A bunch of radishes (Waewae Permaculture)
6 spring onions (Janefield Hydroponics) -or half a red onion (Ettrick Gardens)
Half a cucumber (Kakanui Produce)
300g feta (Whitestone Cheese)
4T olive oil (Dunford Grove)
Red wine vinegar
1 cup mint (Janefield Hydroponics)
Some parsley (Stonehurst Gourmet Mushrooms & Herbs)
Prep all your vegetables, crumble over the feta, splash on the olive oil, add the vinegar - tasting to see how much you want.
Crack some black paper over the top and then taste; you shouldn't need any salt because of the feta. Let sit for about 5 minutes before you serve.
Stir through the herbs just before serving.
This is a very unfussy salad that can be made at the last minute. It looks lovely and festive for Christmas, and it also goes nicely on a barbecue table.
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