Denis Cotter's green bean, baby carrot and Knockalara sheep's salad with olives, capers, oregano and a lemon garlic dressing by Denis Cotter

INGREDIENTS

For each portion (adjust to taste)
Large handful of fine or French beans
5-6 baby carrots, lightly cooked and cooled to room temperature
Small handful of kalamata olives
Large pinch of nonpareille capers
Generous sprinkling of fresh oregano
Mixed salad leaves
50g Knockalara cheese, in large chunks

For the dressing (quantities to taste)
Fruity olive oil
Lemon rind and juice
Garlic, roasted and blended with oil

METHOD

Toss the vegetables, olives and oregano in plenty of dressing and pile it over a small quantity of salad leaves. Scatter the cheese in large chunks and add a little more dressing.

Denis Cotter