Light and crunchy wheat rusks that the boys grew up with, made from a chickpeas extract/foam that acts as yeast. Enjoyed on their own as ‘paksimadia’ or often dipped in water for a moist and softened version. In this case used in a salad, similar to the way Cretans use the Dakos.
Have a look below at the full recipe and don’t forget that you can always print it.
Check out some more of my Salad propositions.
- 150 g Arkatena , (crunchy/hard wheat rusks made from a chickpeas extract that acts as yeast)
- 1 Green Bell Pepper , cut in small pieces
- 1 Cucumber , roughly peeled, quartered lengthwise and cut in small pieces
- 1 Small Red Onion , grated
- 15 Cherry Tomatoes , halved
- 1 tbsp Capers , roughly chopped
- 2 tbsp dry Oregano , ground
- 1 tbsp Pomegranate Molasses
- 1 tbsp Red Wine Vinegar
- 5 tbsp EVOO , Extra Virgin Olive Oil
- 5-6 Black Olives , whole
- 100 g Anari Salted , Charalambides Christis
- 50 ml Fresh Milk Full Fat , 3%, Charalambides Christis
- 2 tbsp Lemon Juice
- ½ tsp dry Coriander , ground
- 1 tsp Sea Salt
- ¼ tsp Freshly ground Black Pepper
- We start with our anari sauce. Place in a blender the anari cheese along with the lemon juice, 1 tbsp of the oregano, 2 tbsp of oil, the milk, ½ tsp of salt and a crack of fresh pepper. Blend until a nice thick sauce is created, adjusting with the addition of more milk.
- For the salad we take a bowl and add the tomatoes, cucumbers, peppers, onions, coriander, capers and remaining ½ tsp of salt. Mix gently.
- In another bowl we add the pomegranate molasses, vinegar, the remaining oregano and we start whisking while slowly pouring the remaining 3 tbsp of oil until well incorporated. Pour the marinade into the bowl with the tomato mixture and let marinate for 10’.
- To serve, take a deep serving plate and add a husk of arkatena. Toss on top the vegetables and all their juices. Let rest for 5’, then add the olives and pour on top the anari sauce along with a drizzle of olive oil on top and around the plate.