NOTES
Talagani cheese is a traditional handmade Greek cheese, very similar to Cyprian halloumi. It is made from sheep’s and goat’s milk and it is usually enjoyed grilled.
| 100 gr. valerian leaves | |
| 100 gr. baby spinach | |
| 100 gr. rocket | |
| 1 fennel | |
| 500 gr. pumpkin cut in cubes | |
| 2 slices talagani cheese | |
| A handful of walnuts | |
| Pomegranate seeds for sprinkling | |
| For the dressing | |
| 1 tbsp mustard | |
| 1 tsp honey | |
| 60 gr. white vinegar | |
| 120 gr. olive oil | |
| 3-4 tbsp pomegranate balsamic cream | |
| Sea salt | |
| For the caramelized pumpkin | |
| 30 gr. butter | |
| ½ tbsp honey | |
| Sea salt | |
| Smoked paprika |
| 1. | For the caramelized pumpkin |
| 2. | Cut the pumpkin into cubes. |
| 3. | Line a baking sheet with parchment paper and place the pumpkin cubes. |
| 4. | Bake in a preheated oven to 200o for 15 minutes. |
| 5. | Remove pan from the oven and put the seasonings. |
| 6. | Add butter and honey. Stir well to dissolve them and cover every pumpkin cube. |
| 7. | Bake for 10 minutes further. |
| 8. | Remove pan from the oven and let it cool. |
| 9. | For the salad |
| 10. | Wash meticulously the greens in a bowl with fresh water and 2 tbsp vinegar. |
| 11. | Place them in a clean towel to absorb any remaining water. |
| 12. | Chop fennel. |
| 13. | Mix greens in a bowl. |
| 14. | Bake cheese in high temperature whether in a grill pan or a toaster. |
| 15. | Cut in 8 pieces each cheese slice. |
| 16. | For the dressing |
| 17. | Whisk all the ingredients together. |
| 18. | Assembling salad |
| 19. | Place greens in a salad bowl. |
| 20. | Add pumpkin cubes and cheese. |
| 21. | Sprinkle with walnuts and pomegranate seeds. |
| 22. | Lastly, add dressing, just before serving. |
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