Salad Days! Make the most of the sunshine – just add freshly grown leaves.

Here is a slightly different salad to try and it is quite simple!

Green Greek-style Salad with Thyme Vinaigrette

You will need:

250g green cabbage, or a variety of young kale leaves, finely shredded

1 small red onion, sliced thinly

75 g black olives, pitted and halved

100g feta cheese, crumbled

62 ml olive oil

about 1-2 tbsp red or white wine vinegar, herb vinegar or lemon juice to taste

1 tbsp chopped fresh thyme

½ tsp salt or a good grind of Himalayan salt

1 big handful of freshly grown salad greens

What to do:

In a large salad bowl, toss the cabbage, onion, olives and feta until thoroughly mixed.

In a small mixing bowl whisk the olive oil, vinegar, thyme and salt.

When thoroughly blended toss with the salad.

Place the salad in the fridge for 1 to 2 hours to allow the flavours to develop. Adjust the seasoning if necessary. Just before serving, toss in the fresh salad leaves.