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Because in food I trust. In all forms and shapes. 

Cretan salad

Cretan salad

This is the salad that I ate on my first day in Cyprus. Salad that is a staple Cyprus mezze. Salad that is so simple, yet so sophisticated. A salad where good, fresh, and seasonal veggies play a big role.

Ingredients
sauce:
80 g tomatoes
3 tbsp Oleastro extra virgin olive oil
2 tsp red wine vinegar
1/2 tsp dried oregano

salad:
300 g tomatoes, roughly chopped
300 g crispy cucumbers with skin, roughly chopped
200 g green and red paprika, roughly chopped
100 g barley rusk or other dried bread, broken into pieces
20 ml extra virgin olive oil
1 tsp dried oregano
1/2 tsp dried peppermint
200 g feta cheese, in big pieces
20 g peeled red onion, thinly sliced
100 g olives
sea salt to taste
freshly ground pepper

Prepare

For the sauce, place tomatoes in a blender and puree. Add oil, vinegar, and oregano and puree once again. Pour into a bowl and add cucumbers, tomatoes, paprika, and bread. Mix. Pour over oil and sprinkle with oregano, peppermint, onion, and feta. Sprinkle some salt and pepper on top and serve right away.

Text and photos: Signe Meirane
Photos taken with Sony alpha 7s

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