Healthy dishes abound at KOVO Modern Mediterranean. The restaurant features the flavors and bright spices of the Mediterranean, and its menu was shaped by owner Yianni Ioannou's time operating Greek restaurants, his travels throughout the Mediterranean, as well as his Cypriot heritage.
Red Wine Vinaigrette
¼ cup red wine vinegar
¼ cup lemon juice
2 garlic cloves, minced
1 cup olive oil
1 tsp. salt
1 Tbsp. honey
2 Tbsp. dry oregano
Whisk all ingredients together in a small bowl until combined, or use a blender.
Sesame Tahini Sauce
¾ cup tahini paste
1/3 cup lukewarm water
2 garlic cloves, minced
½ cup lemon juice
½ tsp. salt
Combine all the ingredients in a blender and blend until smooth.
Farro Grain
2 cups farro
6 cups water
2 Tbsp. olive oil
1 tsp. salt
In a pot, add farro and water, olive oil and season with salt. Bring to a low boil. Cook until tender, about 30 minutes. Drain any excess water. Let it cool.
Salad Ingredients
1 roasted red pepper (Jar or make your own), julienne sliced
1 lb. baby arugula
1 cucumber, diced
½ red onion, julienne sliced
1 small can garbanzo beans, drained
1 avocado, sliced
12 oz. feta cheese, crumbled
Cooked farro
Combine cooked farro, baby arugula, onions, cucumbers and garbanzo beans. Drizzle red wine vinaigrette over salad and toss to coat. Top with roasted red pepper, crumbled feta and sliced avocado. Drizzle sesame tahini sauce on top.