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Step by Step Instructions
  • Step 1: Prepare the beans. The beans should be soaked in water from the previous day. Drain them and put them in a saucepan with water and some salt. Boil the beans for approximately 50 minutes, until they soften, but not to the point they become a mash. Drain the beans and rinse them with plenty of water to cool off. Then let them drain well.
  • Step 2: Prepare the prosciutto. Arrange the prosciutto slices on a baking pan lined with baking paper. Bake in a preheated oven at 200C for approximately 10-15 minutes, until the fat has been drawn out and they become crispy. Remove the prosciutto from the oven and wait until it cools off.
  • Step 3: Prepare the salad. Place the beans, spring onions, cherry tomatoes, the prosciutto, separated in uneven pieces using your hands, the gruyère cheese, orange zest, sage and the parsley in a large bowl.
  • Step 4: Sprinkle some flower of salt and pepper over the salad, then drizzle with the orange juice, the elixir and the olive oil. Mix gently and serve accompanied with paprika lasagne chips.
Ingredient List
  • 300g medium beans
  • 2 spring onions (cut into thin slanting slices)
  • 15 cherry tomatoes (cut into 4)
  • 10 prosciutto slices
  • 100g gruyère cheese
  • 2tbsp parsley
  • the juice and the zest of 1 lemon
  • 2tbsp sage
  • flower of salt
  • ground black pepper
  • 2 tbsp elixir
  • 100g extra virgin olive oil

Salad with beans, prosciutto, gruyère cheese and sage

  • Preparation
  • Cooking
  • 4
A rich and filling salad, which can be a full meal.
Product Qty
Medium beans from Lamia "Agrifarm Premium Products" 500g
Handpicked fleur de sel from Schinousa "Valsamo" 130g
Corinthian extra virgin olive oil "Ladolea" Tin 500ml
Aged Graviera with 4 Peppers, from Crete "Bliss Point" 125g
Natural sea salt flakes from Mesologgi "Salt Odyssey" 75g
Sliced prosciutto from Larissa "Romio Evaggelopoulos" 80g
Sundried tomatoes from Mani "Maniatissa" 160g
Sage from Mani "Maniatissa" 30g