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Culinary inspirations

Spinach leaves with aromatic rubin and grilled bacon.


100 g Rubin cheese
200 g young spinach leaves
6 slices boiled smoked bacon
2 hard-boiled eggs
50 g shelled walnuts
2 tablespoons mayonnaise
2 tablespoons natural yoghurt


Mix the yoghurt with the mayonnaise, add pressed garlic and put it in the frying pan. Warm up the mixture but do not bring to the boil. Rinse the spinach thoroughly and add it to the warm sauce in the pan. Stir to combine everything and plate up. Grate Rubin cheese onto the warm spinach, place boiled egg pieces and walnuts over the top. Grill the bacon slices in the frying pan until they turn golden and place them over the salad. Serve with garlic toast or white bread.

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