I went to Vincent’s Eco Farm today and got a wonderful box of fresh organic produce. I chose produce that was cultivated on the estate. There was a huge variety but I chose cauliflower, egglplants, a mix of coloured tomatoes, bulgarian tomatoes, cherry tomatoes, carrots, kale, onion, lemons and more.
You should see the size of the cucumbers, those old fashioned type ones that nanna would put in her salads.
For today's farm to fork salad I used: Crispy iceberg lettuce Cherry tomatoes Pink Bulgarian tomatoes coloured sweet cherry tomatoes cucumber fresh basil and mint 1 Maltese soft sheep's cheeselet [gbejna] with red peppercorns 1 tablespoon olive oil 1 tablespoon lemon juice some grated lemon zest
Assemble all the ingredients. Then place the cheeselet [soft gbejna] on top.
Finish off with the fresh herbs, grated lemon zest, lemon juice, salt and pepper.
Simplicity is always best with fresh ingredients as close to their natural state as possible.
All my ingredients for this salad come from Vincent’s Eco Estate