Feta, Cucumber and Spinach Salad

Feta, Cucumber and Spinach Salad

This can be thrown together in a nanosecond and is a perfectly balanced meal. It also makes a lovely side dish – with or without the feta, depending on the dish you are serving it with.

serves 4

1/2 tsp bouillon powder

6 tenderstem broccoli stalks

40g (1 1/2oz/1/3 cup) frozen peas, defrosted

1 small yellow pepper, deseeded and diced

1 spring onion (scallion), finely sliced diagonally

60g (2 1/2oz) cucumber, diced

5cm (2in) piece of fresh root ginger, peeled and grated

2 tbsp olive oil

Juice of 1 lemon

100g (3 1/2oz) feta, crumbled

70g (2 3/4oz) baby spinach leaves

Place the bouillon powder in a pan with about 7.5cm (3in) of water, bring to the boil, add the broccoli and simmer for 3 minutes. Add the peas and cook for a further 2 minutes, until the broccoli is just tender and the peas are completely heated through. Drain and set aside.

Place the yellow pepper, spring onion (scallion), cucumber and ginger in a bowl, add the olive oil and lemon juice and stir thoroughly, making sure the ginger is evenly mixed in. Add the broccoli, peas, feta and spinach and toss gently to combine.