Ingredients

For 4 servings

Salad base

1 x small head of cos baby cos lettuce, finely chopped

6 x red radishes, finely chopped

1 x green capsicum, seeds removed, sliced and then finely chopped.

2 x spring onions, very finely sliced

2 tomatoes, seeds removed, sliced and then finely chopped

1 cucumber, seeds removed, sliced and finely chopped

100g of fetta cut into small squares

1 pita bread or flatbread, thinly sliced, coated in olive oil and then toasted until crisp an oven warmed to 190 degrees. Chop roughly into chunks.

4 sprigs of fresh old man saltbush, leaves picked and stacked, then rolled into a cigar and sliced very thinly (a cutting technique called a ‘chiffonade’).

Dressing

1 lemon, zested and juiced

5 tbsp extra virgin olive oil

1 tsp pomegranate molasses

1 tsp garlic paste

Salt and pepper