The group saw a picture of this salad and really liked the vibrant colours and thought it looked far more excited than a traditional lettuce based salad.
We grilled sliced courgette and green beans and roasted vine tomatoes in the oven.
We also baked the feta cheese in a tin foil parcel with a dash of olive oil and a sprinkle of oregano for about 8-10 minutes. After this we broke it up into small pieces.
For the dressing we used fresh lemon juice and olive oil and topped with toasted and chopped hazelnuts, the crumbled feta and fresh basil.
Everyone enjoyed the salad and some even said it was the best salad they ever had. The flavours were unusual but really tasty. As a group we discussed all the different vitamins in this salad and worked out we were getting 3 out of our '5 a day'- All from one dish!
We talked about replacing the green beans with asparagus, this is something the group would like to try in the upcoming weeks.
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