Mediterranean-ish Dinner

Salmon 10 × 180g fillets, skin on

• 2 tbsp olive oil
• Salt and pepper
• Lemon wedges to serve

Miso Yoghurt Sauce

• 400g Greek yoghurt
• 45g white miso paste
• 30ml rice wine vinegar
• 20g honey
• 15ml soy sauce
• 9ml sesame oil
• 5g garlic (≈1 clove), minced
• Warm water to thin if needed

Method

1. Whisk yoghurt, miso, rice wine vinegar, honey, soy sauce, sesame oil, and garlic until smooth. Thin with warm water if needed. Refrigerate until needed.
2. Remove salmon from fridge 20 min before cooking. Pat dry, season.
3. Sear skin-side down in a hot ovenproof pan with olive oil for 3–4 min until skin is crisp.
4. Flip and cook 2–3 min more, or finish in a 200°C oven for thicker fillets.
5. Rest 2 min. Spoon sauce onto plate, place salmon on top.

For 10 guests: work in batches. Keep first batch warm in a 100°C oven while you cook the rest.

Ingredients

• 1.5kg frozen cooked prawns, thawed
• 150g unsalted butter
• 8 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp chilli flakes (optional)
• Zest and juice of 2 lemons
• Large handful flat-leaf parsley, chopped
• Salt and pepper

Method

1. Pat prawns dry with paper towel.
2. Melt butter with olive oil. Add garlic and chilli flakes; cook 1–2 min until fragrant.
3. Add lemon zest and juice. Add prawns and toss to coat — 30 seconds only.
4. Off heat, scatter parsley, toss once more. Serve immediately.

Prawns are already cooked — the goal is just to warm them through. 30 seconds max or they go rubbery.

Ingredients

• 750g basmati rice (dry)
• Zest and juice of 3 lemons
• Large bunch flat-leaf parsley, chopped
• Large bunch fresh dill, chopped
• 60ml olive oil
• 4 garlic cloves, minced
• Salt and pepper
• Water or light chicken stock

Method

1. Rinse rice until water runs clear. Drain.
2. Heat olive oil, cook garlic 1 min. Add rice and toast 2–3 min until translucent.
3. Transfer to rice cooker with stock, lemon zest, and 1 tsp salt. Cook on white rice setting.
4. Fluff, stir through lemon juice, parsley, and dill. Season. Keep warm up to 1 hour.

Toasting the rice on the stove before transferring adds nutty depth.

Ingredients

• 6 large ripe tomatoes, in wedges
• 2 large cucumbers, halved and sliced
• 2 red onions, thinly sliced
• 3 green capsicums, in strips
• 300g Kalamata olives
• 400g feta, in large chunks
• Fresh oregano to garnish
• Dressing: 120ml EVOO · 3 tbsp red wine vinegar · 1 tsp dried oregano · salt & pepper

Method

1. Combine all vegetables and olives in a large bowl.
2. Whisk dressing. Pour over just before serving. Toss gently.
3. Top with feta and oregano. Do not toss after adding feta.

Ingredients

• 3 large heads broccoli, in florets
• 60ml olive oil
• 6 garlic cloves, thinly sliced
• 1 tsp chilli flakes
• Zest of 1 lemon + juice of ½
• Salt and pepper

Method

1. Preheat oven to 220°C.
2. Toss florets with oil, garlic, chilli flakes, salt, and pepper. Spread across two trays — don't crowd.
3. Roast 20–25 min, turning once, until edges are charred.
4. Squeeze lemon juice over and scatter zest. Serve immediately.

The charred edges are the best part — resist turning the oven down.

Ingredients

• 1.2kg Greek yoghurt
• 10 ripe figs, halved
• 5 ripe peaches, halved and stoned
• 4 tbsp honey + extra to drizzle
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 80g pistachios, roughly crushed
• Fresh mint (optional)

Method

1. Preheat oven to 200°C. Place fruit cut-side up in a roasting dish.
2. Mix honey, brown sugar, vanilla, and cinnamon. Spoon over fruit.
3. Roast 20–25 min until soft and caramelised.
4. Serve yoghurt on a large platter. Top with warm fruit, juices, pistachios, and a honey drizzle.

A large shared platter looks good and lets guests help themselves.