Financial Mirror (Cyprus)

SALAD DAYS

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I don’t know about you, dear reader, but as the days heat up I want to spend less time in the kitchen slaving over a hot stove. So I look to quick and easy recipes that will please me and those around my table. And what could be simpler than the two above? Above is the plain, honest salad of greens, tomatoes and cucumbers beloved of the British, whilst below is the perenniall­y popular Italian: – canned tuna fish and a can of red kidney beans. Easy-peasy to make…. 1. Open the cans and drain the liquid, which you won’t need. 2. Empty the contents in to a salad bowl and gently mix. 3. Chop half a dozen chive pieces or the green of a salad onion and sprinkle over. 4. Drizzle a little salad dressing (two thirds oil, one third white wine vinegar) over. 5. Serve, with fresh bread and a salad of greens, cucumber and tomatoes.

Ton e Fagioli

On the left, above, is another salad with a cooked item – this is called Salade Tiède. The uncooked ingredient­s are chopped tomatoes, cucumber and salad onion, which are mixed with fried ham or Lountza and fried bread, both chopped into small pieces and when cooled a little are mixed together with a little oil and lemon dressing. It is best served slightly warm. On the right is a mixed salad plate: chopped cooked mushrooms in cream, talatouri (cucumber, yogurt and mint) and traditiona­l mixed salad).

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