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
The recipe of the Day: Πιαντίνα with lonza roast and salad
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