Sweet and lemony spicy is this Lemon Myrtle Roast Chicken with gluten-free Herb Stuffing. The butter-roasted chicken bursts with flavour thanks to the citrus flavour of lemon myrtle, thyme, parsley, and garlic. The gluten-free stuffing is moist and tasty as it soaks up the chicken juices, and in return, it adds a delicious layer of flavour to the chicken by steaming it from the inside. The result is a chicken that is both moist and delicious. Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free This Lemon Myrtle Roast Chicken with Herb Stuffing is a one-tray bake that is gluten-free, dairy-free, easy enough for dinner and the perfect centrepiece for any special occasion. Why not add it to your Easter or Christmas cooking list? What is Lemon Myrtle? Lemon Myrtle is an Australian native flowering plant that adds a botanical bright citrus flavour to both sweet and savoury dishes. Its name reflects the strong lemon smell of crushed leaves and is considered to have a sweeter and cleaner taste and smell than lemongrass. Watch How to Make It Leftovers, Storing and Meal Prep Slice up any remaining chicken into slices or cubes, store in containers and refrigerate for up to 5 days. Use it as a meal prep base and pair it with salad, pasta, noodles or vegetables. Other Chicken Recipes Stuffed Baked Chicken Breast 15-minute Satay Chicken Chicken Provençal with Olives and Artichokes Caribbean Spice Chicken Wings ALL Chicken Recipes Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Serves 4-6 Prep 20 minutes Cooking 1 hour 40 minutes INGREDIENTS Chicken: 1.6 kg Whole Chicken (I’ve used The Bare Bird Chicken as it’s antibiotic-free) 2 tablespoons salted butter, at room temperature (dairy-free optional) Lemon Myrtle Seasoning: ¼ cup fresh parsley, finely chopped 2 teaspoons lemon myrtle, dried 1 teaspoon garlic powder 2 tablespoons extra virgin olive oil 2 tablespoons zest of lemon Generous amount t of sea salt and pepper Herb Stuffing: 2 cups gluten-free bread, cut into small cubes (I’ve used Genius Artisian White Cob Bread ) ½ cup fresh parsley, finely chopped 1 teaspoon dried thyme 2 teaspoons lemon myrtle, dried 2 cloves fresh garlic, grated 3 tablespoons extra virgin olive oil 1 large egg, whisked Sea salt and pepper Vegetables: 2 large white potatoes, cut into thin wedges 1 large carrot, cut on the diagonal 200g green beans 3 tablespoons extra virgin olive oil 1 tablespoon dried thyme Sea salt and pepper INSTRUCTIONS 1. Preheat the oven: Preheat the oven to 180C fan forced and line a deep and wide baking dish with baking paper. 2. Prepare the seasoning and stuffing: In one bowl, combine the lemon myrtle seasoning mixture. Set aside. Then in a separate bowl, combine the stuffing ingredients. Set aside. 3. Prepare the chicken: Next pat dry the chicken inside and out with paper towels and then place into the baking dish. Using a spoon, loosen the chicken skin away from the breast, then push most of the butter into the gap. Rub the remaining butter over the outside of the chicken. 4. Stuff and season the chicken: Next, fill the cavity with the stuffing, fold over the skin to enclose and secure with toothpicks, and tie the legs together with kitchen string. Then drizzle the lemon myrtle seasoning over and massage it into the chicken. Bake for 40 minutes. 5. Prepare the vegetables: In the meantime, add and combine in a large bowl the extra virgin olive oil, thyme, sea salt, and pepper. Add the potatoes, carrots, and beans to the bowl and toss to evenly coat. 6. Add the vegetables to the chicken: Remove the chicken from the oven and place the vegetables into the baking dish, in and around the chicken. Drizzle a little extra virgin olive oil over the chicken to keep it moist. Cover with a sheet of baking paper and bake for a further 80 minutes. Roast until golden and cooked through. Serve hot. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Photography and Recipe by Margaret Pahos @CreateCookShare

This Indian-inspired gluten-free Butter Chicken recipe can be cooked in 20 minutes and in four simple steps. It will be on your regular rotation list because it's so incredibly tasty and so easy to make. It's the perfect bowl of comfort food, made with aromatic spices, cream, and juicy chicken pieces all in one pot. I know you'll love a big bowl of this at the end of your busy day, as it will transport your taste buds to another world! Let's make it together. Butter Chicken with Cashews, gluten-free What is Butter Chicken? Butter Chicken, originally known as Murgh Makhani, is a very popular and very simple curry, originating from North India. The curry combines Indian spices, yoghurt, tomatoes, butter and cream which gives the sauce its silky and rich texture and flavour. Traditionally it is marinated for hours but this is a quick weeknight version that still holds the flavours. It is one of the milder curries in Indian cuisine and therefore also family-friendly . Watch How to Make It Why You'll LOVE this Recipe This Butter Chicken cooks in 20 minutes and in 4 easy steps! It's cooked all in one pot The curry sauce is sugar-free and healthy (restaurant butter chicken uses a load of butter and cream!) Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. Serve it with my STOVETOP RICE or make it GRAIN FREE by serving it with steamed vegetables. Make it DAIRY-FREE by using vegan butter and cream Butter Chicken with Cashews, gluten-free Storing and Meal Prep It's great to make a double batch of this gluten-free 15-minute Butter Chicken with Cashews as you can enjoy it for dinner whilst cooking the second batch as meal prep for the week ahead. Here is my STOVETOP RICE recipe to pair it with or serve it alongside gluten-free naan bread or steamed vegetables. Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR Place lunch-size servings into containers and heat in the microwave. Butter Chicken with Cashews, gluten-free Vegetable and side-options to serve with this Butter Chicken What pairs perfectly are a few small side dishes that complete this recipe, including: Greek or natural yoghurt (dairy-free optional) crushed cashews or macadamia nuts fresh herbs such as coriander and mint thinly sliced cucumbers tomato wedges gluten-free naan bread gluten-free papadums Butter Chicken with Cashews, gluten-free Other Chicken Recipes 15-minute Satay Chicken Teriyaki Chicken Fillets with Broccolini Miso Chicken with Pickled Cucumber Stuffed Baked Chicken Breast Chipotle Pulled Chicken with Avocado and Corn Salsa ALL CHICKEN RECIPES Butter Chicken with Cashews, gluten-free Butter Chicken with Cashews, gluten-free Serves 4-6 Prep and Marinate for 10-15 minutes Cook 20 minutes INGREDIENTS Chicken: 1kg boneless thighs, cut into strips 250ml (1 cup) Greek yoghurt (or dairy-free Greek yoghurt) 2 tablespoons olive oil or coconut oil 6 large garlic cloves, finely grated 2 tablespoons fresh ginger, grated 2 tablespoons fresh lemon juice 2 teaspoons smoked paprika Generous seasoning of sea salt and cracked pepper Sauce: 300ml (1 ¼ cup) double cream (or vegan cream/ coconut cream option) 250ml (1 cup) tomato passata 2 tablespoons butter (or dairy-free option) 2 brown onions, finely diced 2 tablespoons fresh lemon juice Generous seasoning of sea salt and cracked pepper Spices: 1 tablespoon garam masala 2 teaspoons turmeric 1 teaspoon ground coriander 1 teaspoon cumin 1 teaspoon cayenne pepper or chilli powder ½ teaspoon cinnamon Options to serve with: cashews, roughly chopped or crushed handful of coriander leaves gluten-free naan bread Greek yoghurt rice INSTRUCTIONS 1. Marinate the chicken: Place the chicken strips into a wide bowl and add the yoghurt, garlic, ginger, lemon juice, paprika and season well. Toss together and let it sit for 10 minutes. In the meantime, prepare all the remaining ingredients. 2. Frying the chicken: Drizzle the olive oil or coconut oil into a wide pan and add the chicken, keeping the yoghurt marinade aside. Fry the chicken strips for 5 minutes, turning over once. Remove the chicken from the pan. Leave any juices from the chicken in the pan. 3. Making the Sauce: Add to the pan the butter and the onions and cook until softened but not browned. Next add the spices, garam masala, turmeric, coriander, cumin, chilli and cinnamon. Stir and cook until fragrant for 2 minutes. Then add the tomato passata, ¼ cup of boiling water and season generously. Cook a further 3 minutes. 4. Adding the chicken and cream to the sauce: Finally add in the chicken, cream and lemon juice. Bring to a boil and simmer for 5 minutes. If the sauce is too thick, add an extra ¼ cup of boiling water and combine. 5. Serve: Serve alongside gluten-free naan bread or my stovetop rice. Top with fresh coriander leaves, crushed cashews and Greek yoghurt. MEAL PREP MEAL Allow the Butter Chicken to cool and divide between 4-5 microwave-safe containers alongside rice or steamed vegetables. Store in refrigerator for up to 5 days. To heat, microwave for 3-4 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Butter Chicken with Cashews, gluten-free Recipe and Photography by Margaret Pahos for @CreateCookShare

There's something undeniably satisfying about this Roasted Vegetable Bake with Melted Halloumi that keeps it on regular rotation in my kitchen. Roasting vegetables brings out their natural sweetness, and when paired with melted halloumi, the result is pure comfort food. Whether you serve it as a side dish with chicken or as the star of your #MeatFreeMonday, this tray bake hits all the right notes. Roasted Vegetable Bake with Melted Halloumi Beyond its bold, fresh flavors, the best part is that it’s ready in just 45 minutes—making it perfect for a #MidweekMeal or #MealPrep. Let’s get cooking! Helpful Tips Quality Ingredients The magic starts with top-notch ingredients. Use the best extra virgin olive oil you can find, and don't be shy with it—more is better here. Freshly ground pepper and sea salt are non-negotiable, as is fresh garlic. Please, skip the jarred minced stuff. Trust me, the flavor payoff is worth it. Oregano Now, about that oregano. Greek oregano is a game-changer. If you haven’t tried it, do yourself a favor and compare it with the regular supermarket variety. The difference is night and day. Greek oregano has an intoxicating aroma, thanks to its blend of leaves and flower buds, and an intense, earthy flavor that elevates this dish to new heights. The secret to releasing this aroma is to make sure you rub the oregano between the fingers before adding it to the dish which releases the oils. Halloumi and Cherry Tomatoes After the initial roast, adding halloumi and cherry tomatoes is where the magic happens. Cherry tomatoes burst with juicy, roasted goodness, while the halloumi adds that perfect salty, squeaky finish. If you’ve never tried melted halloumi, you’re in for a treat. Watch How to Make It Meal Prep and Lunch Option This Roasted Vegetable Bake with Melted Halloumi is an ideal meal prep option. It’s easy to make on a Sunday night, stores well, and reheats beautifully in the microwave, making it a convenient and healthy lunch for the week ahead. The roasted veggies and halloumi retain their flavour and texture, ensuring each meal is as satisfying as the first. What to serve it with? GREEK TZATZIKI DIP AND SAUCE EASY STOVETOP WHITE RICE LEMON AND GARLIC BUTTER BAKED FISH OVEN BAKED CALAMARI SQUID Roasted Vegetable Bake with Melted Halloumi Roasted Vegetable Bake with Melted Halloumi Serves: 4 Prep Time 10 minutes Cook Time: 40-50 minutes INGREDIENTS Halloumi and Vegetables: 8 slices of halloumi 2 medium potatoes, diced into 2cm cubes (small enough to bake well) 1 large zucchini, diced 1 red capsicum, sliced 1 yellow capsicum, sliced 1 red onion, sliced into 8 wedges 250g cherry tomatoes Seasoning: ½ cup extra virgin olive oil 6 garlic cloves, minced 3 rosemary stalks, leaves removed and chopped 1 tablespoon dried Greek oregano 1 teaspoon paprika Sea salt and freshly ground pepper Juice of 1 lemon Instructions: Preheat the oven:  Set to 200°C fan forced. Line a large baking tray with baking paper. Prepare the vegetables:  Spread the potatoes, zucchini, capsicums, and red onion evenly on the tray. Add the garlic, rosemary, and oregano, then season with smokey paprika, sea salt and pepper. Drizzle generously with olive oil and toss to combine. Roast for 30-35 minutes. Add halloumi and tomatoes:  Remove the tray from the oven, add the cherry tomatoes and halloumi slices. Drizzle with the remaining olive oil, sprinkle with a touch more oregano, and return to the oven. Bake for an additional 15 minutes, or until the halloumi is golden. Finish and serve:  Once baked, squeeze fresh lemon juice over the dish. Serve with warm pita bread or STOVETOP WHITE RICE , and a side of GREEK TZATZIKI DIP AND SAUCE . Enjoy the blend of roasted vegetables and melted halloumi in this delicious bake! Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Roasted Vegetable Bake with Melted Halloumi Margaret Pahos @CreateCookShare

