Megan from the Red Kitchen in Te Awamutu created this delicious salad. Fresh and flavoursome, vegetarian and gluten free; what more can you ask for?
1 diced cucumber
¼ cup toasted pistachios, chopped and toasted
¾ cup mung beans
zest 2 lemons
1 cup crumpled dry feta
handful chopped mint
baby kale micro greens
2 tbsp olive oil
Himalayan salt and cracked pepper
- Cut the cucumber in quarters lengthways, cut out the seeds and then chop into cubes.
- Add the cucumber to a bowl, and gently fold through mung beans, lemon, pistachios, mint, olive oil, salt and pepper.
- Very gently fold through the micro greens and feta.
Note: You can substitute kale with any microgreens, chopped baby spinach or leave it out altogether.