• 2 large ripe avocados
  • 400 g cherry or cocktail tomatoes
  • 2 English cucumbers
  • 200 g feta cheese
  • 150 g olives
  • 15 g fresh herbs, dill, parsley or chives (one or a combination of all three)
  • 70 g biltong, sliced
For the dressing:
  • 150 ml avocado oil or olive oil
  • 75 ml lemon juice
  • 20 g fresh herbs
  • Sea salt and ground pepper


  1. Whisk the dressing ingredients together in a jug or shake in a screw–top jar.
  2. Cut and peel the avocados, remove pips and cut into quarters.
  3. Cut the tomatoes in half lengthways.
  4. Cut cucumber into chunky quarters. Cut feta cheese into cubes, or crumble.
  5. Put the avocado, tomatoes, cucumber in a large bowl, add the olives and toss the ingredients together gently.
  6. Scatter the feta cheese and biltong over the top and garnish with chopped fresh dill, mint and parsley.
  7. Dressing may be served separately.