With the Spring season around the corner, we bring you the perfect Rocca Salad recipe by the Six Senses Zighy Bay Executive chef, Richard Lee.

ROCCA SALAD
60 gram Rocket leaves
20 gram red onion, thin slices
20 gram tomato
40 gram goat cheese, crumbled
5 gram sumac
10 ml olive oil
10 ml lemon juice
10 gram green olives, sliced
Salt and pepper to taste

Method:
1. Place all of the ingredients in a bowl, mix and serve