A simple Cypriot meal with garnishes that can be customized to your liking. Traditionally topped with cucumbers, tomato, onion and parsley, then drizzled in ladolemono, a lemon-olive oil dressing. The beans and squash are served warm, then piled high with the fresh garnishes.
We skipped tomatoes this time and garnished with both scallion and onion, plus a handful of herbs from our backyard.
- black eyed peas (1lb)
- zucchini, cut into 4 large pieces
- onion, thinly slices
- scallion, thinly sliced
- cucumber, 1” slices
- chives, stem & flower, finely chopped/flowers pulled apart
- parsley, leaves
- extra virgin olive oil
- salt & pepper
Soak dry beans for 30 min. Drain and transfer beans to large pot with 3x the amount of water. Salt the water to your liking. Bring to boil, then reduce to medium heat for 30 min until tender.
About 1/2 way through boiling, add zucchini chunks.*
While beans and zucchini are boiling, prepare your garnishes. Have everything sliced, chopped and ready.
When beans are done, spoon into bowl, top with 1-2 chunks zucchini and mash down squash with fork to add some body to the beans. No need to work them into the beans, just press down enough to deconstruct the squash. Pile your fresh garnishes as desired, then drizzle with olive oil, lemon salt and pepper.
Not pictured, we also added our feta salata and olives to our bowls once we sat down, plus a slice of warm pita to push beans onto our forks and sop up all the yummy dressing at the bottom.
*if squash chunks still need more time to soften, and to not let beans mush down, cook zucchini a bit longer in separate pot using water drained from beans.