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½ kilo black-eyed beans
1 kilo sorrel leaves
olive oil, lemon
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Boil the beans and the sorrel separately. |
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Place a couple of sorrel leaves on each plate and heap a few spoonfuls of the well-boiled beans on top.
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Season with extra virgin olive oil and plenty of lemon juice, or vinegar for those who prefer it.
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The combination of pulses and greens is common throughout Greece. In this particular salad, also made in Cyprus, the combination is perfect.
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