INGREDIENTS
- 1 cup stamnagathi – or any greens preferably wild - cleaned and steamed for 2-3 minutes
- Coarse sea salt
- Juice from 1 lemon (60gr.)
- 1 ripe tomato, cubed
- 2 slices Talagani (150gr. each) grilled or cooked in a pan at high heat
- 100gr. olive oil
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EXECUTION
Mix the greens with the olive oil, tomato, lemon juice and salt in a bowl. Cut the Talagani into small cubes and serve the salad with the cheese sprinkled on top.
