Frantoi’s vegetable Saganaki
We really love visiting Greece, and over the extended lockdown months we often enjoyed bringing the flavours of this extraordinary country to our table – it was our version of lockdown travel. This is our vegetarian adaptation of a traditional greek dish, which makes for a lovely summer dinner, accompanied with some bitter greens and some roast potatoes or toasted bread. Serves 4.
1 very large tomato (beefsteak/cuore di bue variety), sliced
1 fresh red tropea onion (or 4 spring onions), chopped
150g peppers (Anaheim variety if you can find it, otherwise bellpeppers will do), chopped
300g chicory or other green leaves
250g feta cheese
a few sprigs of fresh oregano and dill
In an earthenware pot pour a bit of EVOO, then layout the sliced tomatoes, salt gently, add a couple of sprigs of fresh oregano, and a bit more EVOO over the tomatoes. Leave to marinade while you prepare the other ingredients.
Cook the chopped chicory in salted boiling water, until soft. Then drain and squeeze the water our of it.
Very gently fry the onion and peppers in EVOO for 10 minutes until soft. Take care not to burn the onions.
You can now layer the rest of the dish: put the onion and peppers over the tomatoes, then the cooked greens, finally the feta, sliced. Add a little dill and a some EVOO on top.
Put the dish under the grill for about 15 minutes. Pour some EVOO on the top immediately before serving.