Salad Delphi

Ingredients for 2 servings:

• ½ snake cucumber(s)
• 5 spring onions
• 1 sweet and sour apple
• 125 g feta cheese
• 1 tsp dill tips
• ½ tsp savory
• 1 tbsp olive oil
• 1 tbsp lemon oil
• salt and pepper
• 1 tsp honey

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

sweet and salty, with a hint of lemon, tart dill and resinous savory

Cut the cucumber into small cubes and place in a bowl. Lightly smash/bruise the white and light green parts of the spring onions with the back of a knife, then cut into rings. Wash the apple and also cut into cubes or sticks. Add everything to the cucumber. Open the feta. Add 1 tablespoon of the brine to the bowl for seasoning. Dice or crumble the feta; the latter gives it a more rustic feel. Add chopped dill tips and savory, and pepper to taste. Add a tablespoon each of olive oil and lemon oil (flavored Mediterranean cooking oil). Mix together, season with salt to taste. Refrigerate, tossing occasionally. Let the salad stand for at least 2 hours. Drizzle with thin strands of honey before serving. Variation: Serve with orange oil and/or 2-3 chopped walnuts.