Chilli cheese and chilli olive salad. A nice light little salad idea for lunch. I love it when the weather warms up and we can eat outside. I don’t want to be faffing around for ages creating something for lunch and missing out on the sunshine. Salads come into their own at this time of year and I’m always on the look out for different types. This is a spicy, meat free one that I think you will love if you are a fan of chilli.
Serves 1 – measurements are a guide, feel free to double up to serve more people.
1/4 bag of salad leaves
3 cherry tomatoes
1/4 small onion – sliced
1/2 cup chickpeas
Matchbox sized piece of chilli cheese – cubed
5 chilli olives
1/4 red pepper – diced
Make up a dressing of three parts extra virgin olive oil, 1 part red wine vinegar, squeeze of lemon juice, 1 clove garlic, salt and cracked black pepper to season. As a guide I try to keep this to teaspoons of oil and vinegar if making for 1.
Simply chop all of your salad and add to a large bowl along with your cheese, chickpeas and olives. Mix up your dressing and add to the salad bowl covering all the salad. Toss around a little. Serve and enjoy in the sunshine.