Our favourite local chef, Farah Sawaf of takes on a classic and makes it her own. The American salad gets a delicious local facelift. If you didn’t know what to do with the excess meat from your Christmas roast, this is a perfect recipe.


Serves 4 | Cooking time: 20 minutes



  • 2 red tomatoes, finely chopped
  • 2 medium cucumbers, peeled and chopped
  • 2 medium cooked chicken breast, baked, chopped (or leftover Christmas Turkey or beef)
  • 1 avocado, chopped
  • ½ small red onion, chopped
  • 3 eggs, boiled well, chopped
  • 200g of crumbly blue cheese
  • Good quality balsamic vinegar and olive oil


  • In a large salad bowl place each component separately. Sprinkle all with salt and pepper.
  • When its time to serve, you can mix all together well in front of guests and have each drizzle as much olive oil and balsamic as desired.
  • Or serve with everyone taking what they please separately.

For more recipes from Farah, visit