Cretan Taco-Inspired Salad with Olive Dressing

Put the drained tsakistes olives in a bowl.

Squeeze in the juice from one unwaxed lemon and keep the lemon.

Chop half the lemon and add it to the olives.

Crush 1 tablespoon of whole coriander seeds using a pestle and mortar and add them.

Add 2 sliced large garlic cloves.

Add enough good quality olive oil to coat well and mix together.

Store in an airtight jar in the fridge for up to two weeks; stir before each use.

For the salad, combine tomatoes, cucumbers, rocket, red onion, black-eyed peas, and red pepper.

Serve the salad over a whole grain Cretan barley rusk.

Drizzle with the olive dressing and allow it to soak through.

Adjust ingredients to taste as desired.