Salad with Grilled Berloumi & Callas Confiture Figs Almond Honey
Ingredients
- 1 block of 250g Berloumi
- 150gr blue grapes
- 140gr mixed lettuce
- 40gr croutons
- 2 tbsp Callas Confiture Figs with Almonds and Honey
- Olive oil to sprinkle on top
- 2 tbsp liquid honey
- 1 tbsp fresh rosemary
- Pinch of sea salt
Preparation
1. Heat the oven to 220 degrees and cover a baking tray with baking paper.
2. Mix the cleaned and destemmed grapes with 1 tbsp olive oil and fresh rosemary. Spread the grapes on the baking tray and roast for 20 minutes.
3. Remove the grapes from the oven and leave to cool while you prepare the rest of the salad.
4. Cut the Berloumi into ¼ thick slices.
5. Heat a pan over medium-high heat and fry the Berloumi slices on each side until golden brown (about 3 minutes per side).
6. Put mixed lettuce in a bowl mix the salad with the Callas Confiture Figs with Almonds and Honey.
7. Then top the salad with the grilled Berloumi slices, croutons and roasted grapes.
8. Sprinkle the salad with sea salt to taste and enjoy!
