- serves 4 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 2 heads baby cos lettuce, halved and thinly shredded
- ½ bunch dill, thinly shredded
- ¼ cup loosely packed mint leaves, thinly shredded
- ¼ cup loosely packed parsley leaves, thinly shredded
- 5 spring onions, thinly sliced
- 150 g feta cheese, crumbled
- ⅓ cup (80 ml) olive oil, plus extra to serve
- 1 lemon, juiced
- Salt and black pepper
- 6 kalamata olives, to serve
Instructions
- Place all the ingredients (except the olives) in a very large bowl and toss lightly to combine. Drizzle with extra olive oil and dot with the olives to serve.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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