Crispy on the outside and fluffy inside, these Rosemary & Garlic Roast Potatoes are roasted with olive oil, oregano, and lemon for a simple Mediterranean side dish perfect with lamb or served over creamy tzatziki. Rosemary & Garlic Roast Potatoes These Rosemary and Garlic Roast Potatoes are crispy on the outside and fluffy on the inside, making them a simple gluten-free side dish that never disappoints. Made with pantry staples like extra virgin olive oil, rosemary, garlic, oregano, salt and pepper, they are packed with Mediterranean flavour and effortlessly delicious. They pair beautifully with my Easy Greek Lamb Roast , bringing together everything we love about Greek cooking in one comforting meal. But these potatoes are just as impressive on their own. Serve them piled onto a platter with my creamy tzatziki or hummus, and they quickly transform from a side dish into a stunning entrée or crowd-pleasing appetiser. For a light vegetarian option, spread a generous layer of tzatziki onto a plate and pile the hot potatoes on top. Every bite becomes creamy, garlicky and irresistible. Simple to prepare, deeply flavourful and always a favourite — let’s start cooking! Watch How to Make Rosemary and Garlic Roast Potatoes Ways to Serve Rosemary & Garlic Roast Potatoes With Greek Lamb Roast  – The ultimate Easter combo! Serve the lamb alongside the potatoes for a classic Greek feast that’s simple yet impressive. With Tzatziki on the plate  – Spread a generous spoonful of Tzatziki on your plate, pile the potatoes over the top, and use your fork to scoop and swipe. Comfort food at its best—perfect for lounging on the couch and watching your favourite show. Instead of crackers with dips  – Use these golden wedges as a gluten-free alternative to crackers or pita. Dip them into hummus, Tzatziki, or even spicy feta whip. Alongside a Greek salad  – Pair with a big Greek salad, roasted veggies, or my cauliflower tabouli for a nourishing, satisfying meal. Rosemary & Garlic Roast Potatoes Tips for Perfect Roast Potatoes There’s nothing better than golden, crispy roast potatoes, especially when they’re infused with garlic and herbs. Here are a few helpful tips to make sure your potatoes are roasted to perfection every time: Use olive oil for flavour and crispiness: Olive oil has a good smoke point and adds depth and richness to roast potatoes. It also helps them crisp up beautifully in the oven while bringing out the natural earthiness of the spuds. Dry your potatoes thoroughly: If your potatoes have been washed recently, make sure to dry them well with a clean tea towel. Too much moisture will steam the potatoes rather than roast them, resulting in a softer texture. Don’t overcrowd the tray: Spread your potatoes out in a single layer on the tray, giving each piece enough space to roast evenly. Overcrowding can lead to steaming instead of that gorgeous golden crispiness. Be generous with garlic and seasoning: Garlic adds incredible flavour—don’t hold back! A generous pinch of sea salt and freshly cracked black pepper will make all the difference. Keep them crisp before serving: If you’re not serving straight from the oven, keep them warm in a low oven, uncovered, to maintain their crisp exterior. Frequently Asked Questions What potatoes are best for roast potatoes? Floury potatoes such as Sebago, Russet, or Yukon Gold work best for roast potatoes. They become fluffy on the inside while developing a crisp golden crust when roasted in olive oil. How do you make roast potatoes extra crispy? To get crispy roast potatoes, make sure the potatoes are completely dry before roasting and spread them in a single layer on the tray. Roasting them with olive oil at a high temperature also helps create that golden, crunchy exterior. Can I prepare roast potatoes ahead of time? Yes. You can cut and season the potatoes earlier in the day and keep them refrigerated until ready to roast. Once cooked, they can also be reheated in a hot oven to bring back their crispiness. Are these rosemary garlic roast potatoes gluten-free? Yes. This recipe is naturally gluten-free as it uses whole potatoes, olive oil, herbs and seasoning without any wheat or gluten-containing ingredients. Rosemary & Garlic Roast Potatoes Rosemary & Garlic Roast Potatoes   Serves 6 as a side dish Prep 10 minutes Cook 1 hour +   INGREDIENTS 1 kg potatoes, washed and cut into wedges (optional to peel) ⅓ cup extra-virgin olive oil (extra may be needed) 2 teaspoons dried oregano 3 large garlic cloves, minced 2 tablespoons fresh rosemary leaves, finely chopped Sea salt and freshly ground black pepper, to taste Juice of 1 lemon   INSTRUCTIONS 1. Make the rosemary and garlic oil: In a large bowl, add the extra-virgin olive oil, minced garlic, oregano, rosemary, salt, and pepper. Whisk together until well combined and forms a fragrant oil  (add extra olive oil if mixture is too thick) 2. Prepare the potatoes: Wash the potatoes and thoroughly dry, then cut into wedges (you can peel them if you prefer). Spread them out onto a baking tray lined with baking paper. 3. Season and coat: Pour the rosemary and garlic oil mixture over the potatoes. Toss to coat evenly, then spread the wedges out in a single layer on the tray. 4. Roast the potatoes: Place the tray into a preheated oven at 190°C and roast for 60 to 70 minutes, or until the potatoes are golden and crispy on the outside. 5. Finish the potatoes: Once baked, squeeze over a little lemon juice. 6. Optional to serve with Greek Tzatziki dip: Spread a generous layer of Greek Tzatziki onto an entrée-sized plate using the back of a spoon. Pile the hot rosemary and garlic potatoes over the top. Serve immediately. The potatoes are perfect for scooping through the creamy dip—just grab one with a fork and drag it through for the ultimate bite.     Note:  These wedges also make a great alternative to crackers when entertaining. Serve alongside any dip you like, but Tzatziki is highly recommended for a Greek twist. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Rosemary & Garlic Roast Potatoes Recipe and Photography Margaret Pahos @CreateCookShare

