Ingredients
- 600 g sweet-potato chips
- 320 g halloumi
- 140 g bacon
- 80 g mayonnaise
- 20 g Bresc Black Kalamata olive tapenade
- 120 g Bresc Peperoncini marinati
- 60 g diced cucumber
Used bresc products
Ingredients
Preparation method
Grill the halloumi and the Lountza. Mix the mayonnaise with the black olives. Deep-fry the chips. Arrange the halloumi and the bacon on them. Garnish with the black-olive mayonnaise, peperoncini and diced cucumber.
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