- 2 slices EPIROS Talagani cheese (90g each)
- 1 cup stamnagathi – or any greens preferably wild - cleaned and steamed for 2-3 minutes
- Coarse sea salt
- Juice from 1 lemon (60g)
- 1 ripe tomato, in cubes
- 100g olive oil
Put EPIROS Talagani cheese on a pre-heated grilling pan and cook for about 1-2 minutes on each side. When it turns golden, remove from fire and cut it in small cubes.
Mix the greens with the olive oil, tomato, lemon juice and salt in a bowl.
Spring with EPIROS Talagani cheese and serve.