A hearty version of the salad, adaptable to different seasons. A new favourite lunch dish? I think so.
Cooking instructions
- For the salad, chop: chives, cucumber, tomatoes, half a red onion, a handful of dill, roasted peppers (I buy tinned), olives and spinach.
- For the dressing: 2 shots of olive oil and lemon juice, a teaspoon each of honey and mustard, salt, pepper and oregano.
- Add the pasta (I like chickpeas) and feta. Enjoy!
