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2 C raw, spiny chicory (stamnagathi)
1 C boiled chickpeas
5 cherry tomatoes, halved
half a green pepper, cut in small cubes
1 large, round barley rusk
60 gr anthotyro cheese
1/2 tsp thyme
6 tbsp olive oil
juice of half a lemon
1 tsp dried basil
salt & pepper

Cooking process:
Wash the spiny chicory and boil for 6-8 minutes. Remove from the saucepan with a slotted spoon and strain. Place in a bowl with the tomatoes, peppers and chickpeas. Add 2 tbsp of the olive oil and the lemon juice, then season and dust with thyme. Allow to marinate for half an hour in the refrigerator.

Put the rusk in the middle of a serving platter. If it is very hard, spray it with a little cold water, then olive oil. Put the cheese on the rusk, then arrange the salad greens around it. Add the basil and serve.

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