Ingredients

• 1/4 or 1/3 head of iceberg lettuce
• handful of arugula
• 5 pieces of sun-dried tomatoes in brine
• 4 tablespoons pumpkin seeds
• 100 g feta cheese
• 1 green chili pepper
• 3 scallions (white parts) or 2 young onions

Vinaigrette:

• 5 tablespoons oil from the jar of sun-dried tomatoes
• 1.5 tablespoons lime juice
• 1 tablespoon agave syrup or maple syrup or liquid honey
• salt and pepper

Preparation

1. Rinse and dry the lettuce, chop into cubes, place in salad bowls together with rinsed arugula. Season with salt and pepper.
2. Remove the sun-dried tomatoes from the brine and cut into thin strips, cut the feta into small cubes, cut the chili and white and light green parts of the scallions into thin slices, add everything to the salad.
3. Sprinkle with pumpkin seeds and drizzle with vinaigrette: oil from sun-dried tomatoes (you can collect dried herbs from the bottom of the jar) mix in a bowl with lime juice, syrup or honey and season with salt and pepper. Drizzle over the salad.