All the fun of the Greek table at home: chargrilled herby courgettes, a split pea dip with caper salsa, and little spinach and feta rolls (edible Jenga optional)
Most summers, I spend a couple of weeks on a Greek island with family and friends. After a day on the beach, the holiday routine calls for everyone to chip in to get the long evening going. There is shopping to be done and plenty of cooking; there are cocktails to make and a table to set; and there are kids to look after before we can all, finally, relax. This year, however, I expect the group to be smaller, the evenings shorter and the sun not to shine quite as brightly, and I imagine I will be reliving my Greek summers remotely, by infusing olive oil with plenty of garlic and oregano, by stuffing filo with greens and by covering the table with sun-conceived meze.
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