FOR THE YOGURT SAUCE
100g yogurt
50g olive oil
10g apple cider vinegar
2g salt
35g freshly squeezed orange juice
10g orange zest
3 g mint, finely chopped
FOR THE VEGETABLES
2 medium-sized zucchinis, peeled and roughly chopped
2 medium-sized carrots, peeled and roughly chopped
2 lettuce hearts, cut in half
FOR THE SALAD
250g Feneos beans, cooked
250g Lupin beans, debittered, ready to eat
250g mung beans, cooked
60g spring onion, finely chopped
9g orange zest
15g parsley, finely chopped
75g red pepper, cut into small cubes
105g olive oil
50g apple cider vinegar
9g salt
9g spearmint, finely chopped
60g dried apricots, thinly sliced
45g dried figs, thinly sliced
75g pitted Kalamata olives
PREPARE THE SALAD
Place all the ingredients in a large bowl and combine.
PREPARE THE VEGETABLES
Boil the carrots and the zucchinis in salted water. When they have cooked, run under cold water and drain.
PREPARE THE YOGURT SAUCE
Place all ingredients in a blender and blend until smooth.
SERVE
Serve the salad, zucchinis and carrots on plates. Cut the lettuce hearts in half and drizzle with some yogurt sauce. Place them on the side of the plates and pour the remaining yogurt sauce over the salad.
Wine pairing- Master sommelier Constantinos Lazarakis
This is an intense, refreshing salad, with complex aromas straight out of the Greek summer. It is a lightly flavored dish, the central element being its crystalline acidity. A white wine of the Moschofilero variety would be the ideal choice, since its high aromatic intensity and crispy acidity will bring the dish together; its light body is also perfectly balanced with the salad.