These homemade gluten-free Zucchini, Basil, and Feta Fritters are perfectly crispy on the outside and juicy on the inside. They make for a healthy appetiser, side dish, or even light meal. In Greek, we call the 'kolokitho-keftedes' and they are the perfect bite of summer! Zucchini Basil and Feta Fritters, gluten-free What are Kolokithokeftedes (Zucchini Fritters)? Separating the word 'kolokithokeftedes' in half, 'kolokithi' means zucchini and 'keftedes' means meatballs, so together it makes the word Zucchini-balls. What makes these fritters Greek and different from most fritters is the incorporation of tangy feta and a whole heap of fresh herbs. The taste is aromatic and sensational. Watch How to Make It Helpful Tips Can I prepare the ingredients ahead of time? All the ingredients can be individually prepared ahead of time, however, overnight, the zucchini may release more liquid which will need to be squeezed out again. Combine the ingredients only when ready to cook. The Lemon and Garlic Dip can be made the day before and stored in an air-tight container in the refrigerator. I want an Extra Crispy Coating For an extra crispy coating, add a heaped tablespoon of parmesan cheese to the mixture. Can I swap brown rice flour with plain gluten-free flour? Yes, you can but I find brown rice or rice flour helps to make the fritters cripsy. Zucchini Basil and Feta Fritters, gluten-free How To Make Zucchini, Basil and Feta Fritters First, begin by making your Lemon and Garlic Dip so it has time to set in the fridge. Using a fine grater, simply grate the fresh garlic, and the lemon skin and then combine this with the yogurt, extra virgin olive oil, and pepper. Refrigerate. Next prepare the zucchini. Grate on a coarse grater and then squeeze out as much liquid as you can. You can use a paper towel, nut bag, or cheesecloth or even place it into a strainer and using the back of a spoon, push down to release the liquid. Chop the green onions, basil, and dill and add them to the bowl with the zucchini. Crumble into fine pieces the feta and add them to the bowl. Crack the eggs, whisk them and add them to the bowl. Season with sea salt flakes and freshly ground pepper and add the brown rice flour. Combine well. Heat the oil in a frying pan (I love to use olive oil or avocado oil) and only add the scoop of the mixture if the oil sizzles once the tip of the mixture is added. This step helps to achieve crispy fritters. Cook on each side over medium-high heat until golden brown and do not overcrowd the pan. Continue with the remaining mixture. Zucchini Basil and Feta Fritters, gluten-free What to serve with Zucchini, Basil and Feta Fritters Greek Salad Mexican Quinoa Salad Basil and Zucchini Pesto Pasta Greek Tzatziki Dip Lamb Cutlets with Sage and Chickpeas Green Bean Stew (Fasolakia) Zucchini Basil and Feta Fritters, gluten-free Zucchini, Basil and Feta Fritters Prep 10 minutes Cook 15 minutes Makes approximately 20 (6cm in diameter) INGREDIENTS Fritters: 500g / 2 large zucchini, whole 50g / 1 ½ cups fresh basil, washed, finely chopped leaves and stems 20g / ½ cup dill washed, finely chopped leaves and stems 200g feta, crumbled 50g / 1/2 cup cheddar / tasty grated (optional but recommended) 3 green onions, finely sliced 3 large eggs, whisked 4 tablespoons brown rice flour (optional to use plain gf flour) Seasoning of sea salt and freshly ground pepper Cooking oil for frying (I like to use olive oil or avocado oil) Lemon and Garlic Dip: 250g / 1 cup thick Greek yogurt 1 large garlic clove, finely grated or minced Zest of 1 whole lemon 2 teaspoons extra virgin olive oil Freshly ground pepper INSTRUCTIONS 1. Begin with the lemon and garlic dip. Combine all ingredients in a bowl, cover with cling wrap, and place into the refrigerator. 2. Coarsely grate the zucchini, then place one-third of it at a time in the center of a paper towel or nut bag, and squeeze to remove excess liquid. 3. Place the zucchini into a deep large bowl along with the green onions, basil, dill, feta, (cheddar if adding), eggs, rice flour, and seasoning. Combine well and allow to sit for 5 minutes. 4. Heat cooking oil in a frying pan over medium-high heat. Scoop 2 tablespoons of mixture per fritter, into the frying pan, and fry on both sides until lightly browned. Space the fritters at least 4-5 cm apart whilst frying. 5. Transfer onto a plate with a paper towel to absorb excess oil. Repeat the process with the remaining mixture. 6. Serve immediately while crispy or at room temperature and alongside lemon and garlic dip. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Zucchini Basil and Feta Fritters, gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

