Sun-dried tomato salad with olives and feta

Ingredients

• 2 handfuls arugula salad blend (or your favorite lettuce)
• 10 kalamata or black olives
• 8 sun-dried tomatoes
• 2 oz (60g) feta cheese
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 2 tablespoons oil from the sun-dried tomato jar
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1 teaspoon dried oregano
• 1/2 teaspoon lemon zest
• salt and black pepper (to taste)

Instructions

1. 1

   Wash the lettuce, spin dry in a salad spinner.

2. 2

   Chop sun-dried tomatoes into thin strips and olives into slices.

3. 3

   Toast nuts: add the nuts to a dry pan and heat it over medium heat until lightly golden and fragrant (you will hear pumpkin seeds 'pop'). Keep an eye on them and transfer them to a plate immediately when they're done, they can burn quickly.

4. 4

   Make the dressing: add all the ingredients into a jar. Shake with the jar until they are well combined.

5. 5

   Assemble the salad: Lay the lettuce on a big plate, top with chopped sun-dried tomatoes and olives, crumble the feta on top, and sprinkle with seeds. Pour the dressing over the salad.

6. 6

   Enjoy!