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 Continue reading That perfect Rocca Salad