Mix all the ingredients for the salad, except the fish and the lettuce leaves, into a bowl. Grill the fresh fish in a pan for a few minutes just by adding a dash of sea-salt. If you choose trout or lakerda, then you don’t have to frill the fish. Add all the ingredients for the sauce into a blender and beat them until they become homogenized.

Cut the lettuce hearts into halves and add some yogurt sauce. Serve the salad with the legumes on the plates, place the lettuce and the fish on top and pour over the yogurt sauce.

Wine suggestions

It is a rich legumes salad, with fresh acidity nicely balanced by the sweetness of the dried fruits and the peppers as well as from the salty fish. It is ideally accompanied with white wines with lively acidity and earthy profile such as the PDO Santorini (ΠΟΠ Σαντορίνη) wines from Assyrtiko grape, the PDO Patra (ΠΟΠ Πάτρα) wines from Roditis grape and the PGI Iraklio (ΠΓΕ Ηράκλειο) wines from Dafni grapes. It also goes well with Retsina, a traditional wine style, such as the PGI Retsina of Attiki (ΠΓΕ Ρετσίνα Αττικής).