Padrón Pepper Salad with Feta and Olives

Ingredients

• 500 g green Padrón pepper pods
• 4 tbsp olive oil
• Salt
• Pepper
• 2 red onions
• 40 g baby spinach (about 2 handfuls)
• 75 g Greek yogurt
• 0.5 organic lemon (zest and juice)
• 60 g roasted walnut kernels
• 100 g Kalamata olives (pitted)
• 150 g feta cheese (45% fat in total)
• 20 g hemp seeds (2 tbsp)

Instructions

1. 1.

   Wash the Padrón peppers and pat them dry. Heat 2 tablespoons of olive oil in a pan. Sauté the peppers for 6–7 minutes over medium heat, seasoning with salt and pepper, then set aside.

2. 2.

   Peel the onions and slice into thin rings. Rinse and dry the baby spinach. Mix the yogurt with lemon zest, juice, and remaining olive oil, seasoning with salt to taste.