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 Rye salad

Photograph shown with the kind permission of the creator John Hios

 

Preparation Time: 20 min

Soaking Time: 12 hours

Cooking Time: 1 hour

Ingredients:

200 g rye

4 tablespoons parsley, finely chopped

4 spring onions, finely chopped

1 cucumber, diced

2 tomatoes, diced

2 tablespoons fresh mint leaves, finely chopped

6 tablespoons olive oil

Salt

Freshly ground pepper

 

Place the rye in a saucepan, cover with plenty of cold water and leave to soak for approximately 12 hours.

Then bring to the boil and simmer until softened. Drained and leave to cool.

Place in a bowl and mix in all the other ingredients. Season with salt and pepper and leave in the fridge for about 1 hour.

Note: Rye salad can be kept in the fridge for up to 3 days.

  • Parsley is rich in vitamion C, digestive and a good remedy against affection of bladder and kidney.

This recipe is published in the book "Taste of Greece", Smith publications, ISBN 960-535-320-2, and reproduced with kind permission of author Andrea Mathie

 

 
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