This gorgeous salad is inspired by my dear friend and wonderful photographer, Holly who’s in the South of France right now with her family. I asked her if she would make this salad there and shoot it for us. She gathered seasonal ingredients from the local farmer’s market. You’ll be able to find fresh wonderful ingredients right here in Australia especially as we head into the warmer months. The suggested veggies for this salad make a great base and you can add some from the Optional Addition list and/or your own favourites. The lemon myrtle essential oil adds a lovely citrusy flavour to the dressing that really shines on salads. Remember to use one drop to start as it is a stronger oil and a little goes a long way and you can always add another drop if you want to.
TIP You can add extra lettuce and veggies and double the dressing recipe if you are serving more people. You can keep any left-over dressing for up to 4 days refrigerated to use on salads, fish, chicken or veggies. If you prefer a soft goat cheese rather than crumbled fetta just use a teaspoon and drop spoonfuls evenly around the top of the salad before serving or omit the cheese for a vegan option.
NOTE You can use the green beans raw or blanched. To blanch green beans or other veggies like asparagus, snow peas and peas add them to boiling water for 1 – 2 minutes then drain well, blot on paper towels (except the peas) and cool before using. You can cut the cherry tomatoes in half or leave them whole.
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