Salad with Glass Noodles, Cheese and Currants

Ingredients

• 250 g glass noodles
• 250 g Feta
• 1 head Lollo biondo lettuce
• 2 Tomatoes
• 50 g black olives (pitted)
• 1 chili pepper (finely chopped)
• 1 tsp Honey
• 4 tbsp currant juice
• 2 tbsp lemon juice
• 4 tbsp olive oil
• Sea salt
• 4 currants
• mint (for garnish)

Instructions

1. 1.

   Cook glass noodles according to package instructions, rinse under cold water and drain.

2. 2.

   Cube the feta.

3. 3.

   Wash, trim and tear the Lollo biondo lettuce into bite‑sized pieces.

4. 4.

   Blanch tomatoes in boiling water for a few seconds, cool, peel, quarter, seed and slice thinly.

5. 5.

   Cut olives into halves or quarters as desired.

6. 6.

   Whisk chili pepper with honey, currant juice, lemon juice and olive oil; season with salt. Toss the noodles in the dressing.

7. 7.

   Arrange lettuce on small bowls as a bed, top with feta, olives and tomatoes, then add the glass noodles. Garnish with mint before serving.