Recipes and Cooking Tips

• 250g Halloumi (PDO), sliced
• 200g Pafos Sausage (PDO), thinly sliced
• 100g mixed salad greens
• 1/4 cup Cypriot Roasted Sugared Almonds (PDO), coarsely chopped
• 1/4 cup pomegranate seeds
• Cypriot PDO olive oil, for drizzling
• Fresh lemon juice, for drizzling
• Salt and pepper, to taste

1. Preheat a grill or grill pan over medium-high heat. Brush the Halloumi slices with a little Cypriot PDO olive oil and grill for 2-3 minutes per side, until golden and slightly charred. Set aside.
2. In a large mixing bowl, combine the mixed salad greens, Pafos Sausage slices, Cypriot Roasted Sugared Almonds, and pomegranate seeds. Toss gently to combine.
3. Arrange the salad on a serving platter, top with grilled Halloumi, and drizzle with a little Cypriot PDO olive oil and fresh lemon juice. Season with salt and pepper to taste.

• 1/4 cup cold water
• 1 packet (7g) unflavored gelatin
• 2 cups heavy cream
• 1/2 cup sugar
• 1/2 cup Agros Sweet Rose (PDO) syrup
• 1 tsp vanilla extract
• Fresh berries, for garnish

1. In a small bowl, combine the cold water and gelatin. Let stand for 5 minutes to soften the gelatin.
2. In a saucepan, combine the heavy cream, sugar, and Agros Sweet Rose syrup. Heat gently over medium-low heat, stirring occasionally, until the sugar dissolves. Do not allow the mixture to boil.
3. Remove the saucepan from the heat and stir in the softened gelatin and vanilla extract until the gelatin is fully dissolved.
4. Pour the mixture into 6 individual ramekins or dessert glasses. Refrigerate for at least 4 hours, or overnight, until set.
5. To serve, garnish each panna cotta with fresh berries and a drizzle of Agros Sweet Rose syrup.

Cooking Tip: Try using other Cypriot PDO products in your recipes, such as Sotiras Taro (PDO) in stews or Smilas Pasta (PDO) in traditional pasta dishes.