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Orders placed from 6/8 to 15/8 will be served from 16/8
Step by Step Instructions
  • Step 1: Prepare the pasta. Put the striftaria pasta in salted boiling water and cook for approximately 6-7 minutes. The pasta has to soften, but it should be al dente. Drain the pasta and cool with plenty of water. Pour 2 tbsp of olive oil so that the pasta doesn't stick to the bottom, and set aside.
  • Step 2: Prepare the salad. Place all the ingredients and mix gently but thoroughly.
Ingredient List
  • 300g striftaria pasta
  • 100g Kalamata olives
  • 100g feta cheese
  • 1tbsp basil
  • 100g wild capers
  • 100g sun-dried cherry tomatoes (finely chopped)
  • 50g olive oil with wild thyme
  • 2 spring onions (finely chopped)
  • 3tbsp aubergine pesto
  • salt
  • ground black pepper

Salad with striftaria pasta, olives, feta cheese and aubergine pesto

  • Preparation
    time
    20'
  • Cooking
    time
    10'
  • Extra
    time
    60'
  • 4
A balanced, tasty and above all healthy lunch, to enjoy during the summer months!
Product Qty
Smoked aubergine spread "Gaea" 100g
€2.95
Organic thyme from Lefkada "Agrothen" 30g
€2.45
Sea Salt in test tube from Attica "Kollectiva" 70g
€1.95
Feta cheese P.D.O. Mytilini "Mystakelli" 400g
€4.45
Sundried tomatoes from Mani "Maniatissa" 160g
€2.75
Extra virgin olive oil "Tombazis" 500ml
€12.25
OR
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