Silent March Salad

Ingredients

• 4 large carrots
• 2 red bell peppers
• 1 red onion
• 100 g arugula
• 1 lemon (juice and zest)
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp mustard
• 1 tsp honey
• 1 red chili pepper
• salt and pepper
• 50 g feta (crumbled)

Method

1. Peel the carrots and cut them into long, thin strips (julienne).
2. Slice the bell peppers into strips as long and thin as the carrot.
3. Cut the red onion into thin half rings.
4. Slice the chili pepper into thin rings.
5. Mix lemon juice, zest, olive oil, vinegar, mustard, honey, salt, and pepper into a dressing.
6. Toss carrot, bell pepper, onion, and chili with the dressing. Let marinate for 10 minutes.
7. Arrange a bed of arugula on a rectangular platter.
8. Lay the carrot and pepper strips tightly in a straight row across the arugula, like a march.
9. Scatter the onion rings and chili slices along both sides of the row, like an audience.
10. Crumble feta over the salad, mainly along the edge of the march.

Serving notes

• Serve on a rectangular platter for the 'march' effect.
• Place extra lemon wedges along the edge for more sharpness.
• Let guests add feta themselves to control the tension.