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.
Cypriot cuisine:
Louvana – Yellow Pea Soup
Kleftiko – Oven-baked lamb
Grilled Halloumi
Mahalepi
