I got a bunch of emails from the Motherland yesterday from friends and family telling me Kathimerini printed the piece on our show. I had the privilege of spending two days in the gorgeous island of Kea with Vassiliki Kerasta and her photographer Pavlos Fysakis who joined our team during our shooting. Lovely folk.
Anyway, back to thesis work. Dinner tonight is a rainbow trout with herb butter baked in the oven (super cheap, from Waitrose), coupled with a very simple and delicious salad.
Black-eyed pea salad
1 cup of cooked black-eyed peas
2 handfuls of washed baby spinach
2 cooked beet-roots
1/2 cucumber, chopped coarsely
1/2 red onion, thinly sliced
2 tbsps balsamico (I'm running out of the good stuff, darn)
2 tbsps of extra virgin olive oil (where else is my new bottle from but from Kalamata)
Mix all the ingredients, and dress with balsamic vinegar and olive oil. Add a little fine sea salt. Work with your bare hand the dressing into the ingredients......freaking delicious!