Apetina® Grilling Cheese Salad With Avocado and Pomegranate

  • Cook: 20 min
  • Servings: 2


For the vinaigrette

  • 2 tbsp balsamic vinegar
  • 1 garlic clove, peeled and finely grated
  • 2 tbsp mild olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey

For the salad

  • 1 pack Apetina® Grilling cheese , sliced into 6-8 pieces
  • 60 g spinach
  • 40 g rocket leaves
  • 30 g watercress
  • 1 avocado , stoned and sliced
  • 100 g pomegranate seeds

To make a vinaigrette, combine the balsamic vinegar, garlic, olive oil, lemon juice and honey in a small bowl. Mix thoroughly and set aside.

Heat up a grill or frying pan. Using a piece of kitchen paper, pat dry the Apetina® Grilling Cheese, then cook for a couple of minutes on each side. Set aside.

Place the salad leaves in a large bowl and dress with half of the vinaigrette. Toss lightly with your hands and arrange onto serving plates/ bowls.

Top with the avocado slices, pomegranate seeds and the Apetina® Grilling Cheese.

Dress the salad with the remaining vinaigrette.


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