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Eating salad should not be a punishment and I realized that again by spending a couple of days at a spa that they only had lots of lettuce, here and there a lost tomato and cucumber and garnish with a slither of carrot. Salad should be full of flavor and the more filling and less lettuce the better for me.

½ Cucumber, thinly sliced
1 pun Cherry tomatoes, either whole or halved
Olive oil for roasting
1 pkt Calamata Olives
½ bottle Caper Berries
½ bottle Marinated Artichokes, available from Woolworths
1 Red onion, thinly sliced
100 g Pine nuts
100 g Chevin goat’s cheese or really good feta cheese
To Taste Coarse Salt
To Taste Black Ground Pepper
Salad Greens – Rocket, Fresh basil, Baby Leaves or any lettuce your prefer

Method
Preheat oven to 180C. Place your cherry tomatoes in the roasting tray and drizzle with olive oil. Sprinkle with some coarse salt and roast until the skin starts to burst. Remove from oven and allow to cool. Place your pine nuts onto a roasting tray and roast in the oven until golden brown, alternatively you can fry them with no oil until golden brown. Allow to cool.
In a bowl mix the all the ingredients except the goat’s cheese. Place onto a serving platter. Slice the goats cheese onto the salad or crumble some feta over. Drizzle with salad dressing.

Salad dressing
¼ cup Lemon Juice, preferably fresh
2 tsp Ground Cumin
2 tsp Paprika
2 cloves Garlic, finely chopped**
1 tsp Coarse Salt
¼ tsp Cayenne pepper
½ cup Olive Oil
Honey to break the acidity, this is to taste

In a frying pan without oil place the cumin, paprika and cayenne pepper. Fry off until fragrant. Place all of the ingredients except the oil in a large bowl and whisk to combine. While whisking constantly, add the oil in a slow, steady stream until it is fully incorporated. If not using immediately, refrigerate the dressing in a container with a tight-fitting lid for up to a week.

**Use fresh garlic rather than ready crushed, the flavor is much more subtle.

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