Messinia’s Horiatiki Salad – Bahçe with local seasonal organic vegetables on olive earth with sfela cheese and pickled black bryony

Recipe by Chef Doxis Bekris – Messinian Gastronomy Seminars 2014

Instructions

Dehydrate olives and bread in the oven for 6 hours at 90^oC. When ready, place into a food processor, add salt, pepper and a drizzle of olive oil for flavor and blend to a purée that has an earth like texture. Boil artichoke and beetroot. Wash tomatoes and peppers and cut into small cubes. Wash baby carrots. Marinade all ingredients with organic extra virgin olive oil. Grill sfela cheese. Serve cheese on a plate, cover with the olive purée and garnish with the vegetables of our bahçe.