COOKING WITH AMBASSADORS

Cypriot recipes:Cypriot Village Salad (video included)

Ingredients: 1 small white cabbage or iceberg salad, shredded; a bunch of parsley, snipped with scissors; 1 small onion, sliced; 1 large cucumber, skin on, diced; 3 or 4 large tomatoes cut into pieces; a handful of coriander leaves; 50g feta cheese, cubed; half of a green or red pepper, finely sliced; olives. Seasoning: lemon juice, salt, olive oil, dried mint.

Ingredients: 1 small white cabbage or iceberg salad, shredded; a bunch of parsley, snipped with scissors; 1 small onion, sliced; 1 large cucumber, skin on, diced; 3 or 4 large tomatoes cut into pieces; a handful of coriander leaves; 50g feta cheese, cubed; half of a green or red pepper, finely sliced; olives. Seasoning: lemon juice, salt, olive oil, dried mint.

Preparation: Mix the ingredients in a bowl and season, topping the salad with the sliced pepper, olives and feta.

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Theme: Cooking


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