The small amount of animal protein eaten on Crete is cooked in olive oil and usually made with greens, grains or pulses: sea bass with purslane, pork with cracked wheat, chicken with peas.
On our lunchtime visit we enjoyed a selection of inventive seasonal salads served with our mains of roast pork chops, delicately flavoured sea bream and minute steak with anchovy and rosemary sauce.