Spring Greens SALAD with Lemony Feta
Freshly steamed greens topped with lemony baked feta – the perfect foil for a quiche or frittata. Verdant, summery and practically effortless.
- 650g spring greens (e.g. broccoli, asparagus, spinach, kale)
- 200g feta, broken into large chunks
- 50g mixed seeds, toasted
For the dressing:
- 1 garlic clove, crushed
- 2 tbsp olive oil
- 1 tbsp clear honey
- Zest and juice of a lemon
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