Pumpernickel with maties, Greek style

Pumpernickel with maties, Greek style mixes bite-sized pieces of 300g maties with strips of green olives, peeled red onion, red and yellow bell peppers, finely chopped parsley, and 150g yogurt seasoned with salt and pepper, chills 2+ hours for flavors to meld, then spoons atop 4 slices of Mestemacher pumpernickel garnished with extra parsley.
Ingredients:
  • 300 gram maties
  • 1 handful of green olives
  • 1 red onion
  • 2 bell peppers (red and yellow)
  • ½ bunch of parsley
  • 150 gram yoghurt
  • salt and pepper according to taste
  • 4 slices of pumpernickel
Directions:
  1. Cut the fish into bite-sized pieces.
  2. Cut the olives, the bell peppers and the peeled onion into strips.
  3. Finely chop half of the parsley. Stir all ingredients into the yoghurt. Season with salt and pepper according to taste and place in the fridge for at least two hours for the flavour to unfold.
  4. To serve, place the salad on the pumpernickel and garnish with the rest of the parsley.

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