Ingredients:
Mixed salad greens (e.g., iceberg, chicory, radicchio, lamb’s lettuce, frisée), 1 cup
(Lactose-free) feta cheese, 80 g OR 2 eggs OR cashew nuts, 3 tbsp.
Medium tomato, 1
Medium cucumber, 5 cm
Red onion, 1/4
Black olives, 1 tbsp.
Sunflower seeds, 1 tbsp.
Olive oil, 1 tbsp.
Freshly ground black pepper
Italian herbs
Wholegrain or gluten-free bread, 2 slices (80-100 g)
Instructions:
Wash and dry all vegetables. Dice the cucumber and tomato, cut the red onion into thin slices, and halve the olives. Mix the vegetables with the salad greens, season with freshly ground pepper and Herbes de Provence. Add feta cheese cubes and mix gently. Toast the sunflower seeds in a dry pan and the bread in the oven. Sprinkle the salad with the toasted seeds and drizzle with olive oil. Serve with toasted bread.
Bon appétit! ❤️
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