- 4-5 lettuce leaves
- 1 small cucumber
- 1 small red pepper
- Half a quince
- 1 beetroot head
- A few cracked green olives
- Pickled eggplant, carrot and pepper (optional)
- 1 fresh green onion
- For marinading the quince: 1 cup olive oil, 2 tbsp vinegar, 1 tbsp honey or grape syrup, salt and pepper
- Some sesame seeds
- 1-2 barley rusks
Peel half a quince, and cut into small cubes. Mix the oil with the vinegar, the honey and some salt and pepper. Put the quince cubes in the mixture and let the stand for 1 hour. (don’t throw away the mixture)
Rinse the lettuce leaves and put them for a while in water with vinegar. Cut the cucumber into slices. Also cut the pepper, the beetroot, the fresh onion and the pickled vegetables into small pieces.
Chop the lettuce an the parsley and put them in a bowl, add the chopped ingredients, the marinated quince, the olives and mix well. Pour the marinade mixture over them, sprinkle some sesame seeds and serve!