Ingredients…
4 πιαντινες (or Arabic pies or tortillas)
4 cup. green salad
4 slices of lonza (λόνζα, lountza)
8 dill pickles, cut in half
20 green olives, pitted
vinaigrette of honey
Process recipe
Prepare the vinaigrette and mix with the salad and dill pickles.
Heat gently in a pan the πιαντίνες. Sauté the lonza in a little olive oil, just enough to get some color. Cut into three parts.
Set up the dish, put the πιαντίνα, salad, lonza and over the olives. Serve.
Source
![](https://athens-times.com/wp-content/uploads/2017/01/25CF258425CF258125CE25BF25CE25BC25CE25B125CE25BA25CF258425CE25B925CE25BA25CE25BF-88.jpg)
The recipe of the Day: Πιαντίνα with lonza roast and salad
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