Recipe of the month

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Portions: 4
Preparation: 15΄
Degree of difficulty: Easy

Ingredients

150g EPIRUS Goat Cheese (gidotiri), 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 purée:

100g EPIRUS 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

Preparation1. 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.
2. 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 EPIRUS Goat Cheese and blend. Remove the purée into a glass bowl and refrigerate till needed.
3. 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.
4. 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 EPIRUS Goat Cheese and lettuce.

Salad with Spinach and Epiros Feta Goat Cheese

Tip