These Rosemary and Garlic Potatoes are crispy on the outside and fluffy on the inside, making them a simple, gluten-free side that never disappoints. Made with pantry staples like extra virgin olive oil, rosemary, garlic, oregano, salt, and pepper, they burst with Mediterranean flavour and are effortlessly delicious. Perfect alongside a Sunday roast or weekday grilled meats, don't be surprised if they become the star of the meal. Serve them on a platter with creamy tzatziki or hummus, and they transform from a side dish to a stunning entrée or crowd-pleasing appetiser. For a light vegetarian meal, place them over a generous swirl of tzatziki and enjoy them as a hearty main course. Easy to prepare, packed with flavour, and always a favourite. Let’s get cooking! Rosemary & Garlic Potatoes These crispy Rosemary & Garlic Potatoes are the perfect companion to my Pull-Apart Greek Lamb Roast, bringing together everything you love about Greek cooking into one unforgettable meal. They’re also a standout on their own—especially when served over a generous layer of creamy Tzatziki for a satisfying vegetarian option. Check out the ways below to serve them up, whether you're entertaining or just enjoying a cosy night on the couch! Watch How to Make It Ways to Serve Rosemary & Garlic 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 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: 1. 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. 2. 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. 3. 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. 4. 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. 5. 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. Rosemary & Garlic Potatoes Rosemary & Garlic 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 ½ 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 Potatoes Recipe and Photography Margaret Pahos @CreateCookShare

If there’s one dish that captures the heart of Greek comfort food, it’s Soutzoukakia — tender, spiced meatballs gently simmered in a cinnamon and cumin-laced tomato sauce. This recipe has been passed down through generations in Greek kitchens, and now, Mum and I have given it a gluten-free twist without losing any of its rich, nostalgic flavour. It’s bold, earthy, and perfect for cooler months — the kind of dish that fills the house with warmth and brings everyone running to the table. Whether served with rice, mashed potatoes, or crusty gluten-free bread, this is Greek home cooking at its most soul-satisfying. Let's begin. Greek Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce) Soutzoukakia Smyrneika (cooked on the stovetop and using cumin as the main spice) Soutzoukakia Smyrneika, also known as Smyrna meatballs, is a dish rich in history and flavour, brought to Greece by refugees from Smyrna (modern-day Izmir) in Asia Minor. Traditionally made with a mix of beef (and sometimes combined with pork), these oblong meatballs are flavoured with garlic, onion, and the all-important spice that defines them — cumin. In our version, Mum and I stay true to the soul of the dish, using pure beef mince and a generous dose of warming spices like cumin, cinnamon, and Greek oregano. We’ve adapted the recipe to be completely gluten-free, using gluten-free bread crumbs and flour, without sacrificing any of the hearty, comforting flavours we grew up with. Simmered in a rich, tomato-based sauce, these meatballs are tender, juicy, aromatic, and deeply satisfying — the kind of meal that brings everyone to the table and always delivers seconds. Whether you serve them with rice, mash, or just a hunk of gluten-free bread, Soutzoukakia is Greek comfort food at its finest. Greek Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce) Watch How to Make Them Greek Soutzoukakia Gluten Free Meatballs Recipe Helpful Tips for Perfect Soutzoukakia Use fresh garlic and onion  for the best flavour — grating or finely processing them helps the aromatics blend into the mince and keeps the meatballs juicy. Cumin is key!  It’s the signature spice of Soutzoukakia. Start with the recommended amount — too much can overpower the dish, so balance is essential. Gluten-free bread crumbs  made from pulsed gluten-free bread (not packaged crumbs) give the meatballs a light, tender texture. Let them soak into the meat mixture to help everything bind beautifully. Handle the meat gently.  Don’t overmix the mince or the meatballs can become dense. Mix until just combined and shape with damp hands. Lightly flour your meatballs  with gluten-free flour before frying — this helps them hold their shape and gives the sauce something to cling to. Fry, then simmer.  A quick pan-fry in olive oil seals the meatballs before they’re gently simmered in the tomato sauce. This adds depth of flavour and keeps them moist. Let the sauce reduce.  Give it time to thicken and infuse with the spices — the cinnamon, cumin and oregano will mellow and deepen beautifully. Greek Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce) Other Recipes using Beef Mince Chilli Con Carne Rice Bowls Juicy Baked Beef Kafta Moussaka Shepher's Pie Greek Beef Patties (Biftekia) Oven Baked Meatballs and Potatoes in a Tomato Sauce Greek Gluten Free Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce) Greek Soutzoukakia (Greek Meatballs in a Spiced Tomato Sauce)   Makes 18-20 (approx. 7cm x 3cm) Prep: 20 minutes Cook: 40-45 minutes   Note: Halve the mixture to serve a family of 4   INGREDIENTS For the Soutzoukakia 1 kg beef mince 1 large onion, grated or finely processed 7 large garlic cloves, minced or finely processed 5 slices gluten-free bread, pulsed in a food processor into crumbs 2 teaspoons dried Greek oregano 1 teaspoon cumin 1 ½ teaspoons sea salt ½ teaspoon pepper 1 cup gluten-free plain flour (for coating) Olive oil (for frying)   For the Sauce 2 x 400 g canned crushed tomatoes 2 heaped tablespoons tomato paste 2 teaspoons dried Greek oregano 2 teaspoons sea salt ½ teaspoon pepper 1 teaspoon cinnamon 3 L boiling water (extra may be needed)   For Thickening (Optional) 1 teaspoon cornflour 2 tablespoons ice-cold water   INSTRUCTIONS 1. Prepare the Soutzoukakia: Pulse the gluten-free bread into fine crumbs using a food processor. Grate the onion and mince the garlic by hand or process them in the food processor. In a large bowl, combine the beef mince, breadcrumbs, onion, garlic, oregano, cumin, salt, and pepper. Mix until well combined. 2. Shape and Coat: Shape portions of the mixture into logs, about 7cm long and 3cm wide. Roll each meatball log in the gluten-free flour, shaking off excess and place them on a tray lined with baking paper. 3. Fry the Soutzoukakia: Heat olive oil in a deep, wide pan over medium-high heat. Lightly fry the meatballs, turning them to cook on three sides for about 2 minutes per side, or until lightly golden then set them aside. 