Pre-heat BBQ to 400°F.
In a small food processor, add 2 cups of basil, garlic, lemon juice, almonds and olive oil. Blend until puréed. Season with salt and pepper and then set aside.
Place naan breads on the BBQ. Leaving the lid open, grill one side for 2 minutes and then remove.
Divide ingredients and garnish naan breads (grilled side up) with basil pesto, sliced tomatoes and feta.
Place flatbreads back on the grill and close the lid. Turn BBQ off and cook for 5 -8 minutes until cheese is soft and the naan bread is toasted.
Serve warm topped with reserved basil leaves, chili flakes (if using), black pepper and a drizzle of olive oil.
1. Pre-heat oven to 425°F. Line a baking sheet with foil and lay out fries. Cook fries for 20-25 minutes until golden brown.
2. In a small bowl stir together Greek seasoning spices and herbs.
3. In a small sauce pan over medium high heat melt butter and whisk in flour. Continuously whisk and slowly pour in stock and add remaining gravy seasonings, cook for 3 minutes until thickened.
4. To assemble: layer cooked fries with feta into two bowls and spoon gravy over top. Add tomatoes, onions and herbs on top of fries. Garnish with a fresh lemon wedge. Season with salt and pepper to taste.
Using a melon baller, scoop out watermelon and melon rounds. If you do not have a melon baller, cut into 1 inch cubes.
Place all fruit in a bowl; add rosemary, mint, lemon zest and juice, vanilla seeds; toss gently.
Sprinkle with crumbled feta cheese and serve.
1. Mix flour, sugar, baking powder, fennel seeds and salt in a large bowl.
2. In a separate bowl, whisk together milk, melted butter and eggs and pour into the dry ingredients and mix.
3. Add the feta cheese and the dates.
4. Heat a skillet brushed with vegetable oil. Place ¼ cup of the batter on the skillet and cook for 5-6 minutes until both sides are browned.
5. Transfer the pancakes onto a rack and place in a preheated oven on low to keep them warm and crispy. Repeat until all batter is used.
6. Drizzle the pancakes with honey and serve.
1. Add the yeast to lukewarm water; stir in sugar and olive oil and leave it for about five minutes until foamy.
2. In a stand mixer fitted with the dough hook, mix all ingredients (starting with the 5 cups of flour) at medium speed for about 4 minutes or until the ingredients form a coarse dough. Let dough rest for 20-30 minutes; mix again for a few minutes or until the dough is smooth and does not stick to the sides of the bowl. If dough appears too sticky, add more flour.
3. Transfer dough to a flat, clean, floured surface. Dust the dough with some extra flour to absorb the excess surface moisture and then mold it into a ball.
4. Place the dough in a bowl brushed with olive oil and cover with cling wrap and a towel. Let the dough rest at room temperature for 90 minutes until the dough has doubled in size.
5. Preheat oven to 250°C.
6. Divide the dough into 8 equal pieces and form into balls. Roll out each dough ball into a round shape and spread on a spoonful of jam. Add the strawberries, feta cheese and chopped basil and bake for 9-10 minutes, until the dough is crispy and the cheese is slightly coloured.
7. Drizzle with molasses and serve.
