Santorini Salad
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.
Ingredients
- 1 cup rocket leaves chopped
- 400 g 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 tablespoons caper rinsed
- 1/3 cup parmesan cheese grated or shaved
Dressing:
- 1/2 cup olive oil extra virgin
- 1 lemon zest & juice
- 1 teaspoon garlic mined
- 1/2 teaspoon oregano dried
- 2 anchovy fillets always fresh, chopped
To serve:
- 4-6 slices sourdough bread toasted, thin slices, optional
Instructions
Method:
- For the salad: In a large bowl add rocket, chickpeas, cherry tomatoes, cucumber, mint, parsley, dill, red onion and capers. Combine all salad ingredients.
- For the dressing: mix all ingredients together in a small jug or bowl.
- 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.
Nutrition
Calories: 579kcalCarbohydrates: 57gProtein: 17gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 7mgSodium: 927mgPotassium: 608mgFiber: 9gSugar: 7gVitamin A: 1682IUVitamin C: 43mgCalcium: 240mgIron: 6mg
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