Salad

• 1 qty Capsicum cut in medium cubes
• 2 qty Spring onion cut in pieces
• 2 qty Carrots cut in cubes
• 2 qty Cucumber with skin cut in cubes
• 1 qty Onion large cut in cubes
• 2 tbsp Coriander leaves chopped
• ½ tsp Garlic crushed
• 4 tbsp Lemon juice
• 1 cup Pomegranate
• 4 tbsp Pomegranate juice
• 1 tbsp Summak heaped
• 4 tbsp Mint chopped
• 4 tbsp Parsley chopped
• 2 cups Ice berg lettuce chopped in julienne
• 2 qty Tomatoes cut in cubes seeds removed
• 3 tbsp Apple sider vinegar
• 3 tbsp White vinegar
• ½ tsp Salt
• ½ tsp Black pepper
• 3 tbsp Olive oil
• 2 qty Pita bread fried or toasted cut in cubes

• 1 qty Chicken breast boiled and shredded
• 1 qty Carrot cut into half and then in wedges
• ½ cup Hunter beef cubes
• ½ cup Boiled peas
• 1 qty Potato boiled and cut in cubes
• 1 qty Onion small sliced into rings
• 1 qty Capsicum cut into tiny cubes
• 8 qty Olives
• 2 to 3 qty Red reddish slice thinly
• 2 cups Iceberg lettuce
• 2 qty Eggs boiled chopped

FOR DRESSING

• ¼ cup Oil
• 2 tbsp Vinegar
• ½ tsp Salt
• ¼ tsp White pepper
• ½ tsp Sugar
• ½ tsp Garlic paste
• ½ tsp Mustard paste