Cherry Tomato and Hummus Salad

Another simple salad served on a bed of diced iceberg lettuce.

Finely sliced carrot sections, julienned purple onion, and celery were mixed in a bowl with olive oil, a dash of balsamic vinegar, a dash of malt vinegar, fine white pepper, with some oregano and coriander leaf. Allow to stand for forty-five minutes or so in the fridge before serving.

The cherry tomatoes were quartered in another bowl, and dressed in a dusting of coriander leaf.

Serve together with around 150 grams of fresh hummus.