Serves 6

500g baby spinach or baby lettuce leaves

400g baby tomatoes, halved

200g blueberries, halved

1 cup black olives, pitted

1 yellow pepper, thinly sliced

200g baby corn, halved

200g feta cheese, crumbled





2 tbsp white wine vinegar

2 tbsp wholegrain mustard

Salt and freshly ground black pepper, to taste

1/3 cup (80ml) olive oil


Start by arranging the spinach or lettuce into a Y-shape on a large flat platter. Fill the space on one side of the Y with tomatoes and the other side with blueberries. Fill the remaining empty V-shaped space with the black olives and create a border using the yellow pepper and baby corn. Finally, outline the spinach ‘Y’ with crumbled-up feta cheese. To make the dressing, whisk all the ingredients together then serve on the side.


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