Crunchy, fresh and lactose-free! Our spring salad with organic feta is a sweet-salty lunch that will keep your energy levels high while dieting. And all with under 300kcals! Give the dish a summery twist by adding some yummy mango. This succulent fruit is rich in vitamin A and flavonoids as well as Vitamin C and potassium.

Nutritional Information

Prep Time :10 minutes
Cooking Time :5 minutes
Difficulty :Simple
Serves :1
Calories :286kcal per serving
Nutrition :Antioxidant, Dietary Fibre, Vegetarian, Vitamin A, Vitamin B, Vitamin C, Vitamin K

Tip: Add lemon juice to the dressing to speed up your digestion.

Ingredients

40g of mixed green leaves such as grated beetroot, spinach, baby chard, rockets, baby kale, peppercress
5g cucumber
70g ripe mango
30g organic sheep's milk Feta
5g pumpkin seeds
1 Tbsp. olive oil

Directions

1. Wash the salad and put in a bowl.

2. Slice the cucumber, mango and the organic feta.

3. Mix with the salad.

4. Sprinkle with pumpkin seeds and drizzle a tbsp. of olive oil on top.