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
Dressing: Mix 1 part red-wine vinegar with 2 parts extra-virgin olive oil and season to taste.
Cut all salad components into similar sized pieces. Cut feta cheese into cubes and mix with salad. Toss with dressing.