4. Make the Sauce and Simmer: Remove most of the oil from the pan by scooping out with a spoon, leaving about a tablespoon in the pan. Return the meatballs to the pan. Add the crushed tomatoes, tomato paste, oregano, salt, pepper, cinnamon, and boiling water. Stir well. Bring to a boil, then cover and simmer over low heat for 15 minutes. 5. Thicken the Sauce (Optional): Remove or slightly tilt the lid to allow steam to escape. Increase the heat to high and boil for another 10 minutes to reduce the sauce (if there is not enough sauce then you can reduce the boiling time or add another ½ cup of boiling water). (Optional) Mix cornflour with ice-cold water to make a slurry. Stir it into the sauce and boil for another 2 minutes until thickened. 6. To Serve: Enjoy traditionally with STOVE TOP RICE , or with mashed potatoes, or gluten-free bread to soak up the sauce! Have you tried this recipe? Kindly leave a review below or share it with me at @createcookshare on social media   Instagram    Pinterest    Facebook    TikTok   YouTube Greek Soutzoukakia Gluten Free Meatballs Recipe Margaret Pahos @CreateCookShare

This delicious and easy Baked Meatballs and Potatoes in a Rich Tomato Sauce is a twist on a Greek family favorite, Soutzoukakia me Patates. Thanks to the fragrant herbs in the meatballs and the rich tomato sauce, it's all about healthy, hearty, robust flavours and a burst of Mediterranean aroma. What makes this recipe special is, that instead of frying the meatballs, they are baked alongside the potatoes, resulting in tender, moist meatballs. Plus, it's a convenient one-pan meal, minimizing cleanup, and it's gluten-free! Let's get cooking! Baked Meatballs and Potatoes in Rich Tomato Sauce This dish holds a special place in our family's hearts and fond memories of my mum's comforting kitchen aromas. It's a family favorite for its ability to bring everyone together over a warming dish. I recall watching my mum prepare each meatball, infusing it with her love and expertise. The anticipation as it baked in the oven filled our home with the most delicious smell and every bite was a reminder of the tradition passed down through generations in our family kitchen. I hope your loved ones enjoy it as much as my family. Baked Meatballs and Potatoes in Rich Tomato Sauce Watch How to Make It Helpful Tips Potatoes: Ensure the potatoes are sliced 2cm diced and uniformly to ensure even cooking. Meatballs: When shaping the meatballs, it's recommended to moisten your hands with water to prevent the mixture from sticking. Prepare ahead the Meatballs: You can prepare the meatball mixture ahead of time and store it in the refrigerator for up to 24 hours before shaping and baking. Meal Prep Lunches This dish is perfect for meal prep lunches as it reheats well. Portion out the leftovers into individual containers for easy grab-and-go lunches throughout the week. Serve with a side salad or some steamed vegetables to round out the meal. Variations Vegetables: You can also add vegetables such as sweet potatoes or carrots to the dish for extra nutrition and flavour. Cheese: Consider using different types of cheese for the topping. I use a combination of at least 2 of the following: Mozzarella, Gruyere, Tasty, Parmesan, Pecorino, Cheddar, and Feta. Storage Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked dish for longer storage. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Baked Meatballs and Potatoes in Rich Tomato Sauce Other Beef Recipes you'll LOVE Nacho Salad with Spiced Beef Greek Beef Stew with Pasta Roasted Boneless Leg of Lamb Juicy Beef Kafta with Baked Potatoes Mousaka Shepherd's Pie Baked Meatballs and Potatoes in Rich Tomato Sauce Baked Meatballs with Potatoes in a Rich Sauce   Serves 4 Prep 15 minutes Cook 50 minutes   Meatballs: 600g beef mince 3 slices wholemeal bread, gluten-free (optional to add 4 slices of wholemeal bread as it would produce an even more tender meatball) 1 large brown onion, finely chopped or grated 4 garlic cloves, crushed and minced (or ground garlic) 2 eggs 1 tablespoon olive oil 1 tablespoon white vinegar 1 cup parsley leaves, finely chopped ½ cup mint leaves, finely chopped 1 teaspoon Greek dried oregano 1 teaspoon paprika 1 teaspoon sea salt ½ teaspoon pepper   Sauce: 300ml vegetable or beef stock / broth 400ml tomato passata 2 tablespoons extra-virgin olive oil 1 teaspoon Greek dried oregano 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon ground garlic 2 teaspoons sea salt 1 teaspoon pepper   Vegetables: 600g-700g potatoes, sliced into 2cm diced pieces   Topping: 1 cup grated cheese (Mozzarella, Gruyere, Tasty, Parmesan, or a combination of 2 cheeses) ¼ cup parsley, finely  chopped   INSTRUCTIONS   1. Prepare the potatoes: Wash and peel the potatoes. Then slice them into 2cm diced pieces. Slicing them this size will allow them to cook well at the same as the meatballs. 2. Oven: Preheat the oven to 200°C fan forced. 3. Soak the bread: Trim off the crusts of the wholemeal bread slices and immerse them in a bowl of water for a brief 20 seconds. Remove and gently squeeze out excess water, then place them in a large mixing bowl. 4. Prepare the meatball mixture: In the same bowl, combine the soaked bread with the beef mince, finely chopped onion, crushed garlic, whisked eggs, smooth olive oil, white vinegar, and a medley of fragrant herbs and spices including mint, parsley, Greek oregano, paprika, sea salt, and pepper. Using your hands, meld the ingredients together until combined. 5. Shape the meatballs: Take a generous handful of the meatball mixture (approximately 2 tablespoons) and roll it into a ball, roughly 5cm in diameter. Place each formed meatball onto the baking tray atop the prepared potatoes. Repeat this process until all the mixture is used, ensuring even spacing between the meatballs. You should yield around 10-12 meatballs. 