Spring Salad

Ingredients:

• 2 tomatoes, finely sliced
• 1 baby carrot, peeled, shredded
• 1 cucumber, cut into coins
• 1 red paprika, cut into rings
• A small handful arugula salad
• 1 cup red cabbage, shredded
• A handful of lettuce salad
• 1 tbsp. freshly squeezed lemon juice
• 1 scallion, bulb thinly sliced
• 1 tsp. fresh coriander finely cut
• 1cup g black olives, pits removed, halved
• 50 g low-fat cheese
• ½  cup roasted chickpeas
• A tbsp. of fresh dill finely cut
• 1 tsp. fresh parsley finely cut
• ½ tsp. sweet paprika powder
• A pinch of salt
• 2 tablespoons of olive oil.

METHOD:

1. Wash and trim all the vegetable: tomatoes, cucumber, olives, scallion, carrot, paprika, cabbage, lettuce and arugula. Put the plants in a large mixing bowl. Season with little salt and pepper, dust with sweet paprika, coriander, parsley and dill.
2. Drizzle with olive oil, 1 tbsp. of lemon juiced; mix all ingredients gently and store it in the fridge for 10 minutes to allow the flavours to mingle. Scatter handfuls of chickpeas and low-fat cheese on top before serving.