If you’re missing the feeling of sand between your toes whist reclining on a perfectly polished, Loro Piana-clad sun-lounger, then we have news.
Nammos, our favourite weekend hangout has come to the rescue, for all those with frustrated wanderlust. The exclusive restaurant has now launched a curated daytime playlist and is kindly sharing their signature recipes so you can enjoy the vibe, from the comfort of your own home.
Inspired by the crashing waves and capturing the ambience of Nammos, the playlist is available on SoundCloud. The easy-to-follow recipes feature an interesting mix of flavours and serve up a gastronomic experience including and Ready for lunch? Look no further…
- 1 whole zucchini chopped into sticks, rectangle blocks or circles
- 100g cornflour
- 75g all-purpose flour
- 250ml cold sparkling water
- 20g chopped parsley
- 20g chopped mint
- Salt & black pepper to taste
- 50g fresh yogurt
- 10g finely chopped garlic or garlic paste
- 1pc small cucumber
- 10g mint
- Drizzle of olive oil
- Salt & black pepper to taste
……………………………………………………….
- Prepare the tzatziki by whisking the yogurt and adding the garlic, some olive oil and mint
- Remove the seeds from the cucumber
- Grate the remaining cucumber
- Squeeze the juices from the grated cucumber and save the juice
- Add the cucumber to the yogurt and mix
- Add the cucumber juice to the yogurt mix to achieve your desired consistency
- Season with salt and black pepper
- Store in the fridge
- Prepare your tempura mix by combining both the flours in a bowl
- Add the chopped parsley and mint to the flour mix
- Pour in the cold sparkling water and whisk until smooth
- Season with salt & black pepper
- Add in the zucchini to the tempura mix and deep fry
- When the zucchini rises to the top of the oil and the batter is crispy it is cooked
- Drain any excess oil, season and serve with the tzatziki
- 50g Arabic pita bread
- 150g feta cheese
- 30g chopped black olives
- 100g fresh tomatoes
- 10g chopped oregano
……………………………………………………….
- Crumble the feta and with the chopped black olives
- Cut the fresh tomatoes into small cubes and mix with the feta cheese and olives
- Season with olive oil and add the oregano
- Cut the pita bread in half across the center to make two circles
- Add the mixture into the middle of the pocket and replace the top half on top of the stuffing
- Grill the bread on both sides, until the bread is crisp and firm
- Sprinkle the chopped tomatoes on top of the pita and season with salt, olive oil and oregano
- Cut into quarters and serve
Enjoy!
