Summary

Ingredients

• 1 cucumber (s)
• 4 medium carrot (s)
• 3 bell peppers, red, yellow, green
• 2 spring onion (s)
• 200 g sheep cheese
• 1 dash olive oil
• 1 dash vinegar
• salt
• pepper

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Instructions

1. Peel the cucumber and carrots, wash and core the bell peppers and cut all three vegetables into small cubes. Cut the spring onions lengthways and finely chop. Drain the sheep cheese and cut into small cubes.
2. Put the ingredients together in a bowl with the olive oil and vinegar. Mix carefully with a spoon so that the sheep cheese does not crumble too much, and season the salad with salt and pepper.
3. The salad tastes great as a side dish to grilled food and is very crunchy and refreshing. I usually prepare it the day before and leave it in a closed tupper bowl in the refrigerator. That way it becomes even juicier.