RECIPES

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Avocado salad

Chop all vegetables and put them in a salad bowl. Prepare the sauce (dressing) with the yoghurt, garlic, pepper, dill and lemon juice and pour over the salad.

Beetroot salad with yoghurt

Clean the beetroots and bring them to a boil. Then strain and separate the roots from the sprigs and leaves. When the roots are at room temperature, cube them. Then transfer them into a salad bowl, add all the other ingredients and mix them

Christmas salad

Chop the cabbage very thinly and put it in a large salad bowl. Add the other ingredients and mix them lightly. Refrigerate the salad and serve cold. The salad should be consumed within 2 to 3 days. Instead of mayonnaise and mustard you

Country salad (Choriatiki)

Wash the vegetables well and cut them into small pieces. Mix on a plate and add the feta, olives and oil. Season with salt and the salad is ready. A little oregano can also be scattered over the feta, for a stronger flavour.

Dakos with fennel and olives

Use a bowl to mix the cut olives, fennel, lemon rind and salt. Dip the ‘Dakos’ rusks in water and then let them dry. Pour a little olive oil over them, sprinkle them with lemon juice and top them with the mixture of olives. Serve immediately.

Dakos – Cretan koukouvagia

Dip the rusks half-roll slices in water to soak a little and let them stand to drain. Next, sprinkle them with olive oil and wait, until the oil seeps into the rusk. Salt as much as you wish, according to the saltiness of the feta cheese. Top with the

Eggplant salad

Prick the eggplants with a fork and cook them in the oven. When done, peel and place them in a blender along with the olive oil and salt. Blend them to a pulp, and then gradually add the garlic and olive oil in small quantities. Remove the pulp

Fish-roe salad

Mash the fish-roe, the potatoes and onions, until you get a smooth paste. Add the olive oil and the lemon juice in small quantities. Garnish with olives and the heart of a lettuce or with finely chopped parsley. Instead of potatoes you can use

Lima beans salad

Soak the beans in cool water for 10 hours, then strain and boil for 20 minutes. Strain the beans and boil them again in fresh water for 10 more minutes. Strain and transfer them into a salad bowl. Season the beans with salt, add onions and dress

Mixed legumes salad

Soak all legumes in cool water in separate bowls and let them stand for 6 hours. First boil the wheat in a pot for 20 minutes. Replenish the water in the pot and when the wheat is done, add the broad beans, the beans and chickpeas and boil for