for 4 person

Salad

1 tbsp	mild mustard
2 tbsp	olive oil
1	lemon washed, dried, grated zest and 3 tbsp of juice
1	cucumber, strips cut off using a peeler
2	spring onions incl. green parts, cut into thin rings
50 g	green olives, pitted, roughly chopped
½ tsp	salt
a little	pepper

Topping

60 g	cashew nuts
2 tbsp	icing sugar
1	lemon, washed, dried, in slices
20 g	butter

To serve

200 g

feta, crumbled

How it's done

Salad

Combine the mustard, oil, lemon juice and zest in a bowl. Add the cucumber, spring onions and olives, mix and season.

Topping

Toast the cashews in a frying pan without any oil, remove. Empty the icing sugar into a deep dish, roll the lemon slices in the sugar.

Heat the butter in the same pan. Reduce the heat, fry the lemon slices for approx. 2 mins. on each side. Arrange the lemon slices on top of the salad.

To serve

Arrange the feta on the salad, sprinkle the cashews on top.

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