Killer salad

Killer Salad



  • Robertsons Parmesan, Garlic and Oreganum Spice
  • Balsamic Vinegar
  • Danish Feta Cheese cubed
  • Pecan Nuts roughly chopped
  • Cherry Tomatoes halved
  • Salt
  • Olive Oil
  • Mixed Lettuce Leaves washed broken into smaller pi
  • Spring Onions chopped
  • Black Pepper



Place the halved cherry tomatoes in a bowl and sprinkle them with the Robertsons Spice, salt and black pepper and leave to rest.
The salt will cause the tomatoes to weep and the acid in the juice nicely develops the flavour of the Robertsons spice.
Lightly roast the Pecan nuts in a little oil on the stove in a pan and leave to cool. For some heat you can add 1 fresh chopped chilly.
Prepare the lettuce and place it on the plates.
Add the pecans, feta, and spring onions to the tomato mix.
Give it a good stir.
Place this mix ontop of the lettuce and sprinkle with balsamic vinegar and olive oil to taste.
Garnish with violas or nasturtiums. This recipe is very versatile and can be altered to suit any theme.

Add avocados and mangos for something tropical.
Add olives and fresh thyme for a Greek feel.
Omit the feta and instead, add mozzarella and fresh oreganum for Italian.
Top with biltong for a South African feel.
Add boiled egg, chopped olives and anchovies and make a meal of it.
The varieties are endless.



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