Sir John Tavener’s Greek salad

Tempted by the combination of colors and flavours i found in The Independent many moons ago i adopted it and prepared it many times since..

Serves 4

• 2 good handfuls of fresh shrimp
• 12 new potatoes
• 1 raw beetroot
• 6 eggs
• 2 carrots
• 6 tomatoes
• 6 cloves of fresh garlic
• 1 bunch spring onions
• 1 handful of pumpkin seeds
• 1 handful of capers
• 200g feta
• 12 olives
• One head of romaine lettuce
• Olive oil for frying

for the dressing

• Extra virgin olive oil
• Juice of one lemon
• 1tsp Dijon mustard
• 1tbsp Greek honey

1. Mix the ingredients for the dressing.
2. Next, boil the potatoes and quickly fry the shrimp in a little oil until pink.
3. Hard-boil the eggs, peel and quarter.
4. Grate the beetroot and carrots.
5. Quarter the tomatoes.
6. Chop the garlic, lettuce and spring onion, right up to the top of the green part.
7. Mix everything with the remaining ingredients and dressing.
8. Enjoy with a glass of champagne.