GR
ENWash and drain the quinoa and place in a pan with 2 cups of water. Simmer for about 20’ or until the water is almost absorbed. Remove from heat, cover with a towel and let cold. Mince the cabbage, spring onion, parsley and pepper. Make the lemon juice and keep the zest.
Mash the feta cheese with a fork. Cut the peppers in very small strips and tomatoes into very small cubes. Finally chop the parsley.
Lay the pork in a piece of parchment paper and season.
Cut the prunes lengthwise and array on the pork.
Cut graviera into sticks and place along the meat. Grate the kefalograviera and cover the cover the rest of the ingredients.
Grate graviera and sheep’s graviera.
Wash the potatoes well.
Cook the rice in boiling water and then drain it.
Add raisins and oil to rice fluff with a fork. Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.