FETA & ANCHOVY SALAD
| TIMING & SERVING | NUTRITIONAL INFORMATION PER SERVING |
| Total Preparation Time: 15 minutes | Energy: 4054 kilojoules / 968 kilocalories |
| Servings: 1 | Fat: 70 grams of which saturates 11 grams |
| Carbohydrate: 49 grams of which sugars 25 grams | |
| Dietary Fiber: 12 grams | |
| Protein: 41 grams |
INGREDIENTS
- 450 grams (3 3/4 cups) cucumber
- 225 grams (1 1/2 cups) cherry tomatoes
- 60 grams (1/2 cup) scallions/spring onion
- 90 grams (1/2 cup) pitted olives
- 100 grams (1/2 cup) feta cheese
- 6 grams (1/4 cup) fresh mint leaves
- 3 tablespoons olive oil
- 60 milliliters (1/4 cup) lemon Juice
- 100 grams (2 cans) anchovy
- Salt to season as desired
- Pepper to season as desired
PREPARATION
- Coarsely chop the cucumber, scallions, and mint leaves; then combine in a large mixing bowl.
- Run the feta cheese under cold water to remove the brine and to firm it up; then crumble into the salad mix.
- Halve the olives and cherry tomatoes, then add to the salad mix along with the anchovies.
- In a separate bowl, whisk the olive oil and lemon juice together; season with salt and pepper as desired.
- Pour dressing over the salad; toss to coat all the ingredients and season further to taste with salt and pepper.
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