For the turnip purée
Place the turnips and potatoes in boiling, salted water and boil for about 30 minutes until tender.
Strain the turnips and potatoes and place them in a blender. Add the olive oil and milk and blend until a smooth purée is formed. Place the purée back in the pot and reheat. Add the crumbled feta cheese and butter and stir well.
For the butter sauce
Melt the butter, add the paprika and stir well.
For serving
Place the purée on a serving dish, drizzle with melted butter sauce and garnish with fresh parsley.
Sprinkle the feta cheese slices with flour. Dip each slice, into the egg and then coat with crushed cornflakes.
Heat the olive oil in a frying pan. Fry the cornflake-crusted feta cheese slices for about 2 minutes on each side.
For serving
Place the slices on a serving dish. Drizzle with sour cherry juice, sprinkle with chopped pistachios, and season with fresh ground black pepper.
For the soup
Place the melon, fennel, orange juice, buttermilk, garlic, vinegar, salt and pink pepper in a blender and blend until the ingredients become a smooth, velvety purée.
Pour the purée to a bowl, stir in the chopped basil and refrigerate.
For the feta bites
Dust the feta cheese cubes with flour, dip into the beaten eggs and coat with sesame seeds. Repeat until all cubes are coated.
Heat the oil in a large skillet. Fry the coated feta cubes for 1-2 minutes on each side.
For serving
Divide the soup into 6 bowls and place 4 feta bites into each bowl. Sprinkle with grated carrot, pink pepper and basil leaves. Drizzle with olive oil and serve.
Preheat oven to 200°C. Quarter the beetroot and wrap it in foil paper along with the garlic, thyme and a drizzle of olive oil. Bake for about 45 minutes or until the beetroot is tender. Remove from oven and set aside.
Place the cumin seeds in a frying pan and gently dry fry, until they start releasing their aroma.
Remove the thyme from the foil. Place the beetroot and peeled garlic in a food processor along with the chickpeas, olive oil, lemon juice and balsamic vinegar. Blend until the ingredients form a smooth purée. Add the cumin seeds and pulse the purée a couple of times. Season with sea salt and fresh ground pepper.
For serving
Just before serving, sprinkle with crumbled feta cheese and chopped walnuts.
Preparation
1. Cut Asian eggplants and zucchinis into 1/4-inch-thick slices lengthwise.
2. Seed red and orange peppers, peel onions, and cut all into wedges.
3. Stem mushrooms and cut into 1 1/4-inch slices.
4. In a bowl, whisk together olive oil, garlic, cumin, oregano, brown sugar and season to taste with salt and pepper.
5. Place vegetables on a large rimmed baking sheet; drizzle with marinade and toss to coat.
Cooking
1. Pre-heat barbecue grill to high for 10 minutes.
2. Reduce heat to medium-high and place eggplant and peppers on lightly greased grill.
3. Cook for 15 minutes or until tender and starting to char, turning occasionally. Remove to a platter and keep warm; repeat with remaining vegetables.
4. Sprinkle with Krinos Feta Cheese and chili flakes (optional) and top with arugula.
5. Serve hot or cold for a great summer salad!
