Chat with us, powered by LiveChat

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