John Myers
Ingredients for 2 servings:
- 500 g broccoli
- 100 g feta cheese
- 3 m.-large carrot(s)
- 200 g tomatoes
- 100 g corn
- 1 medium-sized bell pepper(s), yellow
- some olives stuffed with garlic
- 1 tsp mustard
- Balsamic vinegar, dark
- olive oil
- Salt
- pepper
- oregano
- vegetable broth
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes
quick and tasty
Divide the broccoli into small florets. Peel and slice the carrots. Cook both in a little broth for about 5 minutes until al dente. Cut the tomatoes into eighths, chop the bell peppers into small pieces, and dice the feta. Drain the corn well and slice the olives. Drain the broth and place all the vegetables, feta, and olives in a large bowl. Make a dressing with the remaining ingredients and pour over the salad, then mix everything together. It tastes great when the broccoli and carrots are warm when added to the salad. This will melt the feta slightly. If you don’t want to do this, you can let the broccoli and carrots cool down first. The salad serves four as a side dish and two as a main course.
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