Mavromatika, Pita Fava me Latholemono, Salmon, Horta, Ikarian Mountain Tea

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Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Servings: 2
Calories: 669kcal

Ingredients

Mavromatika (Black-Eyed Peas Tomato Salad)

  • 1 cup Black-eyed peas drained and rinsed
  • 1 Tomato chopped
  • 1/2 cup Onion finely diced
  • 2 cloves Garlic minced
  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Dried oregano
  • 1/8 tsp Salt
  • Black pepper
  • 1/2 Lemon juiced
  • 1 TBSP Fresh dill

Fava me Latholemono (Greek Split Pea “Hummus”)

  • 1/3 cup Yellow split peas
  • 2/3 cup Water or broth
  • 1/4 cup Onion diced
  • 1 clove Garlic minced
  • 2 tsp Extra-virgin olive oil
  • 1/2 Lemon juiced
  • 1/4 tsp Black pepper
  • 1 Pita bread

Salmon

  • 8 oz Sockeye salmon skin off bones out
  • Black pepper
  • 1 tsp Extra-virgin olive oil

Horta (Greek Wild Greens)

  • 8 oz Wild greens (such as spinach, dandelion, or chard)
  • Water (for boiling)
  • 2 tsp Extra-virgin olive oil
  • 1/2 Lemon juiced

Ikarian Herbal Mountain Tea (Enhanced Island Blend)

  • 4 Fresh sage leaves
  • 2 sprigs Fresh rosemary
  • 6 Fresh mint leaves
  • 2 sprigs Oregano
  • 2 cups Water
  • 2 slices Lemon
  • Honey to taste
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed.
  • Mix black eyed peas, tomato, onion, garlic, and olive oil. Season with oregano, salt, and pepper. Finish with lemon juice and fresh dill. Let sit to absorb flavors.
  • Rinse split peas thoroughly. Simmer in water with onion, and garlic for 35–40 minutes until very soft. Once tender, blend until smooth (add water if needed for consistency). Stir in olive oil, lemon juice, and pepper.
  • Preheat a grill over medium heat. Season the salmon with pepper and half the oil. Grill on both sides to an internal temperature of 145°F / 63°C. Set aside. Drizzle with remaining oil.
  • Boil the wild greens in salted water for 5–7 minutes until tender. Drain well and gently press out excess water. Drizzle with olive oil. Finish with lemon juice.
  • For the tea: Bring water to a simmer then remove from the heat. Steep the herbs in the water for 5 minutes. Strain into cups. Add lemon slices. Stir in honey.
  • Warm the pita bread on both sides. Cut into wedges.
  • Serve the Fava me Latholemono, Mavromatika, Salmon, Horta, pita, and Herbal tea.

Nutrition

Calories: 669kcal | Carbohydrates: 77g | Protein: 44g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 62mg | Sodium: 417mg | Potassium: 1773mg | Fiber: 20g | Sugar: 12g | Vitamin A: 2118IU | Vitamin C: 89mg | Calcium: 206mg | Iron: 8mg

Mavromatika, Pita Fava me Latholemono, Salmon, Horta, Ikarian Mountain Tea

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Servings 2
Calories 669 kcal

Ingredients
 
 

Mavromatika (Black-Eyed Peas Tomato Salad)

  • 1 cup Black-eyed peas drained and rinsed
  • 1 Tomato chopped
  • 1/2 cup Onion finely diced
  • 2 cloves Garlic minced
  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Dried oregano
  • 1/8 tsp Salt
  • Black pepper
  • 1/2 Lemon juiced
  • 1 TBSP Fresh dill

Fava me Latholemono (Greek Split Pea “Hummus”)

  • 1/3 cup Yellow split peas
  • 2/3 cup Water or broth
  • 1/4 cup Onion diced
  • 1 clove Garlic minced
  • 2 tsp Extra-virgin olive oil
  • 1/2 Lemon juiced
  • 1/4 tsp Black pepper
  • 1 Pita bread

Salmon

  • 8 oz Sockeye salmon skin off bones out
  • Black pepper
  • 1 tsp Extra-virgin olive oil

Horta (Greek Wild Greens)

  • 8 oz Wild greens (such as spinach, dandelion, or chard)
  • Water (for boiling)
  • 2 tsp Extra-virgin olive oil
  • 1/2 Lemon juiced

Ikarian Herbal Mountain Tea (Enhanced Island Blend)

  • 4 Fresh sage leaves
  • 2 sprigs Fresh rosemary
  • 6 Fresh mint leaves
  • 2 sprigs Oregano
  • 2 cups Water
  • 2 slices Lemon
  • Honey to taste

Instructions
 

  • Prepare the ingredients as instructed.
  • Mix black eyed peas, tomato, onion, garlic, and olive oil. Season with oregano, salt, and pepper. Finish with lemon juice and fresh dill. Let sit to absorb flavors.
  • Rinse split peas thoroughly. Simmer in water with onion, and garlic for 35–40 minutes until very soft. Once tender, blend until smooth (add water if needed for consistency). Stir in olive oil, lemon juice, and pepper.
  • Preheat a grill over medium heat. Season the salmon with pepper and half the oil. Grill on both sides to an internal temperature of 145°F / 63°C. Set aside. Drizzle with remaining oil.
  • Boil the wild greens in salted water for 5–7 minutes until tender. Drain well and gently press out excess water. Drizzle with olive oil. Finish with lemon juice.
  • For the tea: Bring water to a simmer then remove from the heat. Steep the herbs in the water for 5 minutes. Strain into cups. Add lemon slices. Stir in honey.
  • Warm the pita bread on both sides. Cut into wedges.
  • Serve the Fava me Latholemono, Mavromatika, Salmon, Horta, pita, and Herbal tea.

Nutrition

Calories: 669kcalCarbohydrates: 77gProtein: 44gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 62mgSodium: 417mgPotassium: 1773mgFiber: 20gSugar: 12gVitamin A: 2118IUVitamin C: 89mgCalcium: 206mgIron: 8mg
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