“Really, it’s just lettuce?” That’s what people ask when I make this as a side salad for lunch or dinner. It happened again when I made it last weekend. Well it’s four ingredients – fresh, cripsy lettuce, fresh dill, a great quality olive oil and lemon juice. And a touch of salt and pepper. It is one of the fastest and easiest salads ever. Even Mr Chief Taste-tester comes back for a second helping, and I promise you, he’s not a big fan of lettuce. So I hope you enjoy the this simple recipe for lettuce salad – in Greek, it’s called maroulosalata. Who’d have thought lettuce could taste this great?

Maroulosalata - Lettuce Salad

Prep Time: 10 minutes

Yield: Serves 4


  • 4 small cos lettuces, finely shredded
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste


  1. Prepare lettuce by washing it thoroughly and drying it in a salad spinner or with paper towels. Remove any damaged outer leaves.
  2. Shred the lettuce finely and place it in a serving bowl.
  3. Mix dill, olive oil and lemon juice in a small bowl or jar to make the dressing.
  4. Pour salad dressing over lettuce. Toss thoroughly and season with salt and pepper.
  5. Serve immediately.


Choosing olive oil: A simple salad like this needs a great olive oil. You can go for one of the more robust oils, or a lighter oil if you prefer. You can read our article about olive oil here.

Choosing lettuce: Actually, you can use almost any lettuce for this salad. I particularly like cos because my local farmers' market has such great cos lettuce.

Cafe Frappe WM

If you’re a fan of cold-drip coffee, or you’ve always wanted to try it, you might like to try this easy cold-drip Greek frappé coffee recipe.

Frappé is a very Greek drink. If you’ve been to Greece, you have probably seen this foamy iced coffee that is popular in cafes.

It’s usually made from a brand of instant coffee that I don’t care to use, and instant coffee is so terrible anyway. So I’ve developed this easy recipe so you can make your own Greek-style frappé from freshly ground coffee – and it tastes so much better!

Frappé made from real coffee, rather than instant, gives and amazing clean coffee flavor, with less bitterness and, more importantly, less acidity.

Here’s how I prepare cold-drip coffee at home, and then turn it into a Greek-style frappé.

Greek Frappé Cafe

I use a Toddy system, which is simply a large container where you can combine room temperature water and ground coffee. To make the coffee, you can simply use the instructions that come with your Toddy and then blend into a frappé it using the instructions below.

If you don’t have a Toddy (or more elaborate Japanese-style device), you can use a large jug or bowl, along with a paper filter and coffee cone. You can even use your standard drip filter machine – but you won’t need to plug it in.

You’ll also need a high-speed blender. I use a Tribest personal blender with a large mason jar fitting when I want to make just one cup, but a Vitamix or similar equally does the job. If you don’t have a high-speed blender you can use a standard blender or even a cocktail shaker, but you may not get as much foam.


  • ¾-1 cup freshly ground coffee – ground for filter or French press (medium ground
  • 2 liters room-temperature spring water
  • ice (optional)


  1. Fill a large jar or container with water
  2. Add the ground coffee, and gently stir it in with the back of a fork or spoon until all the coffee is broken up and mixed through
  3. Cover and allow to stand for 12-18 hours
  4. Filter the coffee through your paper filter and coffee cone into a glass jar or jug. Or use your drip filter coffee machine for this – but don’t turn it on!
  5. Transfer your desired amount of filtered liquid coffee to your high-speed blender – Use 150-200 ml per cup of coffee you want to serve
  6. Add ice (optional) and blend until it has lots of foam (this only takes 10 seconds or less if you don’t use ice, or a little longer with ice)
  7. Serve immediately in a glass with a drinking straw.
  8. Store the remaining coffee in the fridge for up to two weeks, but mine never lasts that long. I use the glass carafe that comes with the Toddy kit, but any glass jug or jar with a lid will do the job.


Coffee is bad: You probably already know that. I do too. But sometimes…

Strength: You can use more coffee or less water depending on your preferred strength. I don’t like my coffee particularly strong.

Sweetness: You can sweeten with stevia or agave – in Greece, you can have your frappé sketos (without sugar), metrios (medium sugar) or glykos (a lot of sugar).

Milk: I have found that many of the nut and soy milks on the market have a high oil content that prevents the coffee from frothing – if you find something that works to create a good milky frappe, please comment on this post or let me know – as always, I’d love to hear from you.

I hope you enjoy your Greek-style iced frappé coffee. Please let me know what you think!

Spanakorizo main image 2013-07

This is one of my all time favorite Greek dishes. It combines fabulous textures, flavors and healthy ingredients – spinach, cauliflower, olive oil and dill. This raw, vegan version, in which cauliflower takes the place of rice, is even healthier than the traditional Greek recipe. I hope you enjoy it.

Raw spanakorizo - spinach and 'rice'

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 4

Raw spanakorizo - spinach and 'rice'


  • 1 medium cauliflower, broken into small florets, stem removed
  • 1 large bunch spinach, thick stalks removed, chopped into small pieces
  • ½ cup pine nuts
  • 1 medium leek, very finely sliced
  • ¼ cup spring onions, very finely chopped
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoon fresh dill, finely chopped
  • salt and pepper
  • extra pine nuts, lemon wedges and dill to serve


  1. Process the cauliflower and pine nuts in a food processor until it resembles cooked rice. Use the pulse function on your processor. Be careful not to over process.
  2. Mix the leeks with ½ tablespoon of olive oil.
  3. Dehydrate cauliflower ‘rice’ and spinach on separate trays for 1 hour at 115 F. At the same time, dehydrate leeks on a teflex sheet for 1 hour. After 30 minutes, add the spring onions and dehydrate for 30 minutes. Turn the ingredients every 15-20 minutes to aid the dehydration process.
  4. Combine cauliflower ‘rice’, spinach, leek, spring onion, olive oil, parsley and dill in a large bowl.
  5. Add lemon juice and salt and pepper to taste, and mix well.
  6. Serve your spanakorizo on an oval platter or shallow dish while it’s still warm from the dehydrator. You can serve it cold, if you prefer. Sprinkle with pine nuts, lemon wedges and sprigs of dill for decoration.


Cauliflower or jicama

If you prefer, use jicama when it’s in season. It’s a large turnip-style root and has a fairly neutral flavor that works well with this recipe. After you've processed the jicama into a rice, make sure you squeeze it dry using paper towels or a tea towel. Leave it to dehydrate for an extra half hour (total dehydrating time of 1.5 hours) if it doesn't dry out and soften up enough in one hour.

Don’t have a dehydrator?

This recipe can be made without dehydrating any of the ingredients. It’ll be a little crunchier but still very tasty.