SPICED FETA SALAD

This is a delicious salad to put in a lunch box to take to work. You can make it the previous night, but make sure you keep the dressing in a separate container and pour it on the salad just before eating it. I also like to get the salad out of the fridge about 15 minutes before so that it is eaten at room temperature to fully appreciate all the flavours.

INGREDIENTS

125ml olive oil
2 garlic cloves, crushed
2 red chillies, seeded and finely chopped
juice of 2 lemons
1 tsp dried oregano
1 baby cos lettuce, finely sliced
a handful of Italian parsley, roughly chopped
10 mint leaves, finely sliced
1 red or yellow capsicum, diced
3 roma tomatoes, cut into chunks
200g feta cheese, cut into small cubes or crumbed
150 black olives

METHOD:
Put the olive oil, garlic, chillies, lemon juice and oregano in a small bowl or jug. Stir to combine and reserve.

Put the lettuce and herbs into a large serving bowl or into lunch boxes.

Top with the red capsicum and tomatoes, then scatter with the feta cheese and olives.

If you are serving it straight away, drizzle with the dressing and serve. If it is a lunch box, pour the dressing into small jars and keep in the fridge with your salad boxes. Drizzle on the salad just before eating it.

Serves 4-6

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