miércoles, 11 de marzo de 2015

Cyprus: Vegetable flags and village salad

Vegetable flags

4 Red peppers
1 package Corn
3 small Onions
3 Beetroots
1 big Cauliflower
15 Small tomatoes
3 Carrots

Cut the vegetables into slices (beetroots, onions)
Cut the vegetables into stripes (red peppers)
Cut the vegetables into small pieces (cauliflower)
For the carrots use a grater
Combine the correct vegetables/colours in order to create Cyprus, Spain, Poland and Latvia flags. Afterwards, mix some of these vegetables (tomatoes, onions, peppers, parsley) in a big bowl, add cabbage, coriander, celery, lettuce, olives, green peppers and feta cheese to have a salad.

Village salad – Salata choriatiki
2 glasses cabbage, finely sliced
2 glasses lettuce, shredded
1 ¼ glasses rocket, finely chopped
1 ¼ glasses coriander, finely chopped
1 ½ glasses celery heart, finely sliced
½ glass spring onions, finely chopped
4 (350g) cucumbers, sliced
4-5 (400g) small and firm tomatoes, sliced or cut into pieces
2 (200g) large green peppers, deseeded and finely sliced into rings
1 glass green crushed olives, rinsed and drained
5-6 tablespoons capers, drained
¾ -  4/5 glass fetta cheese, cubed
 For the dressing
4/5 glass olive oil
5 tablespoons lemon juice
1 tablespoon salt
Place the cabbage, lettuce, rocket, celery, coriander and onions in a big salad bowl and toss. Spread over the green peppers and garnish the salad with the cucumbers, tomatoes, olives, capers and feta cheese. Prepare the dressing 15 – 20 minutes before serving. Mix the salt, lemon juice and olive oil in a small bowl stirring occasionally so that the salt dissolves. Just before serving pour the dressing over the salad (Sandry Lisandrou recipe - Cooking for friends). 

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