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SALAD WITH SPINACH AND EPIROS GOAT CHEESE

INGREDIENTS

  • 150g EPIROS Goat Cheese, diced
  • 250g baby spinach leaves
  • 5 tbsp finely chopped dill
  • A small bunch of rocket – the soft leaves only
  • 1 barley rusk, crumbled into pieces (or several small rusks)
  • 1 tbsp walnuts, coarsely chopped
  • A little olive oil for the dressing
  • FOR THE BAKED PEPPER PUREE:
  • 100g EPIROS Goat Cheese in pieces
  • 1 jar baked Florina red peppers
  • ½ espresso cup of olive oil
  • 1 large garlic clove
  • 3 tbsp balsamic vinegar
  • Salt & pepper
  • A little oregano or thyme
  • 3 tbsp walnuts
INGREDIENTS LIST

EXECUTION

First, prepare the baked pepper purée: Cut the garlic clove into three and sauté it in olive oil in a non-stick pan till soft.
Drain the peppers and cut them into thick slices; put them in a food processor. Add the garlic with the oil it was sautéed in, the salt & pepper, balsamic vinegar, walnuts, oregano or thyme and EPIROS Goat Cheese and blend. Remove the purée into a glass bowl and refrigerate till needed.
Wash the spinach and rocket and dry. Cut the leaves using kitchen scissors or your fingers, into thick pieces. Place them into a salad bowl and add the dill.
Pour 6 tbsp of the pepper purée onto the salad and add the diced Goat Cheese, rusks and chopped walnuts. Dress with olive oil and serve immediately.

Tip: The baked pepper purée can be refrigerated for up to 2 weeks. The quantity made from this recipe is enough for 4 large salads; you can also use the purée to spread on brown bread making sandwiches with EPIROS Goat Cheese and lettuce.