6. Prepare the sauce: In a mixing bowl combine the stock/broth, tomato passata, extra virgin olive oil, dried thyme, Greek dried oregano, paprika, ground garlic, sea salt, and pepper. Using a whisk, stir to combine well. Gently pour the sauce over the meatballs and potatoes, ensuring an even distribution to coat all ingredients. 7. Bake to perfection: Cover the tray with a snug layer of baking paper or foil to seal in the flavors, then let it bake in the preheated oven for 30 minutes. Afterward, remove the covering and allow it to bake for an additional 20 minutes, or until the potatoes are tender and cooked through (depending on the potatoes, they may need to bake a further 10 minutes) 8. Garnish and serve: Remove it from the oven once beautifully baked. Sprinkle your favorite grated cheese over the top with a generous scattering of fresh parsley. Allow the dish to rest for a few moments before serving. Enjoy! Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube Baked Meatballs and Potatoes in Rich Tomato Sauce Recipe and Photography Margaret Pahos @CreateCookShare

This Gluten-Free Pastryless Spanakopita (No-Pastry Spinach and Feta Pie) is a luscious twist on the classic Greek favorite, capturing all the vibrant flavors of traditional Spanakopita without the hassle of filo pastry. Perfect for busy cooks, this one-bowl wonder combines the earthy goodness of fresh spinach with aromatic garden herbs, creamy feta, and a boost of vegetarian protein from wholesome eggs and cheese. Each bite is juicy, bursting with tangy cheese and fragrant herbs, and the golden, cheesy topping adds an irresistible touch of indulgence. Not only is this dish gluten-free and packed with nutrients, but it’s also versatile enough to suit any occasion. Slice it into bite-sized pieces for an elegant appetizer, serve it for dinner with a side of grilled protein or a refreshing Greek salad, or make it part of your meal prep routine—this pie keeps beautifully and reheats like a dream. Who needs pastry when you’ve got a rich, savory filling like this? It’s comfort food reimagined for a healthy lifestyle, practical, delicious, and just indulgent enough to impress. Pastryless Spanakopita What is a Pastryless Spanakopita It's a "No-Pastry" Spinach and Feta Slice, which tastes like a spanakopita but without the phyllo pastry. It's easy to put together, as there is no need to roll out any phyllo pastry, and best of all, it is all done in one bowl. My No-Pastry Spanakopita is gluten-free, juicy, cheesy, delicious, and one of the easiest slices you will ever make. How to Make It Helpful Tips Choosing Between Fresh or Frozen Spinach For the best flavor and texture, opt for fresh silverbeet (chard) instead of frozen spinach in this recipe. Since the spinach won’t be pre-cooked and there’s no phyllo pastry or crust, fresh leaves bring a vibrant texture that’s ideal for this dish. Fresh spinach also holds a traditional place in Greek Spanakopita, offering a distinct taste that can’t quite be matched by frozen options. Making it Dairy-Free Easily make this recipe dairy-free by swapping each dairy ingredient with a suitable non-dairy alternative. For instance, replace regular feta with vegan feta, and substitute cheddar with a dairy-free version. The recipe will still come together beautifully with these adjustments. Using Gluten-Free Flour Alternatives This recipe adapts well to either gluten-free or wheat-based flours. If using wheat self-raising flour, simply increase the quantity to one full cup instead of the amount specified for gluten-free self-raising flour. Pastryless Spanakopita How To Make this PastryLess Spanakopita The easiest Spanakopita you will ever make! It's a One-Bowl Recipe! Chop up the spinach, green onions, and herbs Whisk the eggs in a large and deep bowl Add all the ingredients to the bowl with the whisked eggs Give it a good mix (using a glove, I like to use my hand to combine well) Line a tray with baking paper and pour in the mixture Bake for approximately 50 minutes Allow cooling in the tray Slice and serve. Pastryless Spanakopita What can you Serve with this Pastyless Spanakopita It can be served on its own as an appetiser, light lunch, or even brunch option. As a dinner option, it can be served alongside any meal. Here are some ideas: Lemon and Garlic Butter Fish Basil and Zucchini Pesto Pasta Juicy Beef Kafta Chicken and Halloumi Tray Bake Tender Roasted Lamb in a Pocket One-Pan Lamb Cutlets Caribbean Spice Chicken Wings Pastryless Spanakopita Pastryless Spanakopita (gluten-free) No-Pastry Spinach and Feta Pie Bakeware 30cm x 20cm 15-18 pieces Prep 15 minutes Cook 50 minutes INGREDIENTS 350g silverbeet spinach leaves, washed, dried & finely chopped 250g feta, crumbled (dairy-free option*) 250g tasty cheddar cheese, grated (dairy-free option*) - add extra for more cheesiness 250ml (1 cup) milk of choice 130g (1 cup) plain flour, gluten-free 90g (¾ cup) self-raising flour, gluten-free 1½ cups of fresh mint, parsley, and dill, combined 8 large eggs, whisked 6 green onions, sliced 3 tablespoons extra virgin olive oil 2 teaspoons sea salt 1 teaspoon freshly ground pepper INSTRUCTIONS 1. Prepare the Ingredients In a large bowl, combine the chopped spinach, crumbled feta, grated cheddar cheese (reserve a large handful for later), milk, gluten-free flours, fresh herbs, whisked eggs, green onions, olive oil, salt, and pepper. Mix thoroughly to ensure the cheese and herbs are evenly distributed among the spinach. 2. Preheat the Oven and Prepare the Bakeware Preheat the oven to 180°C fan-forced / 200°C conventional (400°F). Line a 30cm x 20cm baking dish with baking paper, or, if using a non-stick tray, brush it generously with olive oil. 3. Assemble the Pie Pour the spinach and feta mixture into the prepared baking dish and flatten it evenly with the back of a spoon. Sprinkle the reserved cheddar cheese evenly over the top - add more if needed. 4. Bake Bake for 50-55 minutes , rotating the dish halfway through to ensure even cooking. The top should be golden, and the filling should be set. 5. Cool and Serve Let the pie cool in the baking dish for a minimum of 30 minutes . If needed, transfer it to a wire rack to cool further. Slice into squares and serve. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Pastryless Spanakopita Recipe and Photography Margaret Pahos for @CreateCookShare Recipe revised from 2021

