Ambassadeurs Cookbook is a fine flavors collection of Greece and recipes by Greek Chefs cooking with excellent quality local ingredients.
Salad with 3 kind of pulses & chicken
Chef Menardos Panagiotis
Ingredients :
- 100 gr. lentils
- 100 gr. black eyed peas
- 100 gr. small chickpeas
- 100 gr cherry tomatoes of different colours
- 100 ml Olive oil
- 1 bunch of parsley
- 1 bunch of basil
- 1 bunch of dill
- Fresh thyme
- 3 red peeled tomatoes
- 3 baked peppers (Florinis)
- 2 cloves of garlic
- 50-60 gr fresh lemon juice
- 300 gr Chicken fillet
Cooking instructions :
Boil the pulses separately,until they are tender.
We add the pulses in a bowl,with the fresh herbs and lemon & olive oil.
Slice the tomato and pepper into thin squared pieces. Add salt, pepper and leave the mixture at least 1 hour in the fridge to marinate.
Cut the chicken into large squares, sauté it in olive oil with a little fresh thyme and whole garlic cloves over low heat. When lightly browned,add white wine, allow it to evaporate, add salt-pepper and a little water or vegetable broth until it’s boiled.
Chef’s Tip Νο.1:
To serve the dish, we serve the vegetables at the plate, on top the cherry tomatoes, then the chicken and we garnish with a few leaves of our choice.
Chef’s Tip No.2:
The dish is perfectly highlighted when using Greek products from Savvas Mykonos.
Chef’s bio
Chef Menardos Panagiotis is owner of the awarded M-eating restaurant in Chora, Mykonos. Its kitchen is Greek creative, with Mediterranean influences while the dishes stand out for their high aesthetics.
English (UK) 
Ελληνικά