John Myers
Bell Pepper, Cucumber and Sheep Cheese Salad
The perfect bell pepper, cucumber and sheep cheese salad recipe with a picture and simple step-by-step instructions.
- 60 g Red peppers
- 60 g Yellow peppers
- 120 g Small cucumber
- 2 size Spring onions with greens
- 2 Garlic cloves
- 4 tbsp Olive oil
- 4 tbsp Vinegar
- Salt, pepper, a pinch of sugar
- 100 g Sheep cheese
- Remove the skin from the peppers with the peeler, core and cut into bite-sized pieces. Wash and dry the cucumber, cut into pieces of the same size. Clean the spring onions, cut the greens into small rings and the lower onions into large pieces. Skin the garlic cloves, roughly chop. Cut the sheep’s cheese into large cubes.
- Mix the peppers, cucumber, spring onions and garlic in a bowl and pour the oil over them. Season to taste with vinegar, pepper, salt and a little sugar, mix well and let it steep for a moment. Then fold in the sheep’s cheese cubes and ……….. you can serve ….. it doesn’t get any faster …..
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