Greek Salad & Preserved Lemon Recipe

Serves 4:

• 1 head of lettuce
• 8 tomatoes
• 1 cucumber
• 100g feta cheese
• 100g black olives
• 8 tablespoons olive oil
• 1 Preserved Lemon seasoning pencil to sharpen
• Herbes de Provence
• 4 tablespoons raspberry vinegar
• 50g almonds

1. Wash and chop the lettuce.
2. Wash and cut the tomatoes into quarters.
3. Wash, peel the cucumber and cut into 0.5 cm dice.
4. Crush the almonds.
5. Cut the feta into small 1 cm cubes.
6. Mix the Herbes de Provence, olive oil, and raspberry vinegar.
7. Arrange the lettuce on the plate and dress with the vinaigrette.
8. Serve with the Preserved Lemon seasoning pencil.