🥗 Fresh salad with Pimientos de Padrón, feta and olives

Name: Fresh salad with Pimientos de Padrón, feta and olives
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g green frying peppers (Pimientos de Padrón); 4 tbsp olive oil; salt; pepper; 2 red onions; 40 g baby spinach (2 handfuls); 75 g Greek yogurt; 0.5 organic lemon (zest and juice); 60 g roasted walnut kernels; 100 g Kalamata olives (pitted); 150 g feta (45% fat in dry matter); 20 g hemp seeds (2 tbsp)

431 kcal · 30 min · 4 servings

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Ingredients

500 g green frying peppers (Pimientos de Padrón)
4 tbsp olive oil
salt
pepper
2 red onions
40 g baby spinach (2 handfuls)
75 g Greek yogurt
0.5 organic lemon (zest and juice)
60 g roasted walnut kernels
100 g Kalamata olives (pitted)
150 g feta (45% fat in dry matter)
20 g hemp seeds (2 tbsp)

Instructions

1. Wash the Pimientos de Padrón thoroughly and pat them dry with a kitchen towel. Heat two tablespoons of olive oil in a frying pan. Fry the peppers in it for six to seven minutes over medium heat until golden brown. Season them with salt and pepper afterwards and set them aside.
2. Peel the onions and slice them into thin rings. Pick off any wilted leaves from the baby spinach, wash it and shake it dry. Mix the yogurt with the lemon zest, lemon juice and the remaining olive oil. Season the sauce with salt.
3. Arrange the Pimientos on the plates. Distribute the onion rings, spinach, walnuts and olives on top. Spoon some of the yogurt sauce over each. Crumble the feta cheese over the top and sprinkle the salad with hemp seeds.

Nutrition per serving

kcal: 431
Protein: 13 g · Fett/Fat: 38 g · Carbs: 8 g