INGREDIENTS:

250 gr medium beans
300 gr Feta cheese
4 spoons mayonnaise
80 ml extra virgin olive oil
1 lemon (juice)
2 cloves garlic
Sliced bread

PREPARATION

Soak the beans on the previous night in water. On the following day remove them from the water and throw it away. Place them in a pan with the garlic, cut in half, and boil them until they soften. Then remove them from the water and allow them to cool (not completely).

Mix them in a blender, adding the feta cheese, the oil, and the lemon juice. Mix until they turn into a smooth paste and pour them into a bowl.

Add the mayonnaise and stir well with a spoon. Add salt to taste.

Place the mix in the fridge and let it rest for a few hours.

Spread olive oil on sliced bread. Place them in the oven for 10 minutes at 180o C.

Serve the bread slices with the bean mixture spread on them.

TIPS BY NUTRITIONIST, KONSTANTINOS XENOS:

This is one of the smartest choices for a fast and highly nutritional snack. The beans’ proteins combined with those of bread produce a food of high biological value, adding, at the same time, a tasty choice to our daily diet. Perfect for those who think they can’t escape unhealthy snacks.

INGREDIENTS

2 medium leeks, roots and dark green parts removed

3 fresh Italian parsley stems, leaves removed

1 pound AGRINO green lentils ( about 2 cups), rinsed

1 small bay leaf

1 medium garlic clove, smashed and peeled

2 teaspoons kosher salt, plus more as needed

4 tablespoons extra-virgin olive oil

3 medium carrots, peeled and small dice (about 1 1/2 cups)

1/2 medium red onion, finely choppedFreshly ground black pepper

3 tablespoons red wine vinegar, plus more as needed

3 tablespoons finely chopped fresh Italian parsley leaves

INSTRUCTIONS

Cut the leeks in half lengthwise and rinse well under cold running water until clean.Tie 1 leek half and the parsley stems together with butcher’s twine and place in a large saucepan. Add the lentils, bay leaf, and garlic and cover the lentils with cold water by 2 inches. Cover the pan with a tightfitting lid and bring to a boil over medium-high heat, about 10 minutes. Uncover, reduce the heat to medium low, and simmer, stirring occasionally, for 15 minutes. Add 1 teaspoon of the salt, stir to combine, and continue to simmer until the lentils are just tender, about 10 to 12 minutes more. Meanwhile, finely chop the 3 remaining leek halves.Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the chopped leeks, carrots, onions, and a pinch each of salt and pepper and cook, stirring often, until the onions are translucent and the carrots are just tender, about 4 to 5 minutes. Taste and season with more salt and pepper as needed. Transfer the mixture to a large heatproof bowl.Using tongs, remove the leek bundle, bay leaf, and garlic clove from the lentils and discard. Drain the lentils through a large fine-mesh strainer and transfer to the bowl with the carrot mixture. Add the measured vinegar, the remaining 2 tablespoons olive oil, and the remaining 1 teaspoon salt and stir to combine. Taste and season with more salt, pepper, and vinegar as needed. Stir in the chopped parsley. Serve warm or at room temperature.