Diet: Dairy Free, Gluten Free, Nut Free, Paleo, Pescatarian, Soy Free, Vegetarian
Serves: 4
Preparation Time: 10 minutes

Description

The Mediterranean diet is renowned for its health benefits and this classic Greek staple is no exception. It’s refreshing, nutrient-dense and high in healthy monounsaturated fats. To make it dairy-free, I’ve replaced the feta with eggs to give you the perfect dose of protein. As well as being high in protein, egg yolks contain a compound called choline, which helps to regulate the nervous system.

Ingredients

• 4 eggs
• 1 cucumber
• 6 large tomatoes (each chopped into 8 pieces)
• 1 green pepper (roughly chopped)
• 1 small red onion (finely sliced)
• 160g kalamata olives (pitted)
• 2 tbsp olive oil
• 1 tbsp dried oregano
• Generous pinch of salt

Method

1. Place the eggs into boiling water over a high heat for 6 minutes.
2. Meanwhile, slice the cucumber in half lengthways. Using a teaspoon, gently scrape out the seeds and discard them, then chop the flesh into bite-sized chunks and place in a large salad bowl.
3. Add the remaining ingredients (apart from the eggs) and mix well.
4. Divide the salad equally between four bowls, then peel the eggs, slice them in half and serve one in each bowl.