- 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
- 2 slices EPIROS Talagani (100g each) grilled or cooked in a pan at high heat
- 100g olive oil
Mix the greens with the olive oil, tomato, lemon juice and salt in a bowl. Cut the EPIROS Talagani into small cubes and serve the salad with EPIROS Talagani sprinkled on top.