Ingredients
INGREDIENTS
80g Baladna feta cheese
70g mix green
60g strawberry
70g walnuts
20ml balsamic
40 ml olive oil
30g cherry tomato
How it's made!
- Whisk balsamic vinegar and olive oil together.
- Season with salt and pepper to taste.
- Place mixed greens in a large bowl.
- Add strawberries, cherry tomatoes, and walnuts
- Crumble Baladna feta cheese over the salad.
- Drizzle with the balsamic dressing.
- Toss gently to combine.
Prepare the dressing
Assemble the salad
Add the feta
Finish
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In a mixing bowl, whisk together Baladna Fresh Yoghurt, Baladna Fresh Milk, and the egg until smooth.Add in sugar and vanilla extract, mixing until combined.Sift in the flour, baking powder, baking soda, and salt. Gently fold into the wet mixture until just combined (do not overmix).Heat a non-stick pan over medium heat and lightly grease with butter or oil.Pour 1–2 tbsp of batter per pancake to form mini rounds. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.Stack pancakes into a mini tower, add toppings of choice, and serve warm.
Egg & Cheese Muffin Cup
Preheat oven to 180°C (350°F). Lightly grease a muffin tray.In a bowl, whisk together eggs, Baladna Cooking Cream, paprika, salt, and pepper.Stir in Baladna Mozzarella and chopped turkey bacon.Pour the mixture evenly into muffin cups, filling about ¾ full.Bake for 18–20 minutes, until firm and golden.Let cool fully before packing into a lunchbox.