Godmother my grandson serves in the Church, leads children's Church school. Somehow, a few years ago, on Easter, I was lucky to look into the refectory. I was so surprised, gorgeous dinner table. I always thought that the food there is put simply- slide and all. And here I was in some fairy tale. The dishes were decorated so that I stood with surprise and could not tear myself away from this beauty. And what kind of atmosphere was around. It was so easy and peaceful. I got some retseptiki. This delicious salad is often prepared.
|Cooking time 60 minutes||Number of servings 6|
At night, soak the chickpeas in cold water. In the morning rinse, pour fresh water and boil until tender, at a gentle simmer. Drain in a colander, cool.
Boil beetroot in advance. Peel and cut into cubes, the size of a pea nut.
Add the beets, soy sauce, ground black pepper, 1 tbsp oil, crushed garlic and salt. Optionally, you can add hot pepper. Mix well, leave to marinate while preparing the plums.
Prunes wash, fill with warm water, leave for 10 minutes. Then drain the water, prunes dry with a paper towel and cut into strips.
Add to the beets prunes, mix well. Then you need to adjust according to your taste. What is missing-add. Time to stand down.
Clean salted or pickled cucumbers from the skin and cut into cubes.
Cucumbers may be necessary or more or less, they taste different.
Combine cucumbers with chickpeas, add another 2 tbsp oil, stir, taste.
It is appropriate to add the taste of lemon juice. Customize to your liking.
Now combine the chickpeas mixture and beetroot. Leave a few peas chickpeas for decoration.
Mix beets with chickpeas, spread on a dish.
Sprinkle top of green onions, finely chopped.
The desire to decorate.
Have a nice meal!