INGREDIENTS

• 1 1/2 cups lentils
• 1 cup cooked corn
• 1 medium sized red Florini’s pepper, diced
• 1 green pepper, diced
• 1 tomato, diced
• 2 medium dried onions
• 5 tablespoons chopped parsley
• 2 cloves garlic
• 2 bay leaves
• 1/3 cup olive oil
• 2 tablespoons white vinegar
• 1 tablespoon balsamic vinegar
• Salt
• boukovo (flake powder made from the seeds of hot red peppers)

METHOD

1. Boil in plenty of salted water the lentils with the bay leaves and garlic.
2. Drain them and remove bay leaves and garlic.
3. In a bowl add the lentils, the corn, the parsley, one chopped onion, salt, stir and place in salad bowl.
4. Add the peppers, the tomato (remove the seeds) and onion rings.
5. In a blenter add the cooked garlic, olive oil, balsamic vinegar and white vinegar and blend.
6. Drizzle the salad and sprinkle with boukovo!
7. Before serving leave it for 1 hour in the fridge!

INGREDIENTS

• 3-4 lettuce or chikori
• 2 cups grated carrot
• 2 cups grated white cabbage
• 1 cup grated red cabbage
• 1 large Radish
• small pieces of Florina’s peppers (red peppers)
• Salt, pepper
• 1 cup olive oil
• 1/3 cup lemon juice

METHOD

1. Wash radish, peel and cut into round slices.
2. With each radish slice form a cone, the fasten with a toothpick.
3. Place the radish cones into cold water and leave there for 2-3 hours.
4. Cut as many pieces of Florini’s peppers as there are the radish cones.
5. Remove the radish cones from the water, remove the toothpicks and place a piece of Florini’s peppers in the center.
6. In a large bowl make a layer of lettuce or chikori and then form a round layer with the carrot, a round layer with white cabbage and finally a round layer with the red cabbage.
7. In the center place 10-15 radish cones.
8. Sprinkle with salt, pepper and finally add the olive oil and lemon.

INGREDIENTS

• 1 curly red lettuce
• 1 curly green lettuce
• 1 red bell pepper
• 1 green bell pepper
• 1 tomato
• 1 large cucumber
• olives
• thin slices of Parmesan cheese (for decoration)

INGREDIENTS FOR THE SAUCE

• 1.5-2 tbsp capers (if you have them in salt, rinsed with water)
• 2-3 tbsp olive oil
• 3-4 tbsp mustard
• 1-1.5 tbsp balsamic vinegar

METHOD

1. Wash all vegetables.
2. In a large platter place a layer of red and green lettuce.
3. The rest lettuce, cut it with your hands in pieces and place them into the platter.
4. Cut the remaining vegetables into pieces and place them on a platter.
5. Finally add the olives and slices of Parmesan.
6. Prepare the sauce: In a blender put all the ingredients for the sauce and blend.
7. Pour the sauce over all ingredients and serve.

INGREDIENTS

• 1 cup bulgur wheat
• 3/4 cup cooked corn
• 1 onion, sliced in rings
• 2 spring onions sliced in rings
• 1 firm tomato, diced and without seeds
• 1 Florina’s pepper into cubes
• 1 pickled Florina’s pepper, cut into strips
• 3-4 mint leaves finely chopped
• 2 tablespoons parsley
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt
• Freshly ground pepper
• Black sesame seeds

METHOD

1. Cook 4-5 minutes bulgur wheat with 1/2 cup water.
2. Then drain it and place it in a salad bowl.
3. Add vegetables and stir.
4. Add the mint leaves, parsley, salt and pepper, add vinegar and oil.
5. Finally sprinkle with black sesame.

INGREDIENTS

• 500gr pasta (screws pasta, pennies pasta, shells pasta…)
• 200gr tuna (canned) in water
• 1 medium tomato into small cubes (without seeds)
• 1 small onion into small cubes
• 2 tablespoons yellow cheese into small cubes
• 3 tablespoons mayonnaise
• Salt and pepper

METHOD

1. In a saucepan, add water with some salt and boil the pasta.
2. Strain them, cool them with plenty of water and saute them with a little olive oil in a saucepan.
3. Strain the tuna from the water.
4. In a large bowl, add the pasta, tuna (cut into small pieces by your hands), the tomato, the onion, the cheese, the mayonnaise, little pepper and salt (if needed).
5. Stir gently with a tablespoon until the mixture is homogeneous.
6. Cover the bowl and leave in refrigerator for 1h-1.5h to cool and serve.

