This is a vegetarian recipe submitted by RNT Family member Archana Bhandari.

RECIPE INFORMATION

Name of dish: Fennel, Dill and Feta Salad
Type of meal: Lunch
Dietary info: Vegetarian
Time to prepare: 10 mins
Time to cook: N/A
Serves: 1

MACROS

Total Calories: 150
Protein in g: 14.6
Carbs in g: 1
Fats in g: 8.2

INGREDIENTS:

80g Light Apetina Feta Cheese
120g Mixed of Red Romaine Lettuce, Gem Lettuce, Baby Plum Tomato, Cucumber, Red Radish
30g Finely sliced fennel
1Tsp Capers
1Tsp Chopped Gherkins
Dressing
1 Tbsp Greek Yoghurt
1Tbsp Chopped Dill
1/2Tsp Lemon Juice
Salt & Pepper to taste
Garnish with micro amaranth and pea shoots

METHOD OF COOKING:

1. Make the dressing by mixing together the greek yoghurt, lemon juice, dill and seasoning. Mix till well combined. Add very little water if needed
2. Chop all the salad ingredients as desired
3. Pile salad into a large bowl, top with the feta cheese. Drizzle the dressing over the top and garnish with the amaranth leaves and pea shoots.

Are there any general substitutions that can be made? (vegetarian or meat options, depending):
– Add 1/2 Avocado either chopped into the salad or blend with the dressing to create a creamy avocado dressing
– Add seeds or nuts to the salad for some crunch (5g)
– Swap the feta for some grilled halloumi or non-vegetarian protein source as per taste