‘Less is more’ has always been and will always be a chef’s mantra. This entails letting the ingredients shine as much as possible. Sure there are amazing recipes – such as curries – that include 20 ingredients but the underlying factor to these complex dishes is that everything is in balance without one flavour dominating another. And then we have dishes like this one which is really just some awesome crunchy pristine leaves lightly coated with a playful dressing that brings everything to life. I encourage you to play around with different dressings and vinaigrettes and become the master salad maker at home.

• 4 baby cos lettuce leaves separated
• 2 handful mixed herbs (such as tarragon, dill, mint, flat-leaf parsley and basil leaves)
• 80n mls mustard vinaigrette (see recipe below)
• sea salt Himalayan saltMustard Vinaigrette
• 4 tablespoons raw apple cider vinegar or lemon juice
• 2 tablespoons wholegrain mustard
• 1/2 teaspoon sea salt Himalayan salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic cloves finely chopped
• 250 mls extra virgin olive oil or macadamia oil

• To make the Mustard Vinaigrette, combine all the ingredients in a screw-top jar. Screw the lid on firmly and shake well. Store in the fridge
• for up to 5 days. Shake well before using. (Makes 400 ml)
• Tear the cos leaves into smaller pieces. Combine the herbs and cos in a serving bowl. Drizzle on the mustard dressing and serve immediately. Add a little salt and pepper, if you like.

• CALORIES: 588
• CARBS: 11g
• FATS: 67g
• PROTEIN: 8g

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