Melomakarona are also known as Greek Honey and Walnut Biscuits. They are traditional Greek biscuits made with olive oil, honey, orange juice, and topped with crushed walnuts.They’re naturally dairy-free, egg-free, and my version is also gluten-free. Bursting with warm flavours of cinnamon and cloves, these biscuits have the perfect balance of a crunchy texture that has been gently kissed and softened with honey syrup. We also love them simply as plain biscuits without dipping them into the syrup — they’re still incredibly delicious and store well for days. Whether dipped or plain, these gluten-free Melomakarona are a nostalgic, aromatic treat that fills your kitchen with the scent of Christmas and Greek celebrations alike. Melomakarona (Greek Honey and Walnut Biscuits), gluten-free Story Behind the Recipe Melomakarona have always been a big part of Christmas and Easter in our family. Growing up, I remember the smell of cinnamon, cloves, and warm honey filling the kitchen — it simply wasn’t a celebration without a big tray of these golden, spiced biscuits on the table. When my daughter was diagnosed with coeliac disease, it broke my heart that she had never experienced a proper Melomakarono. Every Christmas and Easter, I would think about it but felt hesitant — baking, especially gluten-free baking, wasn’t something I felt naturally confident in. But deep down, I knew I had to try.I started recipe testing — tweaking, tasting, testing again — determined to create a version that was safe for her, but still full of the flavours and spirit of the traditional biscuits we all love. This version became her absolute favourite. It’s a little lower in sugar, naturally gluten-free, and every bite brings back all the memories of our family's celebrations.Now , it’s not just a biscuit — it’s a tradition we've reclaimed, made even sweeter because it’s something we can all share together. Melomakarona (Greek Honey and Walnut Biscuits), gluten-free Watch How to Make It Other Gluten Free Sweets Greek Koulourakia Cranberry and Pistachio Biscotti Green and Gold Tropical Pavlova Wreath Snickers Date Bark Melomakarona (Greek Honey and Walnut Biscuits), gluten-free Tips and Variations Can I use traditional flour instead? This recipe has been specifically developed for gluten-free flour. However, if you are an experienced baker and familiar with the consistency of cookie dough, feel free to experiment with regular self-raising flour. You may need to adjust the liquid slightly, as gluten-free and traditional flours behave differently. How is this lower in carbs and sugar? Traditional Melomakarona recipes typically use 1 cup of sugar (around 200g) just for the biscuit dough — and even more sugar in the honey syrup.In this recipe, only 120g of sugar is used, and you can substitute with monk fruit sugar for an even lower sugar option.The addition of almond flour (instead of more plain flour) also helps reduce the carb content and adds a lovely, tender texture. Why do we add the syrup? The fragrant honey syrup is the soul of a true Melomakarona. To ensure the biscuits absorb the syrup properly, always dip cooled biscuits into hot syrup.This contrast (cool biscuit, hot syrup) allows the biscuits to soak up the syrup without becoming soggy, giving them their signature moist yet slightly crunchy texture. Storing your Melomakarona. Melomakarona will stay fresh for up to 2 weeks when stored in an airtight container in a cool, dry place.Alternatively, you can syrup and top with walnuts only half the batch, and keep the remaining biscuits plain. Store the leftover syrup in a sealed container and the walnuts separately in a jar.When needed, simply dip the remaining biscuits into the syrup and sprinkle with walnuts. This method can extend the life of your Melomakarona up to 3 weeks. Can I enjoy them without syrup? Absolutely! These biscuits are equally delicious as plain, lightly spiced biscuits without the syrup.They have a beautiful, soft-crunchy texture and store even better when left plain — perfect for afternoon coffee or tea. Additional variations. Add nuts inside: You can tuck a crushed walnut or almond into the centre of the biscuit before baking for a traditional twist. Vary the spices: Try adding a tiny pinch of ground cardamom or allspice for a deeper spice flavour. Drizzle with chocolate: For a more modern take, drizzle the cooled, syrup-dipped Melomakarona with a little dark chocolate. Melomakarona (Greek Honey and Walnut Biscuits), gluten-free Melomakarona, Gluten-Free Makes 24 x 40g each Prep Time: 20 minutes Cooking Time: 30+ minutes Cooling Time Needed INGREDIENTS Biscuits: 360g-380g self-raising flour, gluten-free** (I used White Wings self-raising flour ) 160g almond flour 200ml olive oil 120g caster sugar (use monk fruit sugar for sugar-free) 100ml freshly squeezed orange juice Zest of 1 orange (approx. ¼ cup zest) 50ml brandy or cognac 1½ teaspoons ground cinnamon ½ teaspoon ground cloves ¼ teaspoon ground nutmeg Syrup: 150g honey ½ cup water 2 sliced orange rinds 2 teaspoons orange zest 8 whole cloves Topping: 50g walnuts, finely crushed Ground Cinnamon INSTRUCTIONS Whisk the Wet Ingredients Add the olive oil and sugar to a large bowl. Whisk using a hand-held mixer or an electric mixer on high speed for 3 minutes. Add the orange juice, orange zest, brandy or cognac, cinnamon, cloves, nutmeg, and almond flour. Continue to whisk for a further 3 minutes, scraping down the sides as needed, until well combined. Combine with Flour In a separate bowl, sift the self-raising flour and make a well in the centre. Pour the wet mixture into the well and stir with a spatula until fully incorporated. Allow the dough to rest for a few minutes. Preheat the oven to 170°C fan-forced. Shape the Biscuits Using clean hands, roll a tablespoon of dough into oval shapes. Place onto baking trays lined with baking paper, ensuring there is at least 3cm between each biscuit. Gently press each biscuit with