Bresc BV

Greek-style chips “special”

Ingredients

4
  • 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

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.