Summer Green Salad

Chop your greens (broccoli stems and green beans) into half and blanch for 2-3 minutes. Drain. Slice your onion and sit in cold water with some salt (to remove the bitterness). In a large bowl; add your green vegetables, cucumber, onions, grains, and coriander. In a separate bowl, add all the salad dressing ingredients (olive oil, red wine vinegar, mustard, chilli, salt, pepper, oregano) and mix well. Pour the dressing over the salad and crumble feta in. Mix well, check for any seasoning and enjoy alone or eat along with protein of choice. This salad keeps for 2 days in the fridge, in a tight storage box.