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.