Mediterranean Salad

Nowadays, ?yoghurt and a salad for lunch? is starting to become a new trend. This being the case, a variety of salads can be seen in many cafes. The following recipe is one you can make and enjoy at home any time of day.Here?s an easy to make, light and healthy meal from oya?s cuisine.

Ingredients:

• 220 gr canned corn
• 200 gr boiled wheat
• 1 red onion
• 3 tablespoons pitted green olives
• 10 pieces of sun-dried tomatoes
• 1 tablespoon of chopped parsley
• 3-4 pickled red peppers or bell peppers(red)
  
• 1 pomegranate
• 1 tablespoon of chopped fresh mint
• 3 tablespoons balsamic vinegar
• fresh mint leaves
• 2 tablespoons of olive oil
• 4-5 sun-dried tomatoes
• juice of 1/2 lemon
• 1 teaspoon sugar

 How to:

Soak the sun-dried tomatoes in luke warm water for half an hour. Take 4 or 5 of them and puree in a blender together with lemon juice, olive oil, salt, sugar and balsamic vinegar until you get a smooth and thick sauce. Leave aside. Clean and prepare the pomegranate.  
Drain the canned corn and wheat, mix in a large bowl. Take out the pips of the olives and slice thinly. Add to the bowl.

Drain the sun-dried tomatoes, chop and add into the mixture with finely chopped mint, parsley and bell peppers.

Thinly slice the red onion. Add to the bowl. Finally, add the sauce and mix well so that all ingredients are evenly saturated. Decorate with the pomegranate and a few mint leaves.

Bon Appetite!

 

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