Eat yourself beautiful

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From the whitewash buildings and blue seas to olives and tzatziki, we love it all. Two of the LMB team visisted Greece last month and we couldn’t be more jealous of the sunshine, sandy beaches and (perhaps the most envy-inducing part) the food. The Mediterranean diet is supposedly one of the healthiest, so, in an attempt to bring some Greek island vibes back to England, we’ve got a few recipes and beauty tips for you to transport you to a sun-drenched veranda overlooking the Ionian Sea.

Pantry beauty

There are two key ingredients Greek women use in both their diets and beauty routines that contribute to glowing skin and shiny hair, and you’ll probably already have them in your kitchen. The first one is olive oil. It’s rich in antioxidants and vitamins to make your skin glow, so cook with it as much as you can. The second ingredient, and surprising secret to Greek women’s shiny locks, is rosemary. Rinsing your hair with rosemary infused water helps to deep cleanse the hair, removing any build up and leaving hair silky smooth.


Smashing plates

 A delicious Greek roast chicken with olive oil and rosemary new potatoes, fried courgettes with tzatziki and a simple rocket, tomato and feta olive salad. Make these dishes together to serve around 4-5 people for dinner or do them separately as sides to take to a barbecue or as an alternative to a Sunday roast. Don’t forget a glass of wine, or Ouzo if you’re feeling particularly Greek.


Greek roast chicken

  • 1 large chicken
  • 1 lemon
  • 2 cloves of garlic
  • 1 tsp honey
  • Olive oil
  • A few tablespoons of dried oregano
  • A few sprigs of fresh rosemary
  • Flaked sea salt / rock salt
  • Pepper
  • 1 bag of new potatoes
  • Fresh chives

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Pre-heat your oven to 200C and put a roasting dish in the oven. Boil your potatoes until you can easily stick a fork in them, then drain and put to one side. Time to stuff the chicken! Slice up the lemon and place inside the chicken. Then add the honey, and cloves of garlic. Coat the chicken with lots of olive oil, salt, pepper and oregano. Take the tray out of the oven and place your hot potatoes inside, pouring more olive oil over the top. Use a masher to break up the potatoes into small pieces and carefully position the chicken on top. Cook in the oven for around 1.5 – 2 hours. We recommend removing the lid of the roasting tin about half an hour before you’re due to take it out and brush it with more olive oil before it’s ready so the skin goes nice and crispy. To serve, carefully lift the chicken onto a surface to cut it up and then scoop out the potatoes and place in a dish. Add black pepper and chives to finish.


Tzatziki and fried courgette

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  • ½ cucumber, grated
  • 1½ cups plain zero fat Greek yoghurt
  • 2 garlic cloves, crushed
  • 2 Tablespoons extra virgin olive oil
  • pinch of paprika
  • ½ teaspoon salt
  • Juice of half a lemon
  • Fresh dill to top
  • 1 courgette



Grate the cucumber and drain through a fine mesh sieve, use a paper towel to get rid of any extra moisture. Combine the yoghurt, garlic, oil, paprika and salt in a bowl. Place a couple sprigs of fresh dill on top, cover with clingfilm and put in the fridge until ready to serve. For the courgette, chop it into very fine rounds and heat up a frying pan with olive oil until it’s hot. Add the courgettes a few at a time and fry on a high heat until they are crispy. Sprinkle over some salt and then serve as a side to dip in the tzatziki.



Simple rocket salad

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  • 1 bag rocket
  • 4 vine tomatoes quartered
  • Handful of olives
  • Handful of fresh parsley
  • Feta cheese
  • Balsamic vinegar



Empty a bag of rocket into a salad bowl. Chop up the tomatoes and add to the rocket, then distribute the olives and crumbled feta on top. Use salad serves to toss it all together. When you are ready to eat, drizzle over some balsamic vinegar or olive oil.

“Opa!” Tag us on Instagram using the hashtag #LMBWanderlust to share your Greek creations