Mediterranean Salad Recipe
Ingredients
1-2 tablespoons lemon juice
1-2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 tablespoon fennel seeds, crushed
A few sprigs of fresh coriander, finely chopped
1/4 teaspoon salt
Pepper to taste
20 black olives, stoned
100g (4oz) cos lettuce and/or spinach, torn into small pieces
300g (10oz) green beans, lightly steamed
2 tomatoes, cut into eight wedges, or 10 cherry tomatoes
1 cucumber, cut into chunks
3 carrots, cut into thin sticks about 5cm (2in) long
3 sticks of celery, coarsely chopped
150g (soz) feta cheese, cubed or crumbled, or 100g (4 oz) sunflower seeds
Few sprigs of fresh parsley, to garnish
Directions
Combine the lemon juice, olive oil, oregano, fennel seeds, coriander, salt and pepper in a small bowl.
Set aside to allow the flavours to blend while making the rest of the salad.
Mix the olives and vegetables together in a large salad bowl.
Add the feta cheese or sunflower seeds and the dressing; mix well.
Serve garnished with sprigs of parsley.
Set aside to allow the flavours to blend while making the rest of the salad.
Mix the olives and vegetables together in a large salad bowl.
Add the feta cheese or sunflower seeds and the dressing; mix well.
Serve garnished with sprigs of parsley.
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