Matie's Mediterranean

Name: Matie's Mediterranean
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 TABLESPOON Honey; 2 TABLESPOONS Rapeseed oil; 6 Stem(s) Oregano; 150 g cherry tomatoes; 100 g Spring onions; 1 red pepper; 8 matie fillets (à approx. 60 g); 50 g pitted green olives

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 TABLESPOON Honey
2 TABLESPOONS Rapeseed oil
6 Stem(s) Oregano
150 g cherry tomatoes
100 g Spring onions
1 red pepper
8 matie fillets (à approx. 60 g)
50 g pitted green olives

Directions

1
For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop to the vinaigrette. Wash the oregano, shake dry and, except for a little to garnish, pluck it from the stalks, chop it and stir into the vinaigrette.
2
Wash and slice the tomatoes. Clean and wash spring onions and cut them into thin rings. Peppers clean, wash and cut into strips. Cut matie into pieces. Fill prepared ingredients and olives in layers in glasses and drizzle with vinaigrette.
3
Garnish with oregano. Bread tastes good with it.