STEP-BY-STEP PREPARATION FOR PREPARATION
Step 1
Remove seeds and membranes from green peppers. Cut the pepper, half of the red onion and tomato into small cubes, chop the parsley. Season with lemon juice, olive oil, salt and pepper and let sit for 15 minutes.
Step 2
Finely chop the cucumber or grate it on a fine grater. Chop the dill and tarragon. Mash the feta with a fork, pepper, add herbs, cucumber and 2-3 tbsp. l. olive oil.
Step 3
Clean the mackerel from bones and skin, disassemble with a fork into small pieces. Cut half of the red onion into thin half rings and add to the fish. Pepper, pour over lemon juice and olive oil. Finely grate the lemon zest and sprinkle over the fish.
Step 4
Transfer the tuna to a sieve to drain the liquid, then transfer to a bowl. Peel the egg, add the yolk to the tuna and mash together with a fork, chop the protein. Cut the olives into circles, coarsely chop the capers. Mix well, drizzle with olive oil and lemon juice, pepper.
Step 5
Remove the green stems from the strawberries and cut the berries into small cubes. Drizzle with balsamic vinegar and sprinkle with powdered sugar. Thinly slice the mint leaves and add to the strawberries. Sprinkle with coarsely ground black pepper. This filling must be cooked just before serving, otherwise it will release a lot of juice.
Step 6
Peel the head of garlic from the top husk and wrap in foil. Place in oven preheated to 200°C and bake for 20 minutes. Drain the beans in a colander, rinse with water and transfer to a blender. Add 3-5 garlic cloves, 3 tbsp. l. olive oil, salt, pepper and mash. Cut the bread into pieces and bake in the oven until golden brown. Grate with a clove of garlic and drizzle with olive oil.
