“I had some spare olives lying around in my fridge, but instead of eating them as a snack like I usually would, I was inspired by The Wild Cooking Project to turn it into a salad using locally sourced produce. I started by washing some fresh leaf salad that I brought from a local East London farm that sells their own grown herbs and vegetables and them adding some freshly chopping organic cucumber. After this I chopped some red onions and sprinkled some feta cheese over the top. To finish I added the olives and the mixed all the ingredients to together in my favourite bowl. This was such a refreshing dish for a sunny day and I am so glad I was inspired to make it.”
