Vegan feta, cucumber and olive salad with almonds
Chunky cucumber, tomato and red onion with olives and crumbled vegan feta, in an oregano and lemon dressing. A 10-minute salad that tastes of a hot day.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan feta.
Method
- Cut the cucumber and tomatoes into chunky pieces. Slice the red onion as thin as you can and tear the lettuce.
- Toast the almonds in a dry frying pan over a medium heat for 3 minutes, until they smell nutty, then chop them roughly.
- In a large bowl, whisk the oil with the juice of half the lemon and the oregano.
- Add the cucumber, tomatoes, onion, olives and lettuce and toss well.
- Divide between two plates and crumble the feta over in large pieces.
- Scatter with the almonds and serve with the rest of the lemon.
Tip Salt the tomatoes lightly and let them sit for a minute for more flavour. Vegan feta varies in saltiness, so go easy on added salt.
Per portion
| Energy | 555 kcal |
| Protein | 7 g |
| Carbohydrate | 20 g |
| of which sugars | 12 g |
| Fat | 47 g |
| of which saturates | 21 g |
| Fibre | 8 g |
| Salt | 2.9 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cucumber1
- tomatoes250 g
- vegan feta150 g
- olives60 g
- almonds30 g
- little gem lettuce2
- red onion½
- dried oregano1 tsp
- olive oil2 tbsp
- lemon1