Cooking white rice on the stovetop is far easier than most people think, and no rice cooker is required. With the right method, you’ll achieve perfectly cooked grains every time with a natural separated finish: light, and delicious, ready to accompany almost any meal. This simple technique works beautifully with Basmati rice, Jasmine rice, and long-grain white rice , helping you say goodbye to gummy or overcooked rice once and for all. Stovetop White Rice SHOULD YOU RINSE THE RICE? In Australia, we are quite fortunate that most Australian packaged rice is clean and well processed, meaning rinsing is not always necessary. Many cooks rinse rice to remove excess surface starch and impurities. If you do choose to rinse your rice (which I do suggest), the water ratio must be adjusted, as the grains absorb moisture during washing. Rice-to-water ratios: • Unrinsed rice: 1 cup rice to 2½ cups water • Rinsed rice: 1 cup rice to 2 cups water Serve rice with... Takeout Thai Basil Chicken Lemon and Garlic Butter Fish Roasted Boneless Leg of Lamb Satay Chicken with Manuka Honey Stuffed Baked Chicken Breast Honey Garlic Lamb with Pickled Cucumber Greek Lemon and Oregano Chicken Stovetop White Rice Stovetop White Rice Both rinsed and unrinsed methods are included below so you can cook either way confidently, however i personally prefer to rinse my rice or even soak for a few minutes. This method works for basmati rice, jasmine rice, and long-grain white rice. SERVES 3 PREPARATION TIME 5 minutes COOKING TIME 20 minutes INGREDIENTS 1½ cups basmati rice, jasmine rice, or long-grain white rice Boiling water (see ratios below) 1 teaspoon sea salt WATER RATIOS Unrinsed rice (Australian rice): 1 cup rice to 2½ cups water Rinsed rice: 1 cup rice to 2 cups water INSTRUCTIONS Prepare the rice If rinsing, rinse the rice in a sieve under cold running water for 1–2 minutes, until the water runs mostly clear. Drain thoroughly. Begin cooking Place the rice into a 18cm saucepan with the salt. Carefully pour in the correct amount of boiling water according to your chosen ratio and bring to a rapid boil over high heat. Boil uncovered Stir once, then boil uncovered for 5–6 minutes. Cooking time may vary slightly depending on stovetop strength. Continue cooking until most of the liquid has been absorbed and the surface of the rice looks bubbly with steam holes and slightly dry. Steam the rice Cover tightly with a lid, then turn the heat off completely, and leave undisturbed for 15 minutes. Do not lift the lid - the trapped steam finishes cooking the rice. Fluff and serve Remove the lid and gently fluff the rice using a fork or rice paddle to separate the grains before serving. NOTES This method works with basmati, jasmine, long-grain, and medium-grain white rice. Brown rice, Aborio and Medium Grain rice requires a different water ratio and cooking time. Fluffing the rice immediately after cooking releases excess steam and helps keep the grains light and separate. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Stovetop Cooked Rice Recipe and Photography Margaret Pahos for @CreateCookShare

Spanakorizo (Greek Spinach Rice) is a classic Greek one-pot meal made with tender spinach, fresh herbs, fluffy rice, and plenty of lemon. Creamy without cream and full of bright Mediterranean flavour, it’s a fast, nourishing recipe that’s ready in around 30 minutes. Serve it as a vegetarian main or an easy Greek side dish, finished with crumbled feta for extra richness. Greek Spinach Rice with Feta (Spanakorizo) The Story Behind the Recipe Spanakorizo – Greek Spinach Rice – was a staple in our home growing up, especially on busy evenings. My mum, a dedicated seamstress who spent countless hours at her sewing machine, would whip this up after work because it was fast, healthy, and packed with nutrition. As kids, we’d roll our eyes at the sight of it, but it always hit the table. Funny how things change – as an adult, I find myself making it all the time and loving every bite. While my mum kept it simple, feta was never part of the original. That’s a little indulgence we’ve added to make it our own. The feta transforms the dish, giving it the indulgent, familiar flavour of spanakopita without the fuss of making a pie. Watch How to Make It Greek Spinach Rice with Feta (Spanakorizo) Tips for Perfect Spanakorizo Use Fresh Spinach : Opt for fresh spinach over frozen for the best texture and flavour. Wash thoroughly to remove any grit. Choose the Right Rice : Basmati rice works beautifully for this recipe due to its light, fluffy texture. Make sure to rinse it well to remove excess starch. Warm Your Stock : Using hot vegetable stock or chicken broth helps the rice cook evenly and absorb flavour more efficiently. Don’t Over-Stir : Once the rice and liquid are added, avoid stirring during cooking to prevent it from turning mushy. Rest the Rice : After cooking, let the dish rest, covered, for a few minutes. This allows the rice to fully absorb the flavours and steam to finish the cooking process. Add Lemon and Feta Last : A drizzle of fresh lemon juice and crumbled feta just before serving brightens the dish and adds a creamy, tangy finish. Make It Your Own : Feel free to customize! Add a handful of chopped green onions or a sprinkle of red chili flakes for extra flavor. Serve Hot or Cold : While delicious warm, Spanakorizo is equally good served at room temperature or chilled, making it perfect for meal prep or picnics. Pair It Up : Serve as a main dish with a side of crusty bread and olives, or enjoy it as a side to grilled chicken, fish, or lamb. Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock or water to bring it back to life. English Spinach (Australian) Meal Prep Tips for Spanakorizo Make Ahead : Spanakorizo is perfect for meal prep because it stores well and tastes even better the next day as the flavours meld. Double the Batch : Cook a larger portion to save time later. It can be divided into individual servings for lunches or dinners throughout the week. Greek Spinach Rice with Feta (Spanakorizo) What to Serve with Spanakorizo Roasted Lamb Pieces in a Pocket Roasted Boneless Leg of Lamb Juicy Beef Kafta Lemon Garlic Chicken One-Pan Lamb Cutlets Halloumi Greek Spinach Rice with Feta (Spanakorizo) Greek Spinach Rice with Feta (Spanakorizo) Serves 2-3 as a main Prep: 10 minutes Cook: 20 minutes INGREDIENTS Spanakorizo: 1 large brown onion, diced 1 leek, outer leaves removed, quartered lengthwise and finely chopped 1 bunch (300g) English spinach, washed and roughly chopped ¼ cup fresh dill, finely chopped ¼ cup parsley, finely chopped ¼ cup extra virgin olive oil 1 cup basmati rice, rinsed (or long grain) 2 ½ cups vegetable stock or water, heated sea salt to taste and freshly ground black pepper Garnish: Extra virgin olive oil Fresh lemon juice Feta cheese, crumbled (approx. 150g) - dairy free optional INSTRUCTIONS Sauté the Aromatics:  In a large pot, heat the olive oil over medium heat. Add the onion and leek, and sauté until softened and translucent, about 3-4 minutes. Wilt the Spinach:  Add the spinach to the pot and cook for a few minutes until wilted, stirring occasionally to combine with the onion and leek. Add Rice and Seasonings:  Stir in the rice, parsley, dill, salt, and pepper. Pour in the hot vegetable stock or water and stir well to combine. Cook Without Stirring: Reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes, or until most of the liquid is absorbed. Avoid stirring during this time, as it will help the rice cook evenly. Rest and Fluff:  Once cooked, turn off the heat and let the rice rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Serve and Garnish:  Before serving, add an extra drizzle of olive oil, a very good squeeze of fresh lemon juice and spread the crumbled feta. Divide and serve in shallow bowls. Enjoy hot, at room temperature or even cold out of the fridge. This dish can be enjoyed as a main meal or as a flavourful side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Greek Spinach Rice with Feta (Spanakorizo) Margaret Pahos @CreateCookShare

Fresh, vibrant, and unmistakably Mediterranean, Greek Salad or Horiatiki Salata, celebrates the beauty of simple ingredients done properly. Made with ripe tomatoes, crisp cucumber, sweet red onion, olives, creamy feta, and generous extra virgin olive oil, this classic village salad proves that flavour never needs complication, and traditionally, there’s absolutely no lettuce. The Classic Greek Salad, gluten-free What is a Greek Salad? Bursting with ripe tomatoes, crunchy cucumbers, sweet red onion, creamy feta, and a generous drizzle of golden extra virgin olive oil, the classic Greek Salad , known in Greece as Horiatiki Salata  (Village Salad), is a true celebration of simplicity. This is the salad you’ll find across Greece in homes, tavernas, and seaside tables, built from ingredients that speak for themselves rather than being hidden beneath extras. Each element has a purpose: juicy tomatoes for sweetness, cucumber for freshness, olives for depth, sharp onion for balance, and thick pieces of feta that soften gently into the dressing. And despite what many versions suggest, a traditional Greek salad contains no lettuce . Its beauty lies in restraint, allowing quality produce, good olive oil, oregano, and red wine vinegar to create something effortlessly satisfying. Refreshing, colourful, and incredibly easy to prepare, this village-style salad is proof that some of the most memorable dishes come from doing less, but doing it well. Watch How to Make a Greek Salad The Classic Greek Salad, gluten-free Feta Using authentic Greek feta made in Greece  is incredibly important when preparing a traditional Greek salad. While Australia produces some excellent local feta, the flavour and texture are simply not the same as true Greek feta, which is protected by tradition and made using specific methods that give it its distinctive tang, creaminess, and depth. If you are dairy-free, a suitable dairy-free alternative can absolutely be used while still enjoying the spirit of the dish. Some of my favourite Greek feta producers, widely available in many countries, include: Chelmos Feta, Dodoni Feta, Epiros Feta. Traditionally, the feta is served in a block on top of the salad and then a fork is used to break off pieces when serving yourself. Here is an example: However, I prefer to break up the feta with a fork before serving as this allows the feta to combine in and amongst the salad, creating a juicy, full-flavoured taste. In saying this, the most important thing to understand is that the feta must not be cubed but naturally broken up with a fork. This simple process