INGREDIENTS

• 2 medium beetroots cooked
• 150gr. strained yoghurt
• 2 tablespoons mayonnaise
• 1 clove garlic (crushed)
• olive oil, salt, pink pepper freshly ground

METHOD

1. Boil beetroots and cut them into cubes.
2. In a bowl mix the garlic, the yogurt, the mayonnaise, the olive oil and the salt.
3. Add the beetroots cubes and stir gently.
4. Sprinkle with fresh pink pepper on top.

INGREDIENTS

• 2-3 potatoes
• 1 onion cut into small cubes
• 2 tablespoons vinegar
• 2 tablespoons mayonnaise
• 2-3 tablespoons olive oil
• oregano
• salt, pepper

METHOD

• Peel potatoes and boil them.
• In a bowl cut the potatoes into large pieces.
• Add the onion, and make a souse with salt, oregano, vinegar, mayonnaise and olive oil.
• Pour over the salad with the sause and the Potato salad is ready.

INGREDIENTS

• 1 tablespoon fish roe (red or white)
• 2 slices of bread
• 1 medium onion
• 1.5-2 lemons (juice)
• olive oil

METHOD

1. Wet the bread and squeeze it well.
2. Put in a blender the onion and mash it. Remove from the blender and squeeze to leave its liquids.
3. Put in a blender the onion, the fish roe, bread and beat to make a uniform mixture.
4. Gradually add some olive oil and lemon juice and continue beating.
5. Test the taste and if necessary, add some more bread or olive oil or lemon juice depending on your taste.

INGREDIENTS

• 1/2kgr green fresh beans
• 1 medium potato
• 1 small white or red dry onion
• 3-4 fresh onions
• 100gr yellow cheese into cubes (tofu or soy cheese for those who fast)
• few nuts

for sauce

• 1/3 cup sour cream or evaporated (80 ml) or a vegetable sour cream for those who want it to be more light or fast or tahini
• 8 tbs extra virgin olive oil
• 1-2 tsp lemon juice
• 1/2 tsp mustard powder or 1 tsp prepared mustard
• 1-2 cloves garlic, reduced to a pulp (optional)
• 1 handful of chopped basil (fresh) or parsley or dill or mint

METHOD

1. In boiling salted water (1 tsp salt), boil the beans (do not close the pot lid so the beans remains green). The time depends on the vegetables, usually 30′-35′ are enough to soften.
2. You can clean, wash and cut the potato into cubes and boil with the beans. Otherwise you can clean, wash and wrap the potato with damp paper towel, put the potato in a plate to cover with membrane and bake to the microwave to soften, the time depends on the microwave.
3. Drain the beans, place them on a platter, add the potato cubes, mix with dry and fresh onion rings and pour the sauce.
4. Sprinkle with walnuts and cubes of cheese.

Sauce:

1. Beat all the ingredients at high speed in blender until clot.
2. If you do not have a blender, hit cold sour cream or evaporated or plant, and gradually add the oil and finally the garlic, lemon juice and mustard.
3. Mix the sauce with any of aromatic ypu want.

INGREDIENTS

• 1 large flask eggplant
• white vinegar, salt,
• 1 pepper
• 1 horn pepper
• 1-2 cloves garlic (pulp)
• onion, fresh and dry
• parsley chopped
• extra virgin olive oil

METHOD

1. Bake the eggplant to a flame, it looks much better because the inside became white and tastes better than baking in the oven, where it tastes different. If you have gas cooker it’s better to roast the eggplant over high heat. If you have flame on the barbecue cook them as long as you have a charcoal flame. If you prefer baking in the oven, the best result is by the grill. Turn the grill on full, to warm up well, then put the whole eggplant lying 10cm below the grill, be-careful because it is cooking quickly. With a forceps grab the eggplant and turn it  on all sides until is cooked. This stage it will take 20′-30′.
2. To peel the baked eggplant, just put it in a food bag and close tightly. Leave it there until the eggplant has cooled completely. Then its peel will remove easily like peeling a banana.
3. Split in half.
4. Add white vinegar, a pinch of salt and olive oil (add vinegar and olive oil until you are satisfied with the taste).
5. Chop dry onion into cubes. Cut in thin sliced peppers and chop fresh onion and parsley and pulp the garlic.
6. Decorate with sliced onions, peppers and a tomato-rose from a peeled tomato.

The horn pepper you can put it either raw or cooked.