Sunflower Salad

• 3 heads chicory
• 4 tomatoes
• 2 sticks celery

Select ten well-shaped chicory leaves, arrange on a plate. Cut two of the tomatoes into wedges. Chop remaining chicory, tomatoes and celery. Cut the cheese into cubes and add. Mix with the French dressing to bind. Pile the mixture into the middle of the plate as the sunflower ‘