- 250g Greek-style yoghurt
- 4 tbsp cucumber, finely grated and drained in a colander
- 1 clove garlic, finely chopped
- pinch salt
- 2 tsp chopped fresh mint
- juice of half a lemon
Mix all the ingredients together in a bowl and season to taste.
- 8 slices haloumi cheese
Heat a char-grill pan over a medium to high heat. Add the haloumi slices and cook the cheese for 30–45 seconds on each side, or until it is pale golden-brown.
- 12-14 large green olives
- 1 tbsp roasted red pepper, chopped
- 1 tbsp olive oil
Toss the olives in the olive oil and red peppers.
- handful rocket leaves
- 1 pita bread, toasted, cut in half
Place the meatballs onto a serving plate, and pile the rocket leaves next to them. Place the haloumi slices on top of the rocket salad. Serve the pita bread halves on a side plate.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Recipes by Diane Heierli • Photography C&D Heierli