Greek cuisine

Składniki

Ingredients:

• 1 packet of „Kanaki” phyllo pastry
• 1 packet of „Pittas” halloumi cheese
• Extra virgin „Theofilos” olive oil
• Garlic butter
• 600g seafood
• The juice and grated zest of 2 lemons
• 12 „Theofilos” chilli peppers
• Finely chopped parsley
• 1 courgette

Sposób przygotowania

Preparation:
Make nests out of the phyllo pastry, brush with olive oil and bake for around 15-20 min until they turn a golden brown colour. Set aside to cool.
Slice the peppers into 0.5cm wide slices. Cut the drained halloumi into 1cm wide slices and bake in the oven until they go a golden brown, then cut into cubes 1cm by 1cm in size.
Heat the garlic butter in the pan and add the seafood and lemon juice. After around 5 minutes add the sliced peppers.
Slice the courgette and delicately brown in the garlic butter.
To serve, gently place a phyllo nest in the centre of a plate filled with the seafood and the peppers. Place the courgette slices topped with the halloumi around the nest, and garnish with chopped parsley.