Pumpernickel with maties, Greek style

Ingredients for 4 slices of pumpernickel

  • 300 gram maties
  • 1 handful of green olives
  • 1 red onion
  • 2 bell peppers (red and yellow)
  • ½ bunch of parsley
  • 150 gram yoghurt
  • salt and pepper according to taste
  • 4 slices of pumpernickel


  1. Cut the fish into bite-sized pieces.
  2. Cut the olives, the bell peppers and the peeled onion into strips.
  3. Finely chop half of the parsley. Stir all ingredients into the yoghurt. Season with salt and pepper according to taste and place in the fridge for at least two hours for the flavour to unfold.
  4. To serve, place the salad on the pumpernickel and garnish with the rest of the parsley.

Photo credits: Susanne Brauer