• 2 teacups aubergines cut in small cubes
  • 2 teacups courgettes cut in small cubes
  • 1 teacup sweet pumpkin cut in small cubes
  • 1 medium-size red sweet potato cut in peels
  • 12 radishes cut in rings
  • 1 mashed garlic clove
  • ½ teaspoon of salt
  • 1 teaspoon floral honey
  • 1 tablespoon sesame
  • 1 tablespoon fresh butter
  • 2 tablespoons virgin olive oil
  • 4 tablespoons retsina or white wine
  • 3 tablespoons olive paste
  • 1 teacup pitted Kalamata olives
  • 2 mature, medium-size, grated tomatoes
  • 6 sticks of fresh oregano
  • 150 g grated feta cheese
  • Freshly ground pepper


In a hot wok put the butter and the olive oil. Add all the vegetables, the salt, the sesame, the honey and the garlic and cook in strong heat for 7’ stirring constantly. Sprinkle with the wine and before taking off the heat stir the fresh tomatoes, the olives and the olive paste in. Serve sprinkling the pepper, the feta cheese and the leaves of fresh oregano. Do it the Greek way!

Preparation time: 25 minutes
Six servings