recipe

PELOPONNESIAN SALAD

serves:
6
Gastronomy
INGREDIENTS

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.

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