2 red capsicums
2 yellow capsicums
10-12 basil leaves
100 gm rocket leaves
1/2 iceberg lettuce
1 small bunch of parsley
10 pitted green olives
10 pitted black olives
For the Dressing:
4-5 Tbsp olive oil
1 tsp balsamic vinegar
3-4 tsp dried oregano
1/2 tsp garlic puree
Sea-salt - to taste
Cut the capsicums lengthwise and remove the seeds and core them.
Then dice them into squares and keep them aside in a salad bowl.
Chop the zucchini into round chunks, slice them in half, cut lengthwise into thin slices and add to the capsicum.
Add the rocket leaves, basil leaves and parsley.
Then roughly tear the iceberg lettuce and add to the capsicum.
Chop the green and black olives into small pieces and add them to the salad.
Whisk all the ingredients together. In the end add sea-salt and toss the salad. Serve.