FrixosPersonalChefing
Suitable for vegetarians
October 4, 2021
Traditional Barley Rusk Salad!
Prep Time
20
mins
Cook Time
0
mins
Serves
2
Ingredients
- 150gr. barley rusks (crispy/hard wheat rusks made from chickpea extract that acts as a dough)
- 1 Green Pepper, cut into small pieces
- 1 Cucumber, cut into small pieces
- 1 small Red Onion, grated
- 15 Cherry tomatoes, cut in half
- 1 tablespoon Capers, coarsely chopped
- 2 teaspoons Dried Oregano, ground
- 1 tablespoon Rose honey, (pomegranate molasses)
- 1 tablespoon Red Vinegar
- 5 tablespoons Extra Virgin Olive Oil
- 5-6 Black Olives, whole
- 100gr. Charalambides Christis anari salted
- 50ml Charalambides Christis Fresh Milk Full Fat, 3% fat
- 2 tablespoons Lemon juice
- ½ teaspoon Dried Coriander, ground
- 1 teaspoon Sea salt
- ¼ teaspoon Freshly ground Black Pepper
Instructions
- Begin with the anari sauce. Put the anari in the blender together with the lemon juice, 1 tablespoon of oregano, 2 tablespoons of olive oil, milk, ½ teaspoon salt and a little freshly ground pepper. Stir until a nice thick sauce is created, adjusting it by adding more milk.
- For the salad, take a bowl and add the tomatoes, cucumbers, peppers, onions, coriander, capers and the rest of the salt. Stir gently.
- In another bowl add the rose honey, vinegar, the rest of the oregano and start beating while slowly adding the remaining 3 tablespoons of olive oil until well incorporated. Pour the marinade into the bowl with the vegetable mixture and let it marinate for 10'.
- When the dakos salad is ready to be served, take a deep serving dish and add a barley rusk. Add the vegetables and all their juice onto the top of the rusk. Let it rest for 5', then add the olives and pour the anari sauce on top together with a little olive oil.
