John Myers
Ingredients for 2 servings:
- 200 g chickpeas, cooked
- 200 g organic cucumber(s)
- 200 g tomatoes
- 2 spring onions
- 100 g sheep’s cheese
- 1 garlic clove(s)
- ½ lemon(s), organic
- 40 ml vegetable stock
- salt and pepper
- 1 pinch(s) of sugar
- 3 tbsp extra virgin olive oil
- 12 mint leaves
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes
summery fresh
Halve the cucumber lengthwise and scoop out the seeds with a spoon. Cut the cucumber halves into bite-sized pieces. Remove the stems and seeds from the tomatoes and dice the flesh. Trim, rinse, and slice the spring onions. Dice the feta cheese and place it in a bowl with the chickpeas and vegetables. Zest the lemon and squeeze the lemon. Mix the juice with crushed garlic, salt, pepper, sugar, zest, stock, and olive oil to make a marinade and pour over the prepared ingredients. Mix everything well and let it marinate for about half an hour. Before serving, stir in the sliced mint leaves and season to taste.
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