Warm Salad with Pumpkin and Bacon

The complexity of a recipe: middle
Cooking time: 45min
Portions: 4

Ingredients:
For salad:
– Bowl of salad greens (for example spinach, lettuce or kale)
– 150-200gr of pumpkin
– 100-150gr or 7-10 slices of bacon
– 1 sweet-sour apple
– 1/2 onion
– 3/4 lemon
– Korvel Extra-virgin Olive Oil
– Salt, coarsely cracked black pepper

For dressing:
– 2 tbsp. Greek yogurt
– 1 tsp. Dijon mustard
– 1/2 tsp. honey
– 1/4 lemon
– Milk

Cooking method: 
Put salad greens in a colander, sprinkle with salt and mix gently. Leave on for 10-15 minutes, until greens begin to release water and soften. Wash it and dry well.

Preheat the oven to 200°С. Meanwhile cover backing pan with foil, cut pumpkin into cubes and place them in the pan. Sprinkle the pumpkin with Extra Virgin Olive Oil, toss and season with salt. Roast for about 20-25 minutes in the oven until pumpkin will slightly became softer. Remove from oven and let cool.

Heat Extra Virgin Olive Oil in a skillet over medium-high heat. Add bacon and cook until crisp, around 2 minutes per side. Transfer to a paper towel to drain.

Thinly cut apple and onion, squeeze juice from the lemon (1/4 of the juice leave for dressing). Combine greens, apple, onion, pumpkin, lemon juice and olive oil. Toss to combine and season to taste with salt.

For dressing mix yoghurt, mustard, honey and remaining lemon juice. If the sauce is too thick, add milk to achieve the desired body.

Divide the salad evenly among plates. Arrange fried bacon over, drizzle with dressing, season with cracked pepper and serve.

Enjoy)

Italian Salad

The complexity of a recipe: light
Cooking time: 15min
Portions: 4

Ingredients:
– 4 cups freshly cut lettuce
– ½ cup chopped fresh onion
– 1 tomato cut into cubes
– 1 cucumber cut into cubes
– ½ green pepper cut into cubes
– Ellatika Extra Virgin Olive Oil Balsamic Vinegar for Italian Salad
– salt

Cooking method: 
In a large bowl add the lettuce, fresh onion, tomato, cucumber and green pepper. Mix to combine.

Drizzled with Ellatika Extra Virgin Olive Oil Balsamic Vinegar for Italian Salad and season with salt.

Mix to combine & serve.

Tip: Goes perfectly with meat, chicken or fish

Enjoy!

Salad with Cabbage, Carrot & Fresh Onion

The complexity of a recipe: light
Cooking time: 15min
Portions: 4

Ingredients:
– 1 medium cabbage
– 3 medium carrots grated
– 1/3 cup chopped fresh onion
– Ellatika Extra Virgin Olive Oil with Lemon Juice
– salt

Cooking method: 
Wash the vegetables thoroughly.

Slice the cabbage and add into a large bowl. Add the grated carrots and the fresh onion and toss.

Drizzle with ELLATIKA Extra Virgin Olive Oil with Lemon Juice, season with salt and mix to combine.

Tip: Goes perfectly with meat, chicken or fish

Enjoy!

Couscous Salad

The complexity of a recipe: light
Cooking time: 25min
Portions: 4

Ingredients:
– 200g couscous
– 1 zucchini cut into cubes
– 1 yellow pepper cut into cubes
– ½ cup chopped fresh onion
– 1 tbsp. fresh basil leaves chopped
– Ellatika Extra Virgin Olive Oil with Lemon Juice
– salt

Cooking method: 
Cook the couscous according to packet instructions, stir and place into a large bowl.

In a large pan, pour some drops of Extra Virgin Olive Oil and heat on medium fire. When hot, add the vegetables and cook for about 5 minutes.

Remove the vegetables from the pan and add them into the bowl.

Drizzle with Ellatika Extra Virgin Olive Oil with Lemon Juice, season with salt and mix to combine.

Add fresh basil leaves on top and Serve.

Tip: Goes perfectly with meat, chicken or fish

Enjoy!

Traditional Cretan Dakos

The complexity of a recipe: light
Cooking time: 10 min
Portions: 4

Ingredients:
– 2 tomatoes
– 4 rusks (Cretan dakos)
– 5-10 KORVEL Green Pitted Olives
– 100g Greek FETA Cheese
– 5 tablespoons EVOO PDO “Vorios Mylopotamos Rethymnis Crete”
– salt, oregano and garlic

Cooking method: 
Moisten the rusks with 4 tablespoons water.

Grate the tomatoes and add salt, oregano, garlic and EVOO “Vorios Mylopotamos Rethymnis Crete”

Spread the tomato mixture on the rusks.

Cut Feta into cubes and add them over the tomato mixture.

Cut Korvel Green Pitted Olives into slices and add them on the top.

Add some Extra Virgin Olive Oil

And….you are ready to taste Crete!

Traditional Greek Salad

The complexity of a recipe: light
Cooking time: 15 min
Portions: 4

Ingredients:
– Ellatika Infused olive oil for Greek Salad
– 2 large tomatoes cut tight at 8 each
– 1 cucumber cut in slices
– 1 green pepper chopped into rings
– 1 red onion chopped into rings
– 6 Korvel Natural Kalamata olives
– 150g FETA cheese
– oregano

Cooking method: 
In a salad bowl put the tomatoes, cucumber, pepper, onion and Infused olive oil for Greek Salad.

Stir all these together and decorate the salad with olives, feta cheese and oregano.

Kali Orexi!