This week we’ve got something special for you! A sneak peak into our March Cooking workshop! For this one, Marianna teamed up with lovely Despoina Siahuli, for a 3-hour Greek feast! Despoina shared her skills and Oliveology Cooks learned to make delicious Greek dishes. Marianna talked about our favourite Oliveology ingredients and their stories. Everyone gathered together and shared food and wine in the end.
In case you missed it, there will be more!
But to give you an idea, this week we have prepared for you one of Despoina’s recipes from the March workshop! Despoina put together a beautiful combination of flavours: dakos rusks, grape molasses, feta cheese, hazelnuts. All of these coming together with seasonal greens!
We’ve adapted her recipe, steamed our greens and used more dakos and feta, but the core flavour palet is the same. And it’s delicious!
So make the recipe and sign up for the next two cooking classes with Despoina and Marianna! We look forward to having you there cook with us.
Serves 4 as a side or two as main
Salad
300g of spring greens
50g roasted hazelnuts
100g dakos rusks
100g feta cheese
Dressing
¼ clove of garlic, minced into a paste with salt
1 tbsp red wine vinegar
2 tbsp grape molasses
4 tbsp olive oil
salt, pepper
In a large pot with salted, boiling water blanch your greens for 3-4 minutes. Remove and place in a bowl with iced cold water. Let them cool.
To make your dressing, whisk together the garlic, vinegar, grape molasses. Slowly add the olive oil. Taste and season with salt and pepper (but remember, feta will add a layer of saltiness too).
Crush your hazelnuts and crumble the feta cheese.
In a large bowl toss together greens, hazelnuts, dakos, feta cheese and dressing.
I liked this salad more the next day, the flavours all blend together and dakos is soft. Try it both ways and let us know which you prefer!
