2 courgettes, grated 1/2 red onion, finely diced 150g black olives, cut into strips 2 eggs 150g flour 100g feta cheese salsa 200g cherry tomatoes, quartered 50g black olives cut into strips, as above 1/2 red onion, finely diced 1 small handful of basil 100 ml olive oil 25
ml white balsamic vinegar
2 tablespoons (30
ml) olive oil 1 tablespoon (15
ml)
white balsamic vinegar 1 teaspoon lemon juice 1 tablespoon (4 g) fresh dill 1 tablespoon (3 g) fresh chopped tarragon (Janet's note: I used fresh marjoram) 1 teaspoon minced garlic 1/3 cup (33 g) chopped scallion (Janet's note: I used less)