1 INGREDIENT, 3 RECIPES
Clean, aromatic and versatile, Tsalafouti highlights every dish

Tsalafouti with Fruit, Honey & Pistachio
Ingredients:
• 1 container (180g) Papathanasiou Tsalafouti
• 1 small banana, sliced
• 1 kiwi, thinly sliced
• ½ cup blackberries or blueberries
• ½ cup fresh raspberries
• 1 tbsp chopped Aegina pistachios
• 2 tsp thyme or blossom honey
• 3 fresh mint leaves
Method:
Spread the tsalafouti onto a plate, creating a gentle well in the center.
Arrange the fruits on top in layers or with a free-form design.
Drizzle with honey and sprinkle with chopped pistachios.
Garnish with fresh mint leaves for a touch of aroma and freshness.
Tip:
This also makes a light and refreshing dessert after a meal.

Creamy Tsalafouti Dip with Spicy Oil, Olives & Fresh Herbs
Ingredients:
• 1 container (180g) Papathanasiou Tsalafouti
• 2½ tbsp extra virgin olive oil
• ⅓ tsp chili flakes (or to taste)
• ½ garlic clove, finely minced or grated (optional)
• 8–10 Kalamata or mixed olives, pitted
• 1 tsp lemon zest
• 1–2 tsp lemon juice
• Freshly ground black pepper
• Fresh thyme or soft oregano leaves
Method:
Spread the tsalafouti onto a plate, forming a smooth round shape with a slight well in the center.
In a small saucepan, gently heat the olive oil with chili flakes and garlic (if using) for 30–40 seconds, just until fragrant — don’t let it burn.
Remove from heat, stir in a bit of lemon zest, and let the oil cool slightly.
Drizzle the warm flavored oil into the center of the dip.
Top with olives, a few drops of lemon juice, freshly ground pepper, and herb leaves.
Serve with:
Warm bread, handmade pitas or crispy crostini

Summer Quinoa Salad with Vegetables and Tsalafouti
(serves 2)
Ingredients:
• 1 cup cooked quinoa
• ½ cucumber, thinly sliced
• 10 cherry tomatoes, halved
• 3 tbsp canned corn, well drained
• 1 cup fresh arugula or baby spinach
• 4 tbsp Tsalafouti Papathanasiou
• 1 tbsp extra virgin olive oil
• 1 tsp lemon juice or white vinegar
• Salt and freshly ground black pepper
• A few fresh basil leaves for garnish
Method:
In a large bowl, combine the quinoa, cucumber, cherry tomatoes, corn and arugula
Add the olive oil and lemon juice and toss gently
Season with salt and pepper to taste
Serve in a wide bowl and add dollops of tsalafouti on top
Garnish with fresh basil leaves and a touch more pepper if desired
Tip
This salad is perfect for brunch or a light lunch
You can also add toasted seeds or grilled chicken to make it more filling