Ingredients:
2 red capsicum
2 yellow
capsicum
1 zucchini
10-12 basil
leaves
100 gm
rocket leaves
½ iceberg
lettuce
1 small
bunch of parsley
10 pitted
green olives
10 pitted
black olives
For the
dressing:
4-5 tbsp
olive oil
1 tsp
balsamic vinegar
3-4 tsp
dried oregano
½ tsp garlic
sauce
Sea-salt to
taste
Method:
Cut the
capsicums lengthwise, deseed and cut into cubes. Keep them aside in a salad
bowl. Cut the zucchini into round chunks, then cut the chunks into half and cut
lengthwise into thin slices. Add to capsicum. Add the rocket leaves, basil
leaves and parsley. Then roughly tear the iceberg lettuce and add to capsicum.
Chop the olives into small pieces and add to salad. Whisk all the ingredients
together. In the end add sea-salt and toss the salad.