Fresh Anari Salad with Beetroot, Sesame Brittle & Carob Dressing
Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
Fresh Anari Salad with Beetroot, Sesame Brittle & Carob Dressing
Ingredients
- 250 g Charalambides Christis Unsalted Fresh Anari Cheese
- 1 bag baby arugula (rocket)
- 2 beetroots (roasted or boiled and sliced)
- A small handful of purslane
- 10 cherry tomatoes, halved
- 1 ripe peach, cut into thick wedges
- 70 g sesame brittle (pastelaki), roughly broken
- A little fresh thyme
For the Carob Dressing
- 3 tbsp carob syrup
- 2 tbsp apple cider vinegar
- 60 ml extra virgin olive oil
- A little fresh thyme
- Salt and freshly ground black pepper
Instructions
Slice the beetroot into thin rounds.
Cut the peach in half and grill it in a pan or on a grill until lightly caramelized.
On a large serving plate or platter, arrange the baby arugula, purslane, cherry tomatoes, and beetroot slices.
Top with pieces of fresh Anari cheese.
Add the grilled peach wedges and the sesame brittle, broken into rustic chunks.
For the Dressing
Whisk together the carob syrup, apple cider vinegar, olive oil, fresh thyme, salt, and pepper.
Drizzle the dressing over the salad just before serving.
Finish with a little lemon zest and a light drizzle of extra virgin olive oil.
