SANTORINI SALAD

Well…. we might not be travelling in Europe right now, but let’s eat like we are.

A beautiful, fresh and simple salad. I’ve added chickpeas to bulk it out a bit, so it fills you up for a good amount of time and keeps you satisfied.

Serves 3-4

Ingredients:

• 1 cup rocket, chopped

• 400g canned chickpeas, drained

• 1 cup cherry tomatoes, sliced

• 1 lebanese cucumber, thinly sliced

• 1/2 cup mint, chopped

• 1/2 cup parsley, chopped

• 1/2 cup dill, chopped

• 1/2 red onion, thinly sliced

• 2 tbsp Always Fresh capers, rinsed

• 1/3 cup parmesan, grated or shaved

  Dressing:

• 1/2 cup extra virgin olive oil

• 1 lemon, zest & juice

• 1 tsp mined garlic

• 1/2 tsp dried oregano

• 2 Always Fresh anchovy fillets, chopped

  To serve:

• 4-6 thin slices of toasted sourdough bread (optional)

Method:

1. For the salad: In a large bowl add rocket, chickpeas, cherry tomatoes, cucumber, mint, parsley, dill, red onion and capers. Combine all salad ingredients.

2. For the dressing: mix all ingredients together in a small jug or bowl.

3. Drizzle the dressing over the salad and combine gently. Top with grated or shaved parmesan.

   Option to serve: toast or grill sourdough pieces, drizzle with extra Virgin olive oil and top with the salad.