Name: Mediterranean salad with lemon & caper dressing
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 2 Lebanese cucumbers, peeled, coarsely chopped; 1 x 250g punnet baby roma tomatoes, halved lengthways; 1 red capsicum, halved, deseeded, cut into 2cm pieces; 1 small red onion, halved, thinly sliced; 1 x 400g can chickpeas, rinsed, drained; 125.00 ml fresh continental parsley leaves; 42.00 gm fresh lemon juice; 20.00 ml salted baby capers, rinsed, coarsely chopped; Pinch of caster sugar; 9.20 gm extra virgin olive oil; 1 x 180g pkt feta, halved crossways, thinly sliced; Crusty bread, to serve

Mediterranean salad with lemon & caper dressing

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Prep Time:
15 minutes

Cook Time:

Total Time:
15 minutes

Start the week with a vibrant and delicious salad, loaded with creamy feta, hearty chickpeas, and ripe tomatoes.

Ingredients:

2 Lebanese cucumbers, peeled, coarsely chopped
1 x 250g punnet baby roma tomatoes, halved lengthways
1 red capsicum, halved, deseeded, cut into 2cm pieces
1 small red onion, halved, thinly sliced
1 x 400g can chickpeas, rinsed, drained
125.00 ml fresh continental parsley leaves
42.00 gm fresh lemon juice
20.00 ml salted baby capers, rinsed, coarsely chopped
Pinch of caster sugar
9.20 gm extra virgin olive oil
1 x 180g pkt feta, halved crossways, thinly sliced
Crusty bread, to serve

Instructions:

Combine cucumber, tomato, capsicum, onion, chickpeas, and parsley in a large bowl. Season with salt and pepper, then toss to mix everything together.
Combine the lemon juice, capers, sugar, and oil in a small bowl and whisk until well blended. Taste, and adjust seasoning with salt and pepper to your preference.
Plate the salad evenly onto individual serving dishes. Sprinkle the feta cheese over the salads and generously drizzle the dressing on top. Accompany with crusty bread for a delightful meal.

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