makes a whole lot of difference. The Classic Greek Salad, gluten-free Recipes to serve with a Greek Salad Easter Greek Lamb Roast Greek Beef Patties Tender Roasted Lamb Pieces in a Pocket Lamb Cutlets with Sage and Chickpeas Rosemary and Garlic Potatoes The Classic Greek Salad, gluten-free Greek Salad Serves 4-6 as a side Prep 10 minutes INGREDIENTS For the Salad 2 Lebanese cucumbers, halved lengthways and sliced 5 ripe tomatoes, cut into wedges 1 small green capsicum, sliced 1 small red onion, thinly sliced ½–1 cup Kalamata olives (depending on preference) 200 g authentic Greek feta, broken into large chunks or served as a whole slab and gently broken at the table 2 teaspoons dried Greek oregano Sea salt, to taste Optional: A small handful of capers, for a more traditional village-style flavour For the Dressing ¼ cup extra virgin olive oil 2 tablespoons red wine vinegar INSTRUCTIONS Prepare the vegetables Place the cucumber, tomatoes, capsicum, red onion, olives, and optional capers into a wide serving bowl. Season the salad Sprinkle generously with dried Greek oregano and sea salt, allowing the seasoning to fall evenly over the vegetables. Add the feta Place the feta over the salad in large natural pieces rather than diced cubes, or gently break it apart with your fingers before adding, if you prefer it more evenly distributed — just as my family enjoys it. Dress the salad Whisk the extra virgin olive oil and red wine vinegar and pour over the salad. Bring it together Using large serving spoons, gently toss the salad so the dressing and seasoning coat the vegetables while keeping the feta in generous pieces. Serve Serve immediately alongside your main meal with fresh bread to soak up the juices. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube The Classic Greek Salad, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

Gluten-free Lagana is a traditional Greek sesame flatbread made for Clean Monday and served at the beginning of Lent. Brushed with olive oil, dimpled by hand, and baked until golden, it’s a simple bread traditionally shared with taramasalata and olives at the Lenten table. Gluten-Free Lagana (Traditional Greek Flatbread) The History and Tradition of Lagana FlatBread (and why it matters) Lagana holds a special place in Greek tradition and is one of the most symbolic breads in Greek cooking. It is traditionally baked and eaten on Clean Monday (Kathara Deftera), the day that marks the beginning of Lent in the Greek Orthodox calendar. For many Greek families, this isn’t simply a date, it’s a seasonal reset, a moment of simplicity, reflection, and gathering around food that feels intentional. Clean Monday is celebrated with a table of Lenten dishes - humble, mostly plant-based foods meant to be shared. Lagana sits right at the centre of that table. Flat, dimpled, brushed with olive oil, and topped generously with sesame seeds, it’s made to be torn and eaten with taramasalata, olives, and other small plates. It’s not a bread designed to impress; it’s a bread designed to bring people together. Though simple in ingredients, it carries deep meaning, a reminder that tradition often lives in the most unassuming foods. This is my mum’s lagana, adapted into a gluten-free version so my coeliac daughter can share the same tradition at the same table. Because traditions only stay alive when we choose them, when we make room for everyone and continue cooking the foods that hold meaning. I want her to feel what I felt growing up: that certain days have a rhythm, certain meals have a purpose, and that food can carry family history in the simplest, most beautiful way. Watch How to Make It Gluten Free Flour + Hydration Notes for Lagana Gluten-free dough doesn’t behave like traditional bread dough, and that’s completely normal. Different gluten-free flour blends absorb water differently, which means the exact amount of water needed can vary from kitchen to kitchen. This recipe was tested using Caputo Fioreglut , and if you swap the flour blend, you may need to adjust the hydration to get the same result. The most important thing is not the exact millilitres, it’s what the dough looks and feels like. Lagana dough should be thick, sticky, and spreadable , more like very thick hummus or soft mashed potato than a kneadable bread dough. It should hold its shape when pressed onto the tray, but still feel soft and hydrated. If your dough feels stiff, dry, or tears as you try to spread it, it needs more water. Add extra warm water gradually, one tablespoon at a time, until the dough becomes smooth and easy to press out. A wetter dough will bake up lighter and softer, while a dry dough will bake dense and dry, especially with gluten-free flour. Gluten-Free Lagana (Traditional Greek Flatbread) Important FAQ Can I use another brand of gluten-free flour? If using a different gluten-free flour, the batter may look quite different from what is shown in the video. When testing this recipe with White Wings Gluten Free Self Raising Flour, the mixture was noticeably looser and more fluid. Avoid adding extra flour to match the appearance, as this can result in a dry bread. The final texture after baking is far more important than how the batter looks before it goes into the oven. If needed, you can adjust slightly next time by adding or reducing a couple of tablespoons of flour until you achieve a soft, spongy, homemade bread texture. Why is my gluten-free lagana dough so sticky? Gluten-free lagana dough is meant to be sticky and spreadable. It should feel more like a thick batter-dough than a kneadable bread dough. If