A low-carb culinary delight with hints of Kikorangi Blue Cheese


Get Ready

  • Quarter an iceberg lettuce and remove loose outer
    leaves
  • 1 radish diced
  • Small stick celery halved and diced
  • Ranch dressing – Mix De Winkel Yoghurt with 1 pinch
    onion powder, a squeeze of lemon juice and cracked pepper
  • Chopped parsley
  • Olive oil
  • Salt & pepper
  • Kikorangi Blue Cheese, crumbled

 

To Build

  1. Drizzle the ranch over the iceberg wedge, sprinkle the
    radish and celery evenly.
  2. Crumble the blue cheese, finish with a sprinkle of chopped
    parsley, salt and cracked black pepper.

The Result