Greek Salad

This salad topping of a mouth watering punch of flavours and textures with the saltiness of the feta cheese and capers being balanced by the sweetness of the yoghurt dressing and red peppers.

Serves	Calories
0	per serving

Ingredients

• RYVITA^® Sunflower Seed & Oats Crispbread
• Gem Lettuce
• Feta Cheese
• Red Pepper
• Black Olives Caper
• Sunflower Seed & Oats Crispbread
• Greek Yoghurt
• Mint Sauce

Method

How to . . . • Break off a gem lettuce leaf so it’s still whole and place it on top of the crispbread (place it so it can be filled). • Thinly slice the red pepper and sprinkle it into the lettuce leaf. • Place a few cubes of feta and a few capers into the lettuce leaf too. • Roughly chop a handful of black olives and sprinkle them on top. • To dress mix a teaspoon of the mint sauce with a few tablespoons of the Greek yoghurt and use about a teaspoon to dress.