John Myers
Ingredients for 4 servings:
- 4 sprigs of marjoram
- 3 tbsp herb vinegar
- some salt and pepper, black
- Sugar
- 4 tbsp olive oil
- 3 m.-large bell pepper(s), red, green, yellow
- 1 bunch of spring onions
- 200 g sheep’s cheese or feta cheese
- 75 g black olives
- 1 clove(s) garlic
- 125g baguette(s)
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes
A fresh summer salad – a fitness boost with great enjoyment
Wash the marjoram, shake dry, and pick off all the leaves except for garnish. Mix together the vinegar, salt, pepper, and a pinch of sugar. Whisk in 3-4 tablespoons of oil and stir in the marjoram. Trim and wash the bell peppers and cut into thin strips or rings. Trim and wash the spring onions and also cut into rings. Dice or crumble the feta cheese. Mix all the prepared salad ingredients, the olives, and the marinade together and let it sit for a while. Peel and finely chop the garlic. Slice the baguette. Heat 1 tablespoon of oil in a large, non-stick pan. Toast the bread slices on each side until golden brown. Briefly fry the garlic. Season the salad again and garnish with marjoram. Serve with the toast. The salad is a good accompaniment to chicken fricassee and basmati rice. Serve with red country wine.
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