• 5 spring onions (or scallions)
• 1 English cucumber
• 2 green garlics (immature garlics - leaves and stems)
• 1 Tbsp fresh dill - chopped
• 2 medium tomatoes
• Crumbled Feta (to taste) + 2 ½ Tbsp for the dressing
• Red cabbage - shredded (3x both hands hollow)
• 2 handfuls of thinly sliced fennel bulb
• 4 tsp grape seed oil
• 4 tsp dry white wine
• 4 olives - thinly sliced
• The juice of half a lime
• The juice of one Nova mandarin

Wash the vegetables and then make the dressing so that all those flavours will have enough time to combine. In a small glass bowl mix well wine, juices, oil, olives and crumbled Feta then put aside.

Finely slice cucumber and fennel, thickly slice green garlics and spring onions and mix well with the shredded red cabbage and dill. Add the dressing and give it another good mix. Cut tomatoes into quarters and then halve the quarters and place over the salad. Sprinkle with crumbled Feta and serve immediately. It's always good to make this salad just before you serve it so that taste and texture are at their best.

You might have noticed that I didn't add any salt or sugar. That's because I was simply trying to add these two via the dressing ingredients. I used olives and Feta for the salt and the mandarin juice for its citrus sweetness and it worked pretty well for me. Still if you feel like adding salt or sugar please do so when making the dressing.

Servings: 4

Ready in: 20 minutes