Total Time: +/-
1 packet of ZZ2 Favo vine tomatoes, halved
100 g chevin or creamy goat’s cheese, torn into pieces
1 small red onion, halved and thinly sliced
100 g watercress leaves or other leafy greens like rocket and baby spinach
a handful of micro leaves (optional)
a few baby mint leaves
1 cup (250 ml) basil leaves
1 cup (250 ml) Italian parsley
¼ cup (60 ml) mint leaves
4 sprigs of oregano
1 fat garlic clove
juice and zest of 1 lemon
+ – 1/3 c (80 ml) extra virgin olive oil
1 Tbs (15 ml) honey to taste
Freshly ground salt and pepper to taste
Crispy ‘’Flat Bread’’[ optional]
2 whole-wheat or multigrain wraps, cut into 8 wedges each
1 garlic clove, crushed
dried oregano for sprinkling
olive oil for drizzling
Arrange the Favo tomatoes, chevin, leafy greens and mint onto a serving dish.
For the dressing: Place the herbs, garlic, lemon juice and zest into a food processor and blend until fine and well combined, slowly add the oil until the desired consistency is reached. Season with honey, salt and pepper to taste.
Preheat the oven to 200°C.
Place the wrap wedges onto a lightly greased baking tray. Brush with crushed garlic and a drizzle of olive oil. Sprinkle with dried oregano and season with coarse salt. Bake for 5 – 8 minutes or until golden and crispy.
Serve the salad with herb dressing and mop up with optional “flat breads’’.
Tip: to make this salad even more mouthwatering, add crispy bacon bits, prosciutto and/or chunks of Afrikado!