Artichoke Greek salad and deliciously cheesy Brazilian muffins
saladLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 20 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1 package foodhaus sliced artichoke hearts 400g
- 1 cup Black olives Cyprus 450g
- 1/2 cup Chorio feta cheese
- 1 cup Alion cherry tomatoes
- 2 Alion cucumbers (cut)
- 1 cup Alion basil leaves
- 1/3 cup Chorio Extra virgin olive oil
- For the dressing:
- 1 tsp Ardo diced garlic
- 1 tbsp Dijon mustard
- juice of 1 lemon*
- 1 tsp Blossom honey
- 1 tbsp Top Balsamic vinegar
- Maldon sea salt
- Maldon crushed pepper
- For the Brazilian muffins:
- 1 large egg (room temperature)
- 1/3 cup Chorio Extra virgin olive oil
- 2/3 cup Fresh milk
- 1 1/2 cup tapioca flour*
- 1/2 cup grated cheese of your choice
- 1 tsp Maldon sea salt
METHOD
For the salad, mix all ingredients except the basil in a bowl. Mix the dressing separately and add to the vegetable mix. Right at the end add the basil leaves. Serve immediately. For the muffins, mix all ingredients in a blender. Pour mix into a small muffin tray and bake for 20’. Serve immediately.
Kali Orexi!
*This recipe item is not found in foodhaus shop
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