Jul 14 2026
Restaurants›Mercy Kitchen›Mykonos Recipe

Mykonos Recipe

Inspired by Mercy Kitchen
Time1h
Serves2

Romaine, mint pistachio pesto, cucumber tomato tzatziki salad, cous cous, pickled red onion, crispy chickpeas, romesco sauce, grilled salmon

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Ingredients

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Salad Base

Mint Pistachio Pesto

Cucumber Tomato Tzatziki

Couscous

Crispy Chickpeas

Romesco Sauce

Grilled Salmon

Method

Salad Preparation

  1. 1

    Prepare the Salad Base

    Wash and chop the romaine lettuce. Dice the cucumber and tomato. Combine all in a large bowl and set aside.

  2. 2

    Pickled Red Onion

    If not already prepared, slice red onion thinly and soak in vinegar for at least 30 minutes to pickle. Drain before serving.

Mint Pistachio Pesto

  1. 3

    Make the Pesto

    In a food processor, combine fresh mint leaves, pistachios, minced garlic, lemon juice, and salt. Pulse until finely chopped. Slowly drizzle in olive oil while blending until smooth. Adjust salt to taste.

Cucumber Tomato Tzatziki

  1. 4

    Prepare the Tzatziki

    Grate the cucumber and squeeze out excess moisture. In a bowl, mix Greek yogurt, grated cucumber, minced garlic, dill, and salt. Stir until well combined and refrigerate until ready to use.

Couscous

  1. 5

    Cook the Couscous

    In a saucepan, bring water to a boil. Stir in couscous, olive oil, and salt. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork before serving.

Crispy Chickpeas

  1. 6

    Prepare the Chickpeas

    Preheat oven to 400°F (200°C). Drain and rinse the chickpeas. Pat dry with paper towels. Toss with olive oil, paprika, and salt. Spread on a baking sheet and roast for 25-30 minutes until crispy.

Romesco Sauce

  1. 7

    Make the Romesco Sauce

    In a blender, combine roasted red peppers, almonds, minced garlic, olive oil, red wine vinegar, and salt. Blend until smooth. Adjust consistency with water if necessary.

Grilled Salmon

  1. 8

    Grill the Salmon

    Preheat the grill to medium-high heat. Brush salmon fillets with olive oil, lemon juice, salt, and black pepper. Grill for about 4-5 minutes on each side, or until cooked through.

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