It’s a simple salad, easy to make but most importantly full of protein and flavors.

Serves: 4-6 Prep. time: 20′ Cooks in:Ready in: 20′

250 g baby spinach, washed, dry
1 bunch hartwort, washed, dry, finely chopped
15 cherry tomatoes, halved
2 hard-boiled eggs, sliced

For the cheese balls:
200 g feta cheese, crushed
2-3 tbsp strained yogurt
3 sun-dried tomatoes, preserved in olive oil, chopped
1-2 tbsp ouzo or other star anise-based liquor
2 tbsp dill, finely chopped

For the dressing
3 sun-dried tomatoes, preserved in olive oil, chopped
1/3 cup extra virgin olive oil
2 tbsp red wine vinegar
salt, black pepper


Step 1
For the cheese balls: Whizz sun-dried tomatoes with ouzo and yogurt until you get a smooth paste. Transfer in a bowl and mix well with crushed feta cheese using a fork. Make small balls of cheese and roll them on the dill until covered on all sides. Refrigerate.

Step 2
Mix spinach and hartwort in a serving bowl. Add cherry tomatoes, cheese balls and egg slices.

Step 3
Whizz all dressing ingredients and pour over salad. Serve immediately.

Photo – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Σαλάτα με σπανάκι, καυκαλήθρες, ντοματίνια, αβγά και τυρομπαλίτσες