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Mediterranean salad

4 servings 15 minutes


  • 4 IQF Cabecou
  • 1/2 cucumber
  • 1/2 red pepper
  • 4 artichoke hearts
  • 8 cherry tomatoes
  • 1 sprig of mint
  • 12 Greek black olives
  • 20 g of caperberries
  • 200 g of salad


Cut the artichoke hearts into four, then cut the cherry tomatoes in thin slices and finally cut the red pepper into cubes.
Peel the cucumber and use a melon baller to scoop out balls of it.
Put the oil and balsamic vinegar in a salad bowl.
When ready to serve, divide the salad between 4 plates and top with the fresh mint and marinated vegetable mixture, then place a Cabecou on each dish.

Recipe made with IQF :


Matured for 9 days, these thick goat cheese rounds have a wonderfull strong clean goat milk flavour.