurt FOR THE FRIED FETA SAGANAKI

• 2 x 200g packs vegetarian feta

• 2 medium free-range eggs, beaten

• 100g plain flour

• Olive oil for shallow-frying

• 3 tbsp honey (Greek thyme honey ideally)

• 6 small peaches or ripe figs, halved/sliced

• Lemon wedges to serve

1 To make the fried halloumi, mix the flour, za’atar and garlic powder in a shallow bowl or on a plate. Cut the halloumi into 12 fat fingers, then toss in the flour mixture.