Greek salad with a twist

Cooking time of 10 minutes – Serves 1

Nutritional Information

• 471 Kcal
• 31g Fat
• 9g Saturates
• 24g Carbohydrates
• 10g Fibre
• 19g protein
• 4.2g Salt

Allergens & Dietary Requirements

Allergens

• Mustard
• Sesame Seed
• Milk
• Sulphite

Dietary Requirements

• Halal
• Kosher
• Gluten-free
• Vegetarian
• Lower carb
• Pescatarian
• Vegan

Ingredients

• 110g mixed salad leaves
• 4 cherry tomatoes, halved
• 6 black olives in brine
• ¼ cucumber, chopped
• ½ small red onion, cut into half-moon slices
• ½ red pepper, chopped
• 4 tsp hummus
• 1 tbsp Greek yogurt
• 1 tsp mustard
• 1 tsp dried oregano
• 45g feta (if you are vegetarian -check the label to check for type of rennet used)
• ⓥ This recipe can be made vegan by replacing the Greek yoghurt and feta cheese with plant-based alternatives

Method

1. Combine the salad leaves, cherry tomatoes, black olives, cucumbers, red onions and red pepper in a bowl. Season with dried oregano.
2. Prepare the dressing by mixing together the hummus, yoghurt and mustard.
3. Combine the salad with the dressing and enjoy!