Recipe from Winter 2016 issue of True Natural Health – Autumn 2016 Seminar Lunch



Salad leaves



Red onion

Red capsicum

Feta cheese

Kalamata olives

Dry oregano.


Dressing: Mix 1 part red-wine vinegar with 2 parts extra-virgin olive oil and season to taste.


Procedure :

Cut all salad components into similar sized pieces. Cut feta cheese into cubes and mix with salad. Toss with dressing.


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