Ingredients

  • cherry tomatoes – halved
  • ½ cucumber seeded – sliced
  • 2 sticks celery – sliced
  • red/green/orange/yellow peppers – cut into strips
  • red onion – sliced finely
  • black olives
  • 1 pack feta cheese – crumbled
  • bunch fresh mint
  • 2 tablespoons extra virgin olive oil or rapeseed oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove – minced (optional)
  • sea salt and black pepper

Method

  • Whisk the balsamic vinegar with the mustard, seasoning, garlic, and maple syrup if using
  • Whisk in the olive oilAdd the cumin seeds to the soup.
  • Taste and adjust seasoning
  • Place all the salad ingredients in a large bowl
  • Drizzle the dressing over the salad ingredients and gently coat to mix well – your hands are best – be careful not to break up the feta cheese too much
  • Serve in a large bowl or on a platter
  • Garnish with plenty of freshly chopped mint