Mexican Summer Salad
INGREDIENTS:
3 Cups finely chopped Iceburg Salad
10 Sprigs very fine chopped Coriander (Cilantro)
Freshly squeezed lime (lemon) juice
Cucumber cut in halves
Mini Rosa or Cocktail tomatoes
1 x Chopped spring onion
Half tin chick peas
Fresh roasted kernels (Roast with olive oil and thyme)
Feta or goats cheese
METHOD:
Mix all the above and garnish with the Feta or Goats cheese
Drizzle with Lime and Coriander Salad dressing
Add cold cooked rice for a meal
Credit: Lara Tanzarella
