Cyprus: Vegetable flags and village salad

Vegetable flags

Ingredients

4 Red peppers

1 package Corn

3 small Onions

3 Beetroots

1 big Cauliflower

15 Small tomatoes

3 Carrots

Parsley

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.

Salad

Village salad – Salata choriatiki

Ingredients

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

Preparation

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).