Colorful Cretan cabbage salad "Heraklion"

Ingredients for 2 servings:

• 50 g red cabbage
• 50 g white cabbage
• 50 g pak choi
• 40 g carrot(s), coarsely grated
• 50 g cucumber slices
• 6 small tomatoes, from your own garden
• 1 small onion(s), white
• 4 medium-sized garlic cloves
• 2 peppers, red, long, medium hot
• 2 eggs, size M
• 1 tbsp extra virgin olive oil
• 5 tbsp orange juice
• 4 tsp dried Cretan salad seasoning mix
• 1 tsp black pepper, from the mill
• 1 tsp sugar, white
• 1 tsp, heaped chicken stock powder
• 2 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil
• 20 g feta cheese
• 60 g feta cheese
• e.g. Dill, fresh
• n. B. Olives, brown, with stones
• e.g. honeydew melon(s), in pieces
• e.g. medicinal beans (kacang kapri), roasted and salted, alternatively large peanuts
• n. B. flowers and leaves
• n. B. Baguette(s), warm

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

A crisp autumn salad that’s packed with vitamins and flavor. What more could you want from a salad?

Wash or peel all vegetables. Remove the central stalks from the cabbage leaves and only use them if they are not bitter. Chop the leaves and stalks into bite-sized pieces. Coarsely grate a carrot, quarter a cucumber lengthwise and slice crosswise into 4 mm thick slices. Quarter the tomatoes lengthwise, remove the green and white core, and halve the slightly larger tomatoes crosswise. Quarter the onion lengthwise and slice crosswise into approximately 5 mm thick slices. Fan out the slices by hand. Place the previous ingredients in a salad bowl and press in the garlic cloves. Remove the stems from the bell peppers, wash them, halve them lengthwise, remove the seeds, and slice them crosswise into thin strips, and add them as well. Crack the eggs and whisk them together. Fry the eggs with the olive oil until scrambled and mix them into the salad ingredients. Gently mix the dressing ingredients in a small bowl; do not blend. Just before serving, drizzle the dressing over the salad and toss briefly. Divide the salad among serving bowls, garnish, and serve with warm baguette bread. Recipe source: Mr. Olympios, Armonia Hotel, Crete. In his recipe, Mr. Olympios used a few herbs that are difficult or impossible to obtain outside of Greece. It’s not a shame to mourn unobtainable ones, so I left them out. And he used fresh walnuts for the garnish. That’s good for those who have a tree in their garden, or at least their neighbors.