Dakos: Inspired by holidays in Greece

Dakos is a Cretan dish that is traditionally enjoyed as part of a selection of small dishes, known as a 'mezze'. It's really simple and quick to make and the perfect accompaniment to a dinner party, if you're hosting friends for an evening. 

*I have made this recipe up from memory.* I holidayed in Crete a couple of summers ago and remember sitting in a traditional Greek taverna and being served up dakos as part of a mezze platter I shared with Scott! Here are the ingredients you will need:

3 barley rusks (per person)

200 g feta cheese (if you like less cheese then reduce the quantity)

2 - 3 tbsp of good quality extra virgin olive oil

2 tbsp of chopped fresh mint (or dried oregano)

Handful of fresh cherry tomatoes

Handful of fresh olives

Small handful of fresh edible flowers for decoration (optional)

This recipe will feed four diners.

First, marinade the feta cheese. Slice into small cubes, place in a jam jar then top with olive oil. I like to use 'Kilner Jars' as they are completely air tight you can store the feta marinade in them for about a week in the fridge. I buy mine from here.

Add the freshly torn mint then gently stir the ingredients together making sure the olive oil coats all of the feta.

Drizzle a splash of olive oil over each barley rusk.

Then scoop out a spoonful of the feta cheese and place over each rusk.

Slice the cherry tomatoes and place on top of the feta. I like to use orange and red tomatoes to add a touch of colour and sweetness which cuts through the salty feta cheese. Remember to add a sprinkle of roughly chopped olives too.

Lastly, complete the presentation by adding an edible flower on top of each rusk.

And there you have it! A healthy, moreish lunchtime treat, or, an elegant starter to accompany an evening meal.