|Lemon juice||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Fennel seeds||1⁄2 Tablespoon, crushed|
|Coriander sprigs||2 , finely chopped|
|Black olives||20 , stoned|
|Cos lettuce/Spinach||100 Gram, torn into small pieces|
|Green beans||300 Gram, lightly steamed|
|Tomatoes/10 cherry tomatoes||2 , cut into eight wedges|
|Cucumber||1 , cut in to chunks|
|Carrots||3 , cut into thin sticks about 5 centimeter, 2 inch long|
|Celery stick||3 , coarsely chopped|
|Feta cheese/100 gram or 4 ounce sunflower seeds||6 Ounce, cubed or crumbled (150 Grams)|
Combine the lemon juice, olive oil, oregano, fennel seeds, coriander, salt and pepper in a small bowl.
Set aside to allow the flavours to blend while making the rest of the salad.
Mix the olives and vegetables together in a large salad bowl.
Add the feta cheese or sunflower seeds and the dressing; mix well.
Serve garnished with sprigs of parsley.