Shared by Letlhogonolo Sentsima known fondly as “Chef TG”
Resident Executive Chef at Selinda Camp, Botswana
Ingredients:
- ½ cup cherry tomatoes (halved)
- ½ cup cucumber (peeled and chunky cut)
- ½ cup green pepper (chunky cut)
- ¼ red onion, diced (large dice)
- 40g Danish feta (cut into 1cm blocks)
- ½ cup pitted kalamata olives
- 1 tsp dried organum
- 40ml house salad dressing
Method
- Mix all the ingredients gently in a large mixing bowl.
- Dress the salad and season with salt and black pepper.
Yield: 1 portion
REMEMBER TO SEASON YOUR FOOD CORRECTLY
