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10 minutes
- 6 small carrots, mixed colours if possible
- 2 sticks of celery
- 1 handful of ripe cherry tomatoes, mixed colours if possible
- 2 little gem lettuces
- 100 g feta cheese optional
- a few sprigs of fresh mint
- 1 heaped teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- Finely chop carrots, celery, tomatoes, and lettuce on a large board. If using, crumble feta over the veggies. Roll mint leaves like a cigar, then chop and add to the salad. Make a well in the center, add mustard, balsamic vinegar, oil, salt, and pepper. Mix dressing and salad together, ensuring a thorough combination. Alternatively, prepare the dressing in a jar to serve alongside the salad.
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