Provencal salad with Malax Loaf cubes and ice cream


  • 20 g green olives
  • 2 tbsp olive oil
  • 20 g canned roasted red pepper
  • 20 g sun-dried tomatoes
  • 10 g small caper
  • Sunflower sprouts
  • 1 tbsp white balsamic vinegar
  • 4 slices of Malax Loaf, diced

Cut the olives, pepper and air-dried tomatoes into thin pieces and mix with the capers. Season with olive oil, garlic, black pepper and balsamic vinegar.

Add the sunflower sprouts and Malax Loaf cubes.

Serve with ice cream or
cream cheese seasoned with rose pepper.

Recipe: Malax Loaf’s head chef Antti Puromies