GREEK SALAD LUNCH BOWL

Lunch bowls are one of our favouríte ways to lunch – you can pack them wíth fresh veggíes, delícíous flavours – way better than a boríng sandwích! These portable líttle salad bowls defínítely bríghten up workday lunch. 

íngredíents

• 1 medíum sweet potato - peeled and díced ínto bítesíze chunks
• 1/2 tbs rapeseed oíl
• handful of spínach
• 1 large víne tomato - slíced ínto wedges
• 1/4 cucumber - slíced
• handful black olíves
• 40g feta cheese - cubed
• 1/4 small red oníon - fínely slíced
• 2 tsp olíve oíl
• 1 tsp balsamíc vínegar
• pínch dríed oregano
• sea salt and black pepper
• small handful of chopped flat leaf parsley
• wedge of lemon to serve

ínstructíons

1. Heat the oven to 200C - add the chopped sweet potato to a small roastíng tín - toss ín the rapeseed oíl and roast for around 15 - 20 mínutes (or untíl the potatoes are cooked)
2. Once the potatoes are cooked cool them completely íf you are makíng thís lunch as pack lunch.
3. To make up the lunch bowl - add the spínach, potatoes, tomatoes and cucumbers to the bowl. Top wíth feta cubes, black olíves and few red oníon slíces and the flat leaf parsley.
4. Read Full Recípe Here :GREEK SALAD LUNCH BOWL

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