John Myers
Contents
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Ingredients
For the dressing:
- 0,5 size Onion, brown
- 2 small Cucumber, green, slim, seedless
- 0,5 Tomato peppers, green
- 40 g Carrot
- 2 Hot peppers, red, long, mild
- 2 medium-sized Potatoes, waxy
- 10 Olives, dark brown, seedless
- 3 tsp Salad herbs Greece, dried
- 1 small Chilli, green
- 8 tbsp Olive oil
- 2 tbsp Red wine vinegar
- 2 tbsp Water
- 2 tbsp Red wine, dry
- 3 medium-sized Garlic cloves, pressed
- 0,5 tsp Rosemary, fresh or frozen
- 1 tsp Black pepper from the mill
- 1 tsp Salt
- 1 tsp Honey, bright
For the side dish:
- 4 Discs White bread, toasted
To garnish:
- 80 g Feta cheese
- 8 Olives, brown, seedless
- 8 Fresh dill
- 8 Flowers and leaves
- 2 Msp Black pepper from the mill
- 2 pinch Paprika powder, mild
- 2 pinch Fresh grapes
Instructions
- Wash the vegetables. Peel the potatoes and cut into walnut-sized pieces. Cook in 20 g salted water for about 12 minutes. Strain and let cool a little. Remove the stem from the tomatoes, quarter them lengthways, remove the green stalk and cut it into thirds crosswise. Quarter the onion lengthways, cap both ends, peel and cut into approx. 5 mm thick slices, cutting open the rings.
- Cut the cucumbers at both ends and slice across into approx. 4 mm thick slices. Quarter the tomato peppers lengthways, remove the stem and the grains and cut the quarters across into strips approx. Roughly grate the carrot. Cut the peppers diagonally into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Halve the olives lengthways. Cut the small, green chilli diagonally into thin slices, leave the grains in place, discard the stem. Mix all vegetable ingredients in a bowl and keep them cool.
- Just before serving, combine the ingredients for the dressing and stir gently. Spread the salad on the serving bowls. Drizzle the dressing over the shepherd's salad, garnish and serve with white bread.