you add too much flour to “fix” the stickiness, the bread will bake up dry and dense. Why did my lagana turn out dry? This almost always comes down to not enough water. Gluten-free flour needs higher hydration than wheat flour, and lagana should be a soft, well-hydrated dough before baking. Next time, add a little more warm water until the dough is thick, sticky, and easy to spread. Why is my lagana gummy in the middle? Gluten-free bread can seem gummy if it’s underbaked or sliced too early. Bake until deeply golden, then let the lagana cool for at least 10 minutes before cutting, the crumb continues to set as it cools. Can I make lagana ahead of time? Yes. Lagana is best eaten warm on the day, but it keeps well. Store in an airtight container and lightly toast to reheat and bring back the crust. How should I serve lagana? Traditionally, lagana is served simply. Eaten with taramasalata, olives, and other Lenten dishes. It’s not meant to be complicated. Other Lenten Recipes Green Snake Beans with Garlic Dip Baked Okra with Potatoes Spanakorizo (use dairy-free feta or leave out) Greek Vegetable Bake Baked Artichokes with Potatoes and Peas Fasolakia (Flat Green Beans Stew) Gluten-Free Lagana (Traditional Greek Flatbread) Gluten-Free Lagana (Traditional Greek Flatbread) Resting for approx. 2 hours Cooking 25 minutes INGREDIENTS 500 g Caputo Fioreglut (gluten-free flour) 7 g dried yeast (1 sachet) 1 teaspoon sugar 1 ½ teaspoons sea salt 2 tablespoons olive oil 600ml warm water (150ml + 450ml) For the top: olive oil 1 tablespoon water ½ teaspoon sugar Lots of sesame seeds   INSTRUCTIONS Activate the yeast In a small bowl, mix 150 ml of the warm water with the yeast and sugar. Rest for 8 minutes until foamy. Cover with cling wrap to keep warm. Hydrate the flour In a large bowl, combine the flour and salt. Add the olive oil and the remaining water (450ml). Mix until no dry flour remains. Add yeast mixture Add the activated yeast mixture. Mix until fully combined using oiled hands (or a food-grade glove) and squish and mix thoroughly until the dough is smooth and cohesive, this can take 3–4 minutes. Adjust hydration If the dough feels stiff, add a small amount of water gradually until it becomes thick, sticky, and spreadable. First rise Cover with cling wrap and a tea towel, and rest in a warm spot for 90 minutes until puffed and aerated. Shape the lagana Line a baking tray with baking paper and lightly oil it. Tip the dough onto the tray and press out with oiled hands into an oval or rectangle about 2 cm thick. Second rise Rest for 20 minutes. Dimple + sesame Lightly spray the lagana with olive oil. Mix the water and sugar for the topping, then either flick it over the surface with your fingers or brush it on. Dimple firmly with oiled fingertips, then cover generously with sesame seeds and press them in well. Bake Bake at 210°C (fan forced 200°C) for 25 minutes, or until deep golden. Cool slightly Rest for 15-20 minutes before slicing. (Gluten-free bread sets as it cools - cutting too early can make it seem gummy.) ENJOY! Gluten-Free Lagana (Traditional Greek Flatbread) Photography and Recipe by Margaret Pahos @CreateCookShare

A protein-rich Mediterranean-inspired salad made with chickpeas, quinoa, fresh vegetables and a creamy hummus dressing - perfect for meal prep, sharing and everyday nourishment. Chickpea Quinoa Salad with a Creamy Hummus Dressing A Nourishing Salad Built for Everyday Longevity Some of the most nourishing meals are also the simplest. This chickpea quinoa salad brings together ingredients that have sustained communities for generations - legumes, whole grains, olive oil and fresh vegetables prepared in a way that feels both satisfying and effortless. Chickpeas have long been valued across Mediterranean and Middle Eastern kitchens for their ability to nourish deeply while remaining gentle and grounding. Paired with quinoa, they create a balance of plant protein, fibre and slow-releasing energy that turns a salad into a complete meal rather than a side dish. The creamy hummus dressing ties everything together, adding richness while keeping the flavours fresh and vibrant. Meals built around grains, legumes and vegetables are often linked to longevity not because of restriction, but because they provide steady nourishment day after day. This salad reflects that philosophy; simple ingredients layered thoughtfully, designed to be shared, prepared ahead, and enjoyed as food that truly sustains. Watch How to Make It Chickpea Quinoa Salad with a Creamy Hummus Dressing Variations to this salad and how to store it: Prep Ahead: Cook the quinoa in advance and store it in the refrigerator. This will save time when assembling the salad, especially if you're making it for a quick lunch or dinner during the week. Roast the Chickpeas: For added crunch and flavor, consider roasting the chickpeas before adding them to the salad. Simply toss them in the olive oil and paprika, then roast them in the oven until crispy. Marinate the Chickpeas Longer: If time permits, allow the chickpeas to marinate in the olive oil and balsamic vinegar mixture for a longer period, such as 30 minutes to an hour. This will enhance the flavor and ensure they absorb the marinade well. Add Fresh Herbs: Consider adding fresh herbs like parsley, cilantro, or mint to the salad for added freshness and flavor. Chop them finely and toss them with the other ingredients before adding the dressing. Make it a Meal: To turn this salad into a complete meal, consider adding protein such as grilled chicken, shrimp, or tofu on top. Store