a fork to slightly flatten and create grooves for the walnuts to settle in. Bake and Cool Bake for 30 minutes, rotating trays halfway through if your oven cooks unevenly. Turn the oven off and leave the biscuits inside with the door closed for a further 20 minutes. Remove from the oven and allow the biscuits to cool completely on the trays. Prepare the Syrup In a small, wide pot, combine the honey, water, orange rinds, and cloves. Bring to a boil, then reduce the heat and simmer for 3 minutes. Watch carefully, as the syrup can easily overflow. Skim off any foam that forms on the surface. Dip and Decorate Once the biscuits are completely cooled, dip them into the hot syrup for 30 seconds, turning them over a few times. Remove, allowing excess syrup to drip off, and top with finely crushed walnuts and a light sprinkle of ground cinnamon. Notes **Gluten-free flours can behave differently. If the dough feels too sticky, add an extra tablespoon or two of flour until a smooth, manageable consistency is achieved. Lightly damp hands will help with shaping the dough. Alternatively, lightly flour your hands to prevent sticking, using just enough flour to handle the dough without over-drying it. Store gluten-free Melomakarona in an airtight container for up to 2 weeks. The texture may change slightly depending on the brand of gluten-free flour used. You can dip and decorate only a few biscuits at a time if preferred. Store any remaining syrup in a sealed bowl and walnuts in a jar for up to 2 weeks, using as needed. If you make this recipe, please leave a star rating review. To see more behind the scenes, please join me at @createcookshare on Instagram  - Pinterest  - Facebook  - TikTok  - YouTube   Syrup for Melomakarona Melomakarona (Greek Honey and Walnut Biscuits), gluten-free Margaret Pahos @CreateCookShare

This Mediterranean Fried Rice is rustic, wholesome, and bursting with fresh, vibrant flavours. Inspired by the rice stuffing from my mum’s famous Greek gemista (stuffed baked vegetables), this dish captures the same mouthwatering, herbaceous taste — only in a quicker, easier way. Every forkful is loaded with soft onions, sweet capsicums, juicy tomatoes, and plenty of fresh herbs, making it one of the most flavourful and satisfying rice dishes you’ll ever enjoy. It's the perfect side to Mediterranean feasts or hearty enough to serve on its own. One bite, and you might just feel like you’ve been transported to a Greek village kitchen! Let’s get cooking! Mediterranean Fried Rice (Gemista Rice) Why you'll love this recipe A Mediterranean Twist on a Classic:  Traditional fried rice doesn’t always pair well with Mediterranean, Greek, or European meals — but this version is made to complement them beautifully. It’s the perfect swap when you want something familiar yet fitting for a Mediterranean feast. Perfect for Summer Gatherings:  This Mediterranean Fried Rice makes the most of seasonal produce, offering a fresh, vibrant side dish that’s light yet satisfying. Meal Prep Friendly:  Portion it into airtight containers and you’ll have delicious, wholesome lunches ready for the week ahead. One-Pot Wonder:  Quick, easy, and minimal clean-up — perfect for busy days. Nutritious and Wholesome:  Packed with colourful vegetables, fresh herbs, and nourishing olive oil. Gluten-Free and Dairy-Free:  Naturally suitable for a wide range of dietary needs without compromising on flavour. Mediterranean Fried Rice (Gemista Rice) Watch How to Make It Story Behind the Recipe I wanted a rice dish that would pair perfectly with Greek, Mediterranean, or European meals—something that had the comforting feel of fried rice but with fresh, herbaceous flavours instead of Asian ones. Fried rice is always a hit with family and guests, so creating a version that tasted like it belonged alongside a Greek feast was a must—and it turned out even better than I imagined! Mediterranean Fried Rice (Gemista Rice) Other Rice Recipes How to Cook Stovetop White Rice Greek Spinach Rice and Feta Creamy Tuscan Chicken and Rice One-pot Chinese Chicken and Rice Honey Garlic Lamb with Pickled Cucumber Easy Paella with Orange and Olive Salad Rice Stuffed Vegetables (Gemista) Greek Lemon Chicken Healing Soup Mediterranean Fried Rice (Gemista Rice) Mediterranean Fried Rice (Gemista Rice) Serves 6-8 as a side dish Prep 10 minutes Cook 10-15 minutes INGREDIENTS Rice: 4 cups cooked basmati or long grain rice, cold and a day old 4 tablespoons extra virgin olive oil + extra 1 large brown onion, diced 1 green capsicum, diced 1 red capsicum, diced 1 large carrot, grated 1 cup fresh mint leaves, chopped ¼ cup fresh parsley, finely chopped ¼ cup fresh dill, finely chopped 5 green spring onions, sliced 2 tablespoons tamari soy sauce 2 teaspoons sea salt 1 teaspoon pepper Tomato Salad: 2 ripe tomatoes, diced ¼ cup fresh parsley leaves, finely chopped 2 tablespoons extra-virgin olive oil Sprinkle of sea salt INSTRUCTIONS 1. Cook the onion and capsicums: Over high heat, add to a wok the extra virgin olive oil and sauté the onion, stirring for 1 minute. Next, add the green and red capsicum and continue stirring for a further 3 minutes. 2. Add the rice: Add the cold, day-old rice to the wok and mix to combine with the vegetables (If you only have freshly cooked rice, allow it to completely cool and spread it over a tray and place it into the freezer for 10 minutes). 3. Add the remaining ingredients: Add the grated carrot, green onions, mint, parsley, dill, sea salt, and pepper and give it a good stir to evenly distribute. Then add the tamari soy sauce and an extra good drizzle of extra virgin olive oil and stir through. 4. Top with the tomato salad: Combine the ingredients for the tomato salad and pour it over the rice. Serve and enjoy! Note: The rice is not meant to be dry but oily and juicy. If you find at the end of the cooking it needs more olive oil, add a good drizzle all over. Remember, it's Mediterranean rice, not 'fried rice'! Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Mediterranean Fried Rice (Gemista Rice) Recipe and Photography Margaret Pahos @CreateCookShare