Feta, Cucumber and Spinach Salad
This can be thrown together in a nanosecond and is a perfectly balanced meal. It also makes a lovely side dish – with or without the feta, depending on the dish you are serving it with.
1/2 tsp bouillon powder
6 tenderstem broccoli stalks
40g (1 1/2oz/1/3 cup) frozen peas, defrosted
1 small yellow pepper, deseeded and diced
1 spring onion (scallion), finely sliced diagonally
60g (2 1/2oz) cucumber, diced
5cm (2in) piece of fresh root ginger, peeled and grated
2 tbsp olive oil
Juice of 1 lemon
100g (3 1/2oz) feta, crumbled
70g (2 3/4oz) baby spinach leaves
Place the bouillon powder in a pan with about 7.5cm (3in) of water, bring to the boil, add the broccoli and simmer for 3 minutes. Add the peas and cook for a further 2 minutes, until the broccoli is just tender and the peas are completely heated through. Drain and set aside.
Place the yellow pepper, spring onion (scallion), cucumber and ginger in a bowl, add the olive oil and lemon juice and stir thoroughly, making sure the ginger is evenly mixed in. Add the broccoli, peas, feta and spinach and toss gently to combine.