Properly: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Chickpea Quinoa Salad with a Creamy Hummus Dressing Other Salad Recipes: Spring Roll Salad Chopped Salad with Pita Pockets Potato and Cucumber Salad with a Creamy Dill Dressing Nacho Salad with Spiced Beef Watermelon Salad with Rocket and Feta Chickpea Quinoa Salad with a Creamy Hummus Dressing Chickpea Quinoa Salad with a Creamy Hummus Dressing   Serves 4 Prep 10 minutes Cook 15 minutes   INGREDIENTS Chickpeas: 1 x 400g can organic chickpeas, rinsed and drained 1 small red onion, finely sliced 1 teaspoon smoked paprika ¼ cup olive oil ¼ cup balsamic vinegar (optional 1/2 teaspoon ground cumin) Salad: 2 cups cooked quinoa 200g Greek feta, crumbled (or dairy-free alternative) 60g baby rocket 2 large tomatoes, diced 1 Lebanese cucumber, diced   Dressing: 4 tablespoons hummus, store-bought 3 tablespoons olive oil 1/3 cup lemon juice, freshly squeezed 1 teaspoon sea salt 1 teaspoon pepper INSTRUCTIONS   1.  Cook the Quinoa:  Instructions on How to Cook Quinoa is found HERE 2.  Prepare the chickpeas:  Place the chickpeas, red onion, olive oil, and balsamic vinegar in a bowl and combine. Set aside to ‘marinate’. 3.  Prepare the vegetables:  Dice the tomato and cucumber, wash and towel dry the rocket, and crumble the feta. 4.  Prepare the dressing:  Place the hummus, olive oil, lemon juice, sea salt, and pepper in a bowl and whisk to combine well. 5.  Bring it together: In a large serving bowl, place the rocket, quinoa, cucumber, tomatoes, and chickpeas, and top it off with the creamy hummus dressing. Toss to combine and enjoy. Have you tried this recipe? Please leave me a rating and comment, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube Chickpea Quinoa Salad with a Creamy Hummus Dressing Recipe and Photography Margaret Pahos @CreateCookShare

This Greek yoghurt cheesecake tiramisu is a no-bake dessert inspired by a viral fridge-set trend taking over social media. By layering thick Greek yoghurt with coffee-dipped biscuits and letting it rest overnight, the texture transforms into something remarkably close to cheesecake, with unmistakable tiramisu vibes. Simple, modern, and made without baking, it’s the kind of recipe that feels effortless yet indulgent. Greek Yoghurt Cheesecake Tiramisu (No-Bake, Fridge-Set) Helpful Tips Use very thick Greek yoghurt for the best set Coffee adds depth, but the recipe works without it Longer chilling = more cheesecake-like texture Gluten-Free Note This recipe is made using gluten-free ANZAC biscuits (Leda Anzac biscuits). You can substitute with any gluten-free plain or lightly spiced biscuit that softens well when chilled. Watch this turn into "cheesecake" Greek Yoghurt Cheesecake Tiramisu INGREDIENTS 300 g thick Greek yoghurt 4-5 gluten-free biscuits Brewed coffee, cooled (optional but recommended) INSTRUCTIONS Prepare the Biscuits Lightly dip each biscuit into the cooled coffee (quick dip — don’t soak). Assemble Press the biscuits vertically into the yoghurt, spacing evenly. Chill Cover and refrigerate for 6-12 hours until the biscuits soften and emulsify into the yoghurt. Serve Scoop straight from the tub. Creamy, tangy, softly layered, cheesecake vibes without the oven. Serving & Budget Note This is a great option if you’re trying to save money. Instead of individual tubs, buy one large tub of Greek yoghurt and divide it between small glass cups or jars. Press the biscuits directly into each cup, place them on a tray, and refrigerate. When ready, simply take one out and finish with a drizzle of honey or a light sprinkle of cacao — an easy, almost automatic dessert or breakfast. Greek Yoghurt Cheesecake Tiramisu (No-Bake, Fridge-Set) Margaret Pahos @CreateCookShare

This Greek lemon garlic chicken and potatoes is a simple one-pan oven recipe made with olive oil, lemon juice, oregano, and garlic. Inspired by traditional Greek home cooking, it delivers bold Mediterranean flavour with minimal prep and everyday ingredients. Greek Lemon Garlic Chicken and Potatoes Story Behind the Recipe This is the kind of dish you’ll find on a Greek family table - chicken and potatoes baked together in lemon, olive oil, garlic, and oregano until everything is tender and golden. It’s simple, unfussy food that relies on good ingredients and time in the oven rather than complicated techniques. The juices collect in the tray, the potatoes soak up all that flavour, and the chicken stays beautifully moist, exactly how it’s meant to be. Helpful Tips & Tricks Use Greek oregano  if possible as it has a stronger, earthier flavour than regular dried oregano. Add a small amount of water or chicken stock  to the tray to prevent burning and help the potatoes cook evenly. Cut potatoes into medium wedges , not too thick, so they soften within the cooking time. Finish uncovered to allow the chicken to colour and the potatoes to lightly crisp. Optional Serving Tip Serve straight from the tray with parsley, crumbled feta, and warm bread to soak up the lemony pan juices. Other Chicken Recipes Lemon Garlic Chicken Noodle Bowl Creamy Tuscan Chicken and Rice Butter Chicken with Cashews More Chicken Recipes Here Greek Lemon Garlic Chicken and Potatoes all in one tray Lemon Garlic Chicken and Potatoes Serves 4 Prep Time: 10 minutes Cook Time: 50–60 minutes INGREDIENTS 8–10 large chicken wings 4 medium potatoes, peeled and cut into wedges (not too thick) ¼ cup extra-virgin olive oil, plus extra for drizzling ½ cup freshly squeezed lemon juice 1 tablespoon dried Greek oregano 6 garlic cloves, minced Sea salt and freshly ground black pepper ¼ cup water or chicken