Three Mediterranean Recipes Perfect for Iso-Baking

The popularity of Margaret Sheppard's Easy Apple Slice recipe last week suggests our customers enjoy two things - Shoes, and baking! We are excited to share three Mediterranean recipes that our staff have been cooking at home. 



  • ½ cup bulgur
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • 1 teaspoon fine sea salt
  • 3 medium bunches curly parsley
  • ⅓ cup chopped fresh mint 
  • ⅓ cup thinly sliced green onion
  • ⅓ cup extra-virgin olive oil
  • 3 to 4 tablespoons lemon juice, to taste
  • 1 medium clove garlic, pressed or minced


  1. Cook or soak the bulgur until tender and set aside to cool
  2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad
  3. Finely chop the parsley - you can do this by hand or with a food processor.
  4. Add the cooled bulgur, chopped fresh mint and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl. Add the strained cucumber and tomato to the bowl
  5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavour
  6. If you have the time, let the salad rest for 15 minutes before serving to let the flavours mingle
  7. Enjoy!


  • 500g plain Greek yoghurt
  • 1 big or two small cucumbers (preferably Lebanese)
  • 2-3 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • Sea salt to taste
  1. Grate cucumber and squeeze excess liquid from cucumber using your hands. Remove any seeds
  2. Mince garlic cloves with garlic crusher or crush garlic with a mortar and pestle
  3. Put yoghurt in a bowl, add cucumber and crushed garlic then mix well
  4. Stir in extra virgin olive oil and season with sea salt
  5. Taste... Add more extra virgin olive oil or sea salt if required. Chopped dill also goes nicely in this recipe
  6. Enjoy!



  • 15-20 green banana peppers (long peppers)
  • 4 large ripe tomatoes
  • 180g of feta
  • Black pepper


  1. Cut peppers in half, remove all the seeds then cut into strips and dice
  2. Place into a fry pan on medium to high heat and cook peppers until they are slightly golden and the moisture has evaporated. You do not need to add any oil into the pan
  3. While these are softening, remove the skins from the tomatoes and roughly chop
  4. Once the peppers are browned, add your chopped tomatoes, some cracked pepper and turn down to a simmer until they are cooked down (about five minutes)
  5. While this is simmering, prepare your feta and cut into small cubes. Once the tomatoes have cooked down, turn off the heat and mix through the feta
  6. Enjoy warm as a side dish or with fresh crusty bread