Babanatsa Salad with a Twist

Garlic Confit Preparation
Ingredients:
• 200 g Whole Garlic Cloves
• 200 ml Navarino Icons Extra Virgin Olive Oil

Method:
Peel the garlic cloves and place them in a small saucepan. Cover completely with the olive oil. Simmer gently on low heat for 1 hour, until the garlic softens. Set aside to cool.
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Kalamon Olive Confit Preparation
Ingredients:
• 1 kg Navarino Icons Kalamon Olives (pitted after baking)
• 1 Fresh Lemon (sliced)
• 10 g Fresh Oregano
• 10 g Fresh Thyme
• 1 Orange (sliced)
• 1 Fresh Lime (sliced)
• 1 lt Navarino Icons Extra Virgin Olive Oil
• 1 lt Sunflower Oil

Method:
Combine all ingredients in a large bowl and mix gently to marinate. Transfer to an ovenproof dish and bake at 90°C for 3 hours. Let cool, then pit the olives and slice into fillets.
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Confit Cherry Tomatoes Preparation
Ingredients:
• 100 g Cherry Tomatoes
• 20 ml Navarino Icons Extra Virgin Olive Oil
• Sea Salt
• Freshly Ground Pepper
• A pinch of Icing Sugar
• Fresh Basil Leaves
• 1 Garlic Clove

Method:
Wash the cherry tomatoes thoroughly. Place in a baking dish with the garlic and basil leaves. Drizzle with olive oil and season with salt, pepper, and a light dusting of icing sugar.
Bake at 100°C for 2 hours, stirring occasionally.
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To Finish the Dish:
• Tomato Base: Grate the red tomatoes and season with salt, pepper, and the chopped herbs. Refrigerate. Before use, drain in a fine sieve or colander to remove excess liquid.

• Bread: Slice the sourdough bread. Drizzle with olive oil, salt, and pepper. Grill until it develops a golden color and light char from the grill.

• Assembly:
    • Rub the grilled bread with garlic confit.        
    • Spread a layer of Navarino Icons Roasted Red Pepper & Tomato Dip.    
    • Add the grated tomato mixture, combined with finely chopped confit cherry tomatoes.
    • Top with crumbled goat cheese, dried oregano, and filleted Kalamon olives. Finish with a drizzle of Navarino Icons Extra Virgin Olive Oil.

Nikos Billis, Executive Chef, W Costa Navarino