ANCIENT GREEK SANDALS

Keep Ιt Fresh and Healthy! Cook with AGS

Continuing our series of Greek-inspired recipes for you to try at home, we present to you our second recipe in conjunction with Christina Kotsileliou. A long-time friend of the brand, Christina is known for her fresh, simple takes on vegetarian cooking with a twist. We invite you to cook alongside us and share your efforts on Instagram with #CookwithAGS

Keep Ιt Fresh and Healthy! Cook with AGS
Tuesday 21 April 2020

Continuing our series of Greek-inspired recipes for you to try at home, we present to you our second recipe in conjunction with Christina Kotsileliou. A long-time friend of the brand, Christina is known for her fresh, simple takes on vegetarian cooking with a twist. We invite you to cook alongside us and share your efforts on Instagram with #CookwithAGS

We love sharing our passion for Greek food and culture with you, and seeing your efforts has brought us real joy in these testing times! For a hydrating, healthy lunch this week we’d love to see you try our…

Raw Marinated Zucchini Salad

Serves 4

As with all our recipes in this series, omit any ingredients you don’t have access to at this time. We understand procuring fresh produce isn’t always easy, so take this as a guide and feel free to put your own twist on it!

We usually use anthotyro cheese here, a soft, fresh goats cheese but in this case have replaced it with ricotta to make it more simple and accessible.

4 large zucchini
2 tbsp. Toasted pine nuts
200g ricotta
Juice and zest of 1 lemon
4 tbsp. Extra virgin olive oil
1 tbsp honey (or agave or maple syrup)
1/4 tsp garlic powder
Salt and freshly ground pepper to taste
2 spring onions
A small bunch of fresh basil

1. Make your dressing: in a small bowl, whisk the juice and zest of the lemon together with the olive oil, honey, garlic powder, salt and pepper.
2. Wash and dry the zucchini. Using a vegetable peeler, slice zucchini lengthwise into ribbons. Toss into a bowl with the dressing and mix well, then leave to marinade for 5 minutes.
3. In the meantime, finely chop the spring onions and crumble your anthotyro or ricotta.
4. Choose a nice shallow platter and lay your dressed zucchini ribbons atop it. Scatter the spring onions, crumble the cheese on top, and finish with the toasted pine nuts, some basil leaves and a pinch of a good quality sea salt and black pepper.

This is a fresh salad best enjoyed in late spring and summer season when zucchinis are at their best.
For more of Christina’s recipes, check our blog every Friday, where we’ll be continuing our #CookwithAGS series!

You can also find her at http://christinakotsilelou.com/ and on Instagram https://instagram.com/ckdoesla