Green Monday not only marks the beginning of the greek orthodox Lent, but also presents the perfect opportunity to enjoy the great outdoors, have picnics, eat lots of vegetables, dress up, and maybe fly a kite. Today was a typical early spring day, slightly windy albeit perfect for flying a kite, with occasional showers in Larnaca and long sunny spells in-between. I woke to bright blue skies and had breakfast in the sun, but, as per usual in early March, the sunshine gave way to rain, yet by lunchtime the sun was back again or almost. At least, it wasn't cold and it wasn't raining! Alkis and I had invited some good friends to celebrate and, of course, I had planned lunch outdoors. I spent all morning cooking but when I cook for good friends, it's a real pleasure.
Here are some of the dishes I prepared:
Chick Peas with Spinach - Revithia Me Spanaki
- 2 cups chick peas
- 3 bunches of spinach
- salt and pepper
- Soak the chick peas in water overnight.
- Drain, place them in a medium pan and cover them with water.
- Bring to the boil on high heat, then cover and reduce the heat to medium-low.
- Cook for about 45 minutes, then add salt, pepper and the spinach.
- Cook for 20 minutes with the pan uncovered.
- Drain and serve hot or cold with some olive oil and fresh lemon juice.
Spring Salad - Anixiatiki Salata
- half of a small red cabbage
- half of a small green cabbage
- 2 bunches of rocket
- 4 red onions cut in rings
- 4-5 radishes
- Finely grate the cabbage in the blender.
- Finely cut the rocket leaves with a sharp knife.
- Cut the onions in fine rings.
- In a glass bowl put one layer of onions, one layer of red cabbage and salt to taste, one layer of rocket and salt to taste, cover with the green cabbage and salt to taste.
- Decorate with radishes.
- In the blender mix salad herbs, some olive oil and the juice of three lemons and pour over the salad before serving.
Serve everything with lagana