Ambassadeurs Cookbook- Flavors of Greece

Ambassadeurs Cookbook is a fine flavors collection of Greece and recipes by Greek Chefs cooking with excellent quality local ingredients.

Beetroot & Fennel salad, feta and almond bar “pasteli” 

Chef Stavros Zeakis

Ingredients:

• 200g pre-cooked beetroot
• 100 g fennel cut into thin slices
• 80g grated feta
• 50g almond bar 
• 10 orange fillets
• Citrus Dressing
• Salt
• Fresh pepper

For the almond bar

• 100 g sugar
• 100g water
• 10g baking soda
• 200g almond fillet

For the Dressing

• 100 g olive oil
• 40 g  honey
• 40 g balsamic vinegar
• 40 g lime juice
• 40 g  orange juice
• 30 g mustard
• Zest from 1 lime
• Zest from 1 orange

Cooking instructions:

Put the sugar and water in a pan. Simmer on low heat until it becomes a light caramel.

Add the soda and mix carefully as the mixture will swell.

Pour the caramel on the almonds and mix carefully with a wooden spoon. 

Leave to cool and break the almond bar into small pieces.

Mix all the dressing ingredients except the olive oil. Once the mixture is homogeneous, add the oil slowly like a string, stirring constantly.

Finally mix all the salad ingredients together.

Chef’s Bio