Roasted, Stuffed Courgettes (Zucchini) with Mushrooms, Bulgur wheat and Feta


I think most Cypriots who cook, like to stuff veggies. Aubergines, vine leaves, courgette flowers, cabbage, onions, tomatoes the list is endless. Whatever has a cavity, it can be filled with all sorts of goodies like rice, mince or veggies. Of course, if there is no cavity we can always create one. And we do it because we know that stuffed food, if done wright, tastes and looks spectacular. Continue reading

Grilled Squid with aromatic Coriander-Mint Pesto


The best way to serve grilled squid. Although, traditionally, I m a huge fan of olive oil and lemon dressing, I love the flavour and freshness of this aromatic pesto with fresh parsley, coriander and mint. Serve it on a platter over fresh greens, like kale, rocket or spinach leaves and you’ve got a definite “wow”!



  • 8 large squid
  • 1 Tbs olive oil
  • Salt and freshly ground black pepper

For the pesto

  • 1 cup fresh coriander leaves
  • ½ cup fresh mint leaves
  • ½ cup fresh parsley leaves
  • ¼ cup lemon juice
  • 1/3 cup olive oil

To serve: About 4 cups mixed greens like kale, rocket, spinach, mustard greens


Prepare the pesto: Put all pesto ingredients together in the bowl of a blender or food processor. Blend on high speed until everything is finely chopped and mixed together. Set aside in a bowl until needed.

Prepare the squid: With a sharp knife cut squid at 1 cm inervals, taking care not to cut all the way through. Mix squid with the olive oil in a bowl.

Heat griil on high. Put squid on the rack and season with salt and pepper. Close the cover of the grill and cook 10 minutes, turning once. Transfer in a heatproof bowl and let squid cool slightly.

To serve: Cover the base of a shallow serving platter with the salad greens. Drizzle with 2 tablespoons pesto. Place the squid on the salad greens. With a pastry brush, brush liberally with pesto, until nicely coated. Serve at once with any left over pesto for your guests to serve themselves.