Recipes designed and prepared by Colin Butcher of CBs Café, Penrith NSW, and served for lunch at the Society’s Annual Seminar on 20th March 2016



Salad leaves



Red onion

Red capsicum

Feta cheese

Kalamata olives

Dry oregano.


Dressing: Mix 1 part red-wine vinegar with 2 parts extra-virgin olive oil and season to taste.


Procedure :

Cut all salad components into similar sized pieces. Cut feta cheese into cubes and mix with salad. Toss with dressing.


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