Santorini Style Tomatokeftedes and Tzatziki

In a medium bowl, combine the red onion, strained tomatoes, egg and flour (see pantry for both amounts). 

Crumble in the Greek style salad cheese, season with pepper and add half the parsley. Stir until well combined. Set aside for now. 

Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways.

Zest and quarter the lemon into wedges. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In another medium bowl, combine the cucumber, Greek style yoghurt, a pinch of lemon zest and a squeeze of lemon juice. Add the remaining parsley, season with salt and pepper. Stir to combine and set aside for later.

Heat a large frying pan to medium-high heat with enough oil to coat the bottom. 

Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set. 

Once cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed. 

In the meantime, trim the green beans.

Boil a half-full kettle. Pour the boiled water into a saucepan with 0.5 tsp salt and heat on high.

Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins.

Meanwhile, in a large bowl, combine a squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts) and season with salt and pepper.

Once the beans are tender, drain in a colander, then add the green beans to the dressing.