Louvanosalata – Λουβανοσαλάτα


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In Cyprus when the plant of louvana is tender, it is made into a green salad which is called louvanosalata.  I am sure that my Cypriot friends are expecting the recipe for that salad but this time I have used the vetch to make this dip.  I call it salata (salad) because most Greek dips end in ….salata e.g. melitzanosalata, taramosalata, etc.

Louvana (Lathyrus ochrus), also known as Cyprus Vetch, is sometimes confused with yellow split peas (pisum sativum) or Greek fava (lathyrus clymenum). However, this dip can be made with any of the above pulses.

You can see below some of the ingredients I have used to make this dip:  tahini, Greek yoghurt, olive oil, lemon juice, garlic, green onions, capers, parsley etc.

You will find the recipe in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopitaste!

Όταν τα φύλλα του φυτού της λουβάνας είναι τρυφερά, στην Κύπρο τα χρησιμοποιούμε σαν ωμή, πράσινη σαλάτα, η οποία λέγεται λουβανοσαλάτα.

Βέβαια δεν είναι αυτή η κλασσική σαλάτα, αλλά μια σαλάτα μου έφτιαξα με λουβάνα ξερή, δηλαδή το όσπριο.  Η Κυπριακή λουβάνα (Lathyrus ochrus), μοιάζει με τη φάβα (lathyrus clymenum), αλλά είναι ένα διαφορετικό λαθούρι, το ίδιο νόστιμο.

Αυτό το ντίπ είναι δική μου συνταγή και το έχω δοκιμάσει και με τα δύο λαθούρια και είναι εξίσου νόστιμο.

Ό,ποτε φτιάχνω σούπα λουβάνα, πάντα βράζω περισσοτερη και την αποθηκεύω στην κατάψυξη και έτσι το φτιάχνω χωρίς κόπο σε πολύ λίγο χρόνο.  Βλέπετε στη φωτογραφία μερικά από τα υλικά που έβαλα σ’ αυτό το ντιπ, όπως γιαούρτι, ταχίνι, ελαιόλαδο, λεμόνι, κρεμμυδάκια φρέσκα, κάπαρη, μαϊντανό κλπ.

Η συνταγή περιλαμβάνεται στο βιβλίο μου.
Kopiaste and Kali Orexi / Κοπιάστε και Καλή Όρεξη!

Beetroot Salad, Beetroot Dip and Pita Chips

Aside


Yesterday when I came back from Nafplion, I read a message from Rachael, a friend I have made through Facebook, who lives in Paphos, Cyprus.  Rachael told me that she made Pantzaria xydata (the beetroot preserves from my cookbook) and I wish to thank her for her kind words.

I remembered that I have a few recipes I have made with the beetroot preserves and never posted, so this post will give a few ideas to Rachael and to all of you who have bought the cookbook, how to make good use of them.  I take this opportunity to thank you all for buying the cookbook and keep coming back for more ideas.

The salad is a tweak to “pantzarosalata”, a beetroot salad my mother would always make whenever we had fish and it is one of my favourites.   I served it as a side dish to Bakaliaros (battered cod) and a potato Skordalia.

Note:  If you do not have beetroot preserves, you can added boiled or roasted beetroots plus some vinegar.

I used agourelaio, which is the top Greek extra virgin olive oil, produced from the first picked olives which have not yet ripen but you can used any kind of Extra virgin olive oil.

Beetroot Yoghurt Salad, recipe by Ivy

 Ingredients:

1 chopped preserved beetroot

2 hard boiled eggs

1 boiled potato

½ cup fresh cilantro (fresh coriander)

150 ml Greek strained yoghurt

2 tbsp agourelaio or extra virgin olive oil

1 clove garlic

Salt and freshly ground black pepper

Directions:

Cut all the ingredients in a bowl.

In a food processor add the yoghurt, garlic, olive oil, salt and pepper and mix.

Add this mixture to the remaining ingredients and mix.

Refrigerate for half an hour before serving.

I made the pita chips and forgot to take a picture when they were baked but these are perfect to serve with any kind of dip.

Pita Chips

Cypriot Pita Bread

Extra Virgin Olive Oil

Garlic, finely chopped

Lemon Juice

Oregano

Salt and pepper

Directions

Cut the pita bread into triangles.  Brush wih the olive oil mixture and bake in a preheated oven until crispy.

Look at the wonderful colour of this dip and the taste is amazing!   This dip is based on a beetroot salad made here in Greece, usually made with boiled beetroots, cut into small cubes, garlic, yoghurt and olive oil, similar to the one I posted today on Kopiaste, with walnuts.  However, this was made into a dip, using preserved beets, which of course have vinegar, added feta, which makes it extra creamy and agourelaio, with its fruity almost bitter taste, which brought this dip to another level.

Beetroot Yoghurt Dip, recipe adapted by Ivy

 Ingredients:

1 cup chopped preserved beetroots

200 ml Greek strained yoghurt

100 grams Greek feta

2 tbsp extra virgin olive oil

1 clove garlic

Salt and freshly ground black pepper

Directions:

Put all the ingredients in a food processor and mix.

Refrigerate for half an hour before serving with pita chips.

The recipes mentioned in this post:  Bakaliaros (cod), skordalia, pantzaria xydata (preserved beets, as well as making pita bread from scratch, are all included in my cookbook.

I am linking these recipes to my event Creative Concoctions:   Cooking with Olive Oil.

If you want to win some Greek Extra virgin olive oil, all you have to do is post a recipe you have tweaked, until the 25th May, using olive oil.

Kopiaste and Kali Orexi,

Order your copy now!