• --- 1 small Cypriot marrow (palkapa), about 400g
• --- 1 ½ teaspoons salt
• --- Juice of 1 lemon
• --- 15 cherry tomatoes, quartered
• --- 2 cucumbers, diced
• --- 1 medium red onion, finely chopped
• --- 4-5 canned tuna fillets, about 220g
• --- 1 teaspoon salt
• --- ¼ cup (65ml) olive oil
• --- 800g fresh Cypriot louvi (black-eyed peas in their pod)
• --- ¼ cup (65ml) lemon juice
For the Homemade Croutons
• --- ½ French baguette
• --- 3 tablespoons olive oil
• --- ½ teaspoon grated garlic
• --- ½ teaspoon salt
• --- 1 tablespoon fresh oregano, finely chopped
METHOD
1. Prepare the louvi. Trim the ends of the tender green louvi pods, remove any tough strings along the sides, and cut them into 2-3 pieces, about 3cm long. If any pods are not tender, shell them to remove the beans. Rinse the louvi well and drain.
2. Bring 2 ½ liters of water to a boil in a pot and add the louvi. Boil over high heat for 20 minutes. If excessive foam forms on the surface, remove it, although we will drain the first cooking water, which will also remove the foam.
3. Meanwhile, rinse the Cypriot marrow (palkapa) and cut it crosswise, then into small pieces, 2-3cm. If there are any seeds in the center of the marrow, remove them.
For the Croutons:
1. Preheat the oven to 200°C (fan-assisted). Tear the baguette into small pieces by hand and place them on a baking tray. Add the olive oil, garlic, salt, and fresh oregano. Mix well to ensure all the bread pieces are evenly coated. Bake for 12 minutes in the preheated oven, stirring once halfway through, until golden and crispy. Let them cool completely.
2. Drain the louvi. Add about 2 ½ liters of fresh water to the pot and bring it to a boil. Add the salt and lemon juice. Add the louvi and the marrow and boil for another 25 minutes until the vegetables are tender. Be careful not to overcook them.
3. Drain and let them cool. In a salad bowl, combine the louvi with the marrow, cherry tomatoes, cucumber, onion, tuna, salt, olive oil, and lemon juice. Mix well. Add the croutons and serve.
