A hearty version of the salad, adaptable to different seasons. A new favourite lunch dish? I think so.
Ingredients
- a few chives
- 1 cucumber
- Handful of cherry tomatoes
- Half a red onion
- Handful of dill
- 1 paprika (can be canned)
- A few olives
- Large handful of spinach
For the sauce:
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1 tsp mustard
- Salt, pepper, oregano, as needed
- 3/4 cup of pasta
- Feta as needed
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!
