Feta Greek Salad

This lunch is intended for meat-free days, usually Mondays after a sociable weekend. Cheese is a great source of calcium and protein and also provides zinc, Vitamin A, B2 and B12.

Make sure the lettuce is crisp fresh and tasty and tomatoes at room temperature are nicer.

Tomatoes provide lycopene, a flavonoid that protects the blood vessels and heart.

One Serving:    6 Carb        Calories: 265

Makes 2 Servings

One Serving

Fibre Protein Carbohydrate Fat
4g 10g 6g 23g

Ingredients

50g x 2 chunks of light Feta

80g x 2, mixed lettuce leaves

80g x 2 – 12 cherry tomatoes

10g x 2 – a few thin slithers of red onion

50g, 10 small green or black olives x 2 (total 100g)

3 teaspoons flax oil / olive oil

1 teaspoon apple cider vinegar

lemon juice

Optional – add capers, gherkins are both low in Carb

Method

Slice the onion and tomatoes into chunks and thinly slice the radish

Scatter them over the leaves with olives

Place a 50g chunk of feta on each plate, which can be crumbled, diced or left whole

Make up the dressing by simply putting the oil and vinegar in a little glass jar, shaking well, seasoning with pepper and adding lemon juice, a little at a time, until you reach the flavour you like.