stock Optional to garnish: ¼ cup fresh parsley, finely chopped 150 g feta, crumbled (or dairy-free alternative) INSTRUCTIONS Preheat the Oven Preheat the oven to 180°C fan-forced (200°C conventional / 400°F). Line a large baking tray with baking paper. Make the Lemon Garlic Dressing In a bowl, combine the olive oil, lemon juice, garlic, and oregano. Whisk well until fully combined. Assemble the Tray Place the chicken wings and potato wedges onto the prepared tray. Season generously with sea salt and freshly ground black pepper. Pour the lemon garlic dressing over the chicken and potatoes, then massage well to ensure everything is evenly coated. Drizzle with extra olive oil and add the water or stock to the base of the tray. Bake Cover the tray with baking paper or foil and bake for 40 minutes. Remove the cover, rotate the tray for even cooking, and return to the oven for a further 20 minutes, or until the chicken is golden and the potatoes are tender. Serve Serve hot. Garnish with parsley, crumbled feta, and an extra squeeze of lemon juice if desired. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Greek Lemon Garlic Chicken and Potatoes Margaret Pahos @CreateCookShare

This easy, deliciously tender Italian baked calamari is a gluten-free Mediterranean seafood recipe full of bold, traditional flavour. Oven-baked with cherry tomatoes, Kalamata olives, garlic, olive oil, and a golden Parmesan crumb, it’s a lighter take on a European classic. Italian Baked Calamari with Parmesan Crumb (gluten-free) Inspired by traditional Italian and Mediterranean coastal cooking, this gluten-free baked calamari recipe celebrates simple ingredients and honest flavour. Tender calamari is baked rather than fried, then paired with juicy tomatoes, briny olives, fresh herbs, and extra-virgin olive oil for a dish that feels both rustic and refined. Perfect for entertaining or an easy weeknight meal, this Italian calamari recipe delivers authentic European flavour while remaining naturally gluten-free, wholesome, and effortless to prepare at home. WATCH HOW TO MAKE IT TIPS FOR TENDER CALAMARI Avoid overcooking.  Calamari cooks very quickly and becomes tough if left in the oven too long. A hot oven and a short cooking time are key to keeping it tender. Use high heat.  Baking at a high temperature mimics traditional Mediterranean cooking and helps the calamari stay soft while the crumb turns golden. Score the calamari when cutting into chunks.  Lightly scoring the inside surface in a shallow criss-cross (noughts-and-crosses) pattern allows the pieces to open up as they cook and absorb more flavour. Do not overcrowd the tray.  Spacing the calamari evenly ensures it bakes rather than steams, resulting in better texture and colour. Can This Italian Baked Calamari Be Made Ahead? This gluten-free Italian calamari is best baked and served fresh. While it is not recommended to cook it fully in advance, the calamari can be cleaned and cut up to 12 hours ahead . Cover and refrigerate, then bring to room temperature for 10 minutes before seasoning. WHAT TO SERVE IT WITH Serve immediately with lemon wedges, and a scattering of fresh parsley. This dish pairs beautifully with a simple green salad, roasted vegetables, or warm gluten-free bread to soak up the juices. Silverbeet Beetroot and Goat's Cheese Salad Cucumber and Feta Salad Lettuce and Feta Salad Rosemary and Garlic Potatoes Italian Baked Calamari with Parmesan Crumb (gluten-free) FREQUENTLY ASKED QUESTIONS Can I use calamari rings or large calamari squid tubes instead? Yes, calamari rings can be used for this recipe; however, the final result will be different. Rings tend to cook more quickly and don’t open up or absorb the seasoning in the same way as larger pieces of squid. For the best flavour and texture, I recommend using fresh whole squid or large calamari tubes. Large calamari tubes are easier to clean and prepare than whole squid, although they are usually sold frozen. To prepare large calamari tubes, simply slice the tube open flat, lightly score the inside in a shallow criss-cross pattern, then cut into chunky pieces. As the calamari cooks, the pieces open up and curl slightly, creating tender bites that beautifully catch the seasoning, olive oil, and breadcrumbs. If choosing between the two, large calamari tubes will always deliver a more rustic, traditional Mediterranean-style result than pre-cut calamari rings. Fresh Squids with Tentacles Large Squid Tubes 2. Is this calamari recipe gluten-free? Yes. This recipe uses gluten-free breadcrumbs and naturally gluten-free ingredients, making it suitable for those following a gluten-free diet. Why does calamari sometimes turn rubbery? Calamari becomes rubbery when overcooked or cooked at too low a temperature. High heat and a short cooking time are essential for keeping calamari tender. How to store leftovers? Leftover baked calamari should be cooled completely, then stored in an airtight container in the refrigerator for up to 2 days. Reheat gently. Italian Baked Calamari with Parmesan Crumb (gluten-free) ITALIAN BAKED CALAMARI WITH PARMESAN CRUMB (GLUTEN-FREE)   Prep Time:  15 minutes Bake Time:  20 minutes   INGREDIENTS 1 kg whole fresh calamari (cleaned, sliced open and cut into large chunks* 250g cherry tomatoes, halved 220g Kalamata olives, pitted ½ cup chopped fresh parsley + extra to garnish ¼ cup extra-virgin olive oil + extra 3 large garlic cloves, minced 1 teaspoon onion powder 1½ teaspoons sea salt 1 teaspoon black pepper 2 teaspoons Italian herbs Zest of a whole lemon ½ cup breadcrumbs, gluten-free 3-4 tablespoons finely grated Parmesan cheese   To Serve: Lemon wedges Parsley   INSTRUCTIONS 1.   