In October last year, Kon Karapanagiotidis and his mother Sia, released a beautiful and inspiring Greek vegan and vegetarian recipe book “A Seat at My Table: Philoxenia”. It heavily focuses on their culture, community, and culinary knowledge that has been passed down through generations of their family.
The title has steadily become well-loved by our readers and has also received a glowing review from the iconic Nigella Lawson in her ‘Cookbook Corner’ series.
We have an exclusive free recipe to share with our QBD Books blog readers which is a mouth-watering Zucchini, pomegranate, and goat’s cheese salad.
Keep reading to find out more about this incredible title and to discover the free recipe!
‘Philoxenia’ means to welcome a stranger. It’s a message that pervades Greek culture and cooking. Chapter by chapter, this heartfelt book unfolds incredible meals drawn from this powerful philosophy, as well as from the love, hope, and resilience that represent Kon’s own grandparents’ survival as refugees.
Learn to make dishes that line a mezze platter, including fresh tzatziki, golden saganaki, and cheese-filled zucchini flowers, or veganise heavier dishes, such as moussaka and spanakopita. Every vegetarian recipe includes instructions to make your dishes vegan or gluten-free. You’ll even find tips on minimising waste and gardening, courtesy of Sia, and Kon’s father, Leo.
Zucchini, Pomegranate, and Goat’s Cheese Salad.
SERVES 4
A beautiful salad for any season made in less than five minutes. Whatever your budget and however humble you make this, it’s still divine. Fresh zucchini (courgette) eaten raw has incredible flavour when dressed with a little lemon, salt and olive oil. You can also use any kind of fresh herbs that you like with this dish, though mint is most complementary to the natural flavours of zucchini. If all you can afford today is the zucchini and lemon, that’s still enough to make this dish sing.
2 large zucchinis (courgettes), peeled horizontally into strips
3 tablespoons extra‑virgin olive oil
juice of 1 lemon
salt and pepper, to taste
seeds of ½ pomegranate
2 tablespoons roughly chopped mint
20 g (¾ oz) pine nuts, toasted
75 g (2¾ oz) goat’s cheese
Combine zucchini, oil, and lemon juice in a bowl and season with salt and pepper. Massage with your hands to coat the zucchini in the oil and juice. Add pomegranate seeds, mint and pine nuts and gently combine. Crumble over goat’s cheese to serve.
MAKE IT VEGAN
By using a vegan goat’s cheese.
MAKE IT GLUTEN-FREE
It already is!
WHAT TO DO WITH LEFTOVERS
Toss leftovers with your favourite beans or with tomatoes, spring onions (scallions) and feta to make a delicious new salad.
Kon and Sia’s author letter to the reader
To follow Kon and Sia’s journey and love for cooking you can find them on social media here:
IG: @konkarapanagiotidis
