Maltese Gbejna (plural, ġbejniet) is a small round cheese made in Malta, and perfected in Gozo (wink wink). It’s made from sheep milk or goat milk, and comes in different varieties, like fresh, sun-dried, peppered, or salt cured. The one pictured above is Gbejna tal-Bzar, peppered, and the best kind for salads, and to drizzle honey over.
- Maltese Gbejna
- Purple Grapes
- Neatly chop up rucola and place it on the plate. Chop up the gbejna and spread on top.
- Pick out the smallest grapes in the bunch (seedless, bite-size and hassle free) and scatter them on top of the rucola.
- Grab a handful of walnuts, crush them up a bit and add to the plate.
- Slice an orange, but not in half; leave around 1/4 of one corner and squeeze it over all the salad. Then chop the rest of it and add to the salad.
- Finally, drizzle a small amount of honey on top and you’re all set.