Preheat the oven. Preheat oven to 220°C and line a large baking tray with baking paper. 2.   Prepare the Calamari Clean the whole calamari by removing the innards, bake, and cartilage, then rinse thoroughly. Slice open and lightly score the inside surface in a shallow criss-cross (noughts and crosses) pattern before cutting into chunks. This helps the calamari open up as it cooks, creating tender pieces with the beautiful, curled edges that catch the seasoning and crumb 3.   Season the Calamari Place the calamari chunks in a large mixing bowl. Add minced garlic, onion powder, sea salt, black pepper, Italian seasoning, chopped parsley, lemon zest and the extra-virgin olive oil. Toss gently until the calamari is evenly coated. Next, sprinkle the Parmesan cheese and breadcrumbs over the seasoned calamari, and toss again to combine thoroughly. 4.   Assemble for Baking Transfer the calamari mixture to the lined baking tray. Arrange the halved cherry tomatoes and Kalamata olives evenly over the top. Lightly spray with olive oil. 5.   Bake and Serve Bake in the preheated oven for 20-25 minutes, or until the calamari is just cooked and the breadcrumbs are golden brown. Serve with lemon wedges and garnish with fresh parsley. AIR FRYER METHOD This recipe can also be made in the air fryer for an even quicker result. Preheat the air fryer to 200°C . Arrange the crumbed calamari in a single layer in the basket, making sure they are not overcrowded. Lightly spray with olive oil and air fry for 8–10 minutes, turning halfway, until golden and crisp. Cook in batches if needed and serve immediately with lemon. Have you tried this recipe? I’d love to hear how it turned out for you. Please leave a rating and comment below, or share your version with me at @CreateCookShare  on   Instagram    Pinterest    Facebook    TikTok    YouTube Italian Baked Calamari with Parmesan Crumb, gluten-free Margaret Pahos @CreateCookShare

This Pariani Salata (Paros-Style Greek Salad), Παριανή σαλάτα, is a fresh, hearty and naturally gluten-free dish made with fluffy potatoes, white beans, ripe tomatoes, red onion and Kalamata olives. Dressed simply with extra virgin olive oil, lemon juice, sea salt and plenty of cracked pepper, it’s a classic Greek-style salad that can be served warm or chilled — perfect for entertaining, meal prep or a festive table. Pariani Salata (Paros-Style Greek Salad) Why this salad matters to me If you’ve travelled through the Greek islands but haven’t visited Paros , you’re truly missing out. Voted Europe’s No.1 island since 2018, Paros is known for its crystal-clear beaches, golden sand, beautiful villages and, of course, unforgettable food. Paros is especially close to my heart — my father was born there. We’ve visited many times, and every trip ends the same way: wishing we could stay longer. On a recent visit, my brother (who goes every year) asked if I’d ever tried Pariani Salata  at a local taverna. I hadn’t — and I was instantly intrigued. More than just a salad As it turns out, Pariani Salata isn’t just a side dish — it’s a complete, deeply satisfying meal. A generous mix of fresh greens, tangy red onion, fluffy potatoes, creamy beans and sweet ripe tomatoes come together in the most comforting way. It’s simple, honest food, but incredibly flavourful. What truly sets this salad apart is purslane, known in Greek as glistrida . These moisture-rich leaves are crisp with a gentle lemony tang and a subtle peppery bite, similar to rocket. They blend beautifully with the other ingredients and make this salad impossible to stop eating. My Greek tip (don’t skip this) If you take one thing from this recipe, let it be this:Do not hold back on the extra virgin olive oil, lemon juice and sea salt. Greeks are generous with these ingredients, and that generosity is what gives this salad its authentic Greek character. Fair warning — once you make it, you may not want to share it with the rest of the family. Pariani Salata (Paros-Style Greek Salad) Pariani Salata (Paros-Style Greek Salad) INGREDIENTS 1 cup purslane, washed and dried (or baby rocket if purslane is unavailable) 1 cup white beans or black-eye beans, cooked 1 yellow capsicum, diced 1 red onion, thinly sliced 3 ripe tomatoes, cut into eighths 3 large potatoes, diced 1 cup Kalamata olives 1/3 cup extra virgin olive oil Juice of 1 lemon 1 teaspoon wholegrain mustard Sea salt and freshly cracked black pepper, generous Optional:  A handful of fresh parsley and/or fresh oregano leaves, roughly chopped INSTRUCTIONS 1. Prepare the beans Soak the beans overnight. Drain, then boil in fresh water for 20–30 minutes until tender. Drain and allow to cool completely. 2. Cook the potatoes Boil the diced potatoes in well-salted water until soft and fluffy. Drain and allow to cool slightly. 3. Assemble the salad On a large platter (not a deep bowl), combine the purslane, beans, capsicum, red onion, tomatoes, potatoes, and olives. If using, sprinkle over a handful of fresh parsley and/or oregano. Season generously with sea salt and freshly cracked pepper. Toss to combine. 4. Make the dressing In a small bowl, whisk together the extra virgin olive oil, lemon juice and wholegrain mustard. Pour over the salad and gently toss to evenly coat. 5. Serve Serve immediately while slightly warm, or refrigerate and enjoy chilled. Have you tried this recipe? Please leave a review or share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Pariani Salata (Paros-Style Greek Salad) Margaret Pahos @CreateCookShare