In a pot of boiling water, add the beans and boil for 5 minutes. Drain and cool them with cold water. Transfer to a large bowl.
Heat the olive oil in a pan, add the garlic and ginger. Cook for 1 minute and remove from the heat. Add to the bowl with the beans.
To make the dressing, simply combine all ingredients and mix well.
Drizzle the beans with the dressing, add the pine nuts, currants, radishes and mint leaves. Toss well, top with feta cheese and serve.
Place the lentils in a saucepan with water and bring to a boil. Reduce heat to medium and simmer for 30-35 minutes.
Drain lentils and cool them with cold water. Allow lentils to drain well. Place them in a large serving bowl and add the tomatoes, onion, parsley, mint and set aside.
Prepare the dressing by placing all the ingredients in a jar. Cover and shake vigorously.
Drizzle the salad with the dressing and gently toss. Refrigerate the tabbouleh for 30 minutes to absorb all the flavors of the herbs and spices. Sprinkle with feta cheese and serve.
Prepare the dressing by placing all the ingredients in a jar. Cover and shake vigorously.
Peel all the citrus fruits, cut them into slices and place on a platter.
Add the arugula on top and sprinkle with feta cheese, onions and sesame seeds.
Drizzle with dressing and serve.
Preparation
1. Wash potatoes.
2. Peel onion, purée in food processor.
Cooking
1. Boil the potatoes in their skins.
2. Peel the potatoes and puree them in a food processor.
3. Add the onion puree and stir.
4. Add tarama and stir.
5. Add olive oil and stir.
6. Add 2 tablespoons of lemon juice and taste.
7. Add lemon juice to taste.
8. Garnish with olives and parsley. Keep refrigerated.
Serve with fresh or toasted bread.
Accompany with white wine or ouzo.
