GREEN SALAD WITH EPIROS TALAGANI

INGREDIENTS

• 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

EXECUTION

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.