Shepherd s salad recipe
Shepherd s Salad recipe
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|1 small||onion, or 2 spring onions|
|2||green chili peppers, mild or spicy, to taste|
|2 tbsp||fresh italian parsley, finely chopped|
|100 g||Feta cheese|
|2 tbsp||extra virgin olive oil|
|1 tbsp||lemon juice|
|2 tbsp||pomegranate syrup|
|½ tsp||oregano, dried|
|50 g||black olives|
Wash, peel and dice the cucumber. Wash, remove the base of the stem and dice the tomatoes. Peel the onion, halve and cut into rings. Wash the chili pepper, remove the stem and the base of the stem, seed and slice the pepper. Wash and pat dry, then roughly chop the parsley. Cut the Feta cheese in small cubes. Place all ingredients into a bowl.
Combine the lemon juice and pomegranate juice, season with salt and oregano and whisk in the oil. Pour the dressing over the salad and toss carefully. Finally divide the olives on top and serve.
ca. 15 min
Grade of difficulty:
Calories per portion:
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