Recipe by Chef Dale Sniffen
Serves 6-8

Ingredients:

• 100gm Mint leaves, washed, dried, chopped
• 200gm Italian Parsley, washed, dried, chopped
• 10 Spring onions chopped
• 4 Punnets grape tomato, chopped, water gently squeezed out
• 250gm Fire roasted capsicum, drained, chopped
• 100gm Dried cranberry
• 100gm Greek feta small diced
• 250gm Cooked Brown Rice & Barley
• Lemon Dressing (blend vigorously) store @ room tem
• 50ml lemon juic
• 100ml Extra Virgin Olive oi
• 2 teaspoon White Condimento Vinegar

Method:

Combine all the salad ingredients together, add lemon dressing.

Serve with grilled lamb chops, or kofta kebabs from Creative Meats.