INGREDIENTS

For 3-4 servings:

• 1 “the Manna” barley rusk for each serving
• 1 1/2 mountain greens
• 3 onions cut into slices
• 2 cloves of garlic
• 3 large ripe tomatoes (made into a pulp)
• 2 potatoes
• 2 zucchini
• 1 carrot
• 1 teaspoon of tomato paste
• 1/2 bunch of dill
• 5 tablespoons of olive oil
• 1 lemon
• Salt
• Pepper

EXECUTION

Clean and wash the greens thoroughly and leave to dry.

Put the olive oil along with the onion and garlic in the saucepan. Leave for about 5 minutes on a low heat until they are softened.

Add the grated tomatoes and tomato paste and heat through until the contents are simmering.  Cut all the vegetables. Increase heat and add the potatoes to the pot. After 3 minutes, add the carrot and zucchini.

Simmer together for about 5 minutes and add the greens. Once they have had a boil, add salt and pepper, then simmer for about 15 minutes.

Just before the end, roughly chop the dill and add it to the pot.

Pour in and lemon juice and mix well.

Dampen the rusk momentarily on both sides. Leave it in a towel to dry for about 1-2 minutes. In this way, the rusk softens and enhances the flavour of the barley.

Serve with a barley rusk or any other “the Manna” Tsatsaronakis rusk you think goes best with this recipe.