Colorful salad with eggs and feta dressing

Ingredients for 2 servings:

• 2 eggs, hard-boiled
• 1 garlic clove(s)
• 1 onion(s), red
• 100 g feta cheese
• n. B. herbal salt
• Lemon pepper
• 2 tbsp rapeseed oil
• 2 tbsp white wine vinegar
• 1 tsp maple syrup
• 100 g cherry tomatoes
• 200 g cucumber(s)
• ½ bell pepper(s)
• 200 g fresh leaf spinach
• 5 green olives
• 1 tbsp Italian herbs
• 5 drops of pumpkin seed oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the boiled eggs. Peel the onion and garlic, finely slice the onion, and press the garlic through a press. Wash the spinach and shake dry, removing any tough stems. Wash, trim, and peel the tomatoes, cucumber, and bell pepper. Slice the cucumber and finely slice the bell pepper. Dice 80g of feta cheese. For the dressing, mix together the vinegar and maple syrup, season with herb salt and lemon pepper. Whisk in the oil. Finely crumble 20g of feta cheese, add it, and mix everything together. Mix in the onions and garlic. Place the spinach in a large salad bowl. Arrange the tomatoes, cucumber, bell pepper, feta, and olives on top. Pour the salad dressing over the eggs and scatter the herbs over them. Drizzle with pumpkin seed oil.