Name: Janni Kyritsis and Jonathan Barthelmess: Greek salad
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 16
Ingredients: 3 kg vine-ripened tomatoes; 4 gelatine leaves (titanium strength), softened in cold water for 5 minutes; ¼ cup each finely diced red capsicum and telegraph cucumber; 2 golden shallots, finely diced; 100 gm firm Greek feta, finely diced; 10 Kalamata olives, pitted, finely diced; 2 iceberg lettuce leaves, shredded; 6 mint leaves, thinly sliced; To serve: extra-virgin olive oil

Janni Kyritsis and Jonathan Barthelmess: Greek salad

Australian Gourmet Traveller mezedes recipe for Greek salad by Janni Kyritsis and Jonathan Barthelmess.

Serves 16

Prep

30M

Cook

1H 10M

Total

1H 40M

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“These jellies are a bit tongue-in-cheek: they contain all the flavours of a Greek salad in a mouthful,” Kyritsis explains. You’ll need to begin this recipe a day ahead.

Ingredients

3 kg vine-ripened tomatoes

4 gelatine leaves (titanium strength), softened in cold water for 5 minutes

¼ cup each finely diced red capsicum and telegraph cucumber

2 golden shallots, finely diced

100 gm firm Greek feta, finely diced

10 Kalamata olives, pitted, finely diced

2 iceberg lettuce leaves, shredded

6 mint leaves, thinly sliced

To serve: extra-virgin olive oil

Method

Main

1.Preheat oven to 200C. Coarsely chop half the tomato, set aside. Halve remaining tomato, place in a roasting pan lined with baking paper and roast until caramelised (1 hour). Set aside to cool, then process in batches in a food processor with chopped tomatoes until smooth. Season to taste, then strain overnight through a fine sieve placed over a bowl in the refrigerator, to yield 1 litre tomato liquid (do not press on solids).

2.Transfer liquid (discard solids) to a saucepan, bring to a simmer over medium heat. Squeeze excess liquid from gelatine, add to pan, stir to dissolve, then strain through a fine sieve into a bowl placed over ice. Stir occasionally until mixture begins to set (30-40 minutes) and can suspend a few diced vegetables, then add capsicum, cucumber, shallot, feta and olives and fold gently to disperse. Transfer to sixteen 100ml glasses and refrigerate until set (4-5 hours).

3.Top each jelly with a mixture of lettuce and mint and serve with a few drops of extra-virgin olive oil on each.