Summer “louvi” salad

I love using local ingredients and using them differently. I am not saying “humiliate” our favourite things but make something equally Cypriot in a different way. Yes, I agree, fresh louvi with onion, cucumber and chopped tomato, lots of olive oil and lemon is just THE ultimate summer food, but why not try it as a side salad as well?

The recipe is taken from Marilena Joannides’s book Cyprus Food Treasures and the ingredients are all from Alpha Mega.


Fresh louvi for 2, chopped in pieces of roughly 5cm each

4-5 cloves of garlic, chopped

1/2 cup halved walnuts

1 cup roughly broken wheat rusks

2-3 spoons of high quality olive oil

1/2 cup white vinegar

Salt and Pepper to taste


Boil the fresh “louvi” sticks until soft, and drain. Don’t overcook them.

In a small pan lightly fry the garlic in 2 spoons of olive oil for 2 minutes. Add the vinegar and cook for another minute.

In the meantime add the rusks and the walnuts in the drained louvi. When the garlic mix is finished add it to the “louvi”. Serve immediately or keep for later.

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