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
- Heat the oven to 220 degrees and cover a baking tray with baking paper.
- 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.
- Remove the grapes from the oven and leave to cool while you prepare the rest of the salad.
- Cut the Berloumi into ¼ thick slices.
- Heat a pan over medium-high heat and fry the Berloumi slices on each side until golden brown (about 3 minutes per side).
- Put mixed lettuce in a bowl mix the salad with the Callas Confiture Figs with Almonds and Honey.
- Then top the salad with the grilled Berloumi slices, croutons and roasted grapes.
- Sprinkle the salad with sea salt to taste and enjoy!
