Greek salad

Greek salad

www.jamieoliver.com

Once you’ve got the hang of this principle, go to town mixing up your combos to embrace seasonal produce, use up any leftovers and keep your veg drawer clean.

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Ingredients

  • 150g cooked bulgur wheat (75g if cooking from scratch)
  • 2 sprigs fresh dill
  • 2 heaped tablespoons fat-free natural yoghurt
  • extra virgin olive oil
  • ½ a shredded little gem lettuce
  • 4 olives (stone in)
  • 1 sliced ripe tomato
  • 5cm of sliced cucumber
  • 100g shredded cooked chicken
  • 2 sprigs of fresh flat-leaf parsley
  • 15g feta cheese
  • 1 teaspoon toasted sesame seeds
  • 1 wedge of lemon

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