Greek salad, short fried lamb fillet and a tapenade of grilled vegetables


Ingredients for 10 people

500g Ardo Salad – Greek style
25g Ardo Persillade 
20g Ardo Italian herb mix
5g Ardo Garlic diced
250g Ardo Country Grill
2 lamb fillets
Salt and pepper
Olive oil


Gluten, Milk


  1. Defrost the Greek salad and add a few drops of olive oil.
  2. Briefly pan-fry the lamb fillet in olive oil, season with salt and pepper, add the Persillade and allow it to rest in the pan.
  3. Make a tapenade with the Country Grill, garlic, olive oil and the Italian herb mix.
  4. Cut the lamb fillet into thin slices, place them on top of the Greek salad and finish them with a quenelle of the tapenade.
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