Greek Salad

So simple yet so satisfying.  I love this salad esp in summer, I have it for lunch on its own or at dinner with added chicken and a little pasta...

NOTE: Dinner option add flat chicken.

INGREDIENTS (SERVES 2):

½ a cucumber (peeled)

1 cup plum tomatoes (or 2 large tomatoes)

1 red or green pepper

80 – 100g of feta

60g black olives

Pinch Dried oregano

1tsp Olive oil

2-3 spring onions (1/4 red onion, it makes me bloat so I use spring onions)

DIRECTIONS:

1. Peel cucumber and chop

2. Dice pepper, tomatoes, olives

3. Finely chop onion and pop all of the above to a big bowl.

4. Mix in olive oil and season with a little salt

5. Slice Feta and lay on top of the salad or crumble.

6. Sprinkle a pinch of dried oregano on top

 Dinner option:

1. Cover the chicken breast with plastic wrap or bag and Using a mallet or rolling pin, pound the chicken until quite thin about ¼ inch.

2. Add to a hot griddle or pan with a little oil.

3. Season with a squeeze of lemon

4. As its thin the chicken cooks quite quickly

5. Lay to rest on the chopping board

6. Slice into strips and serve.

NOTES: