Ingredients

• 3 hand full of aragula
• 1 hand full of iceberg
• 6 fresh strawberries
• 3 cherry tomatoes
• 3 green olives
• 3 black olives
• 2 tablespoon kokum vinaigrette
• 8 thinly sliced beetroot carpaccio
• 4 table spoon crushed wai wai

Kokum Vinaigrette

• Kokum Vinaigrette
• 1 tablespoon of extra virgin olive oil
• 1 tea spoon of lemon juice
• 1 teaspoon of kokum paste
• Salt to taste

Procedure:

• Take a bowl and add olive oil, lemon juice, kokum paste and seasoning.
• Whisk it well and make an emulsion out of it.
• Take another bowl, add the dressing to it and then the iceberg, arugula, cherry tomato and olives. Mix well
• Garnish with beetroot Carpaccio and fresh strawberries