Prep Time | 30 minutes |
Cook Time | 15 minutes |
Servings | people |
- 1 pcs Lemon use both juice and the zest
- 1 pcs Chili chopped
- 300 g Zucchini in half and ca 1 cm thick
- 500 g Haricot in half
- 200 g Feta cheese in cubes
- Red currant berries
- 3 tbsp Cashew nuts
- Salt
- Olive oil
- Water
- Iceberg salad leave
Ingredients
|
This is a wonderful salad to eat a hot day.