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GREEN SALAD WITH EPIROS TALAGANI

INGREDIENTS

  • 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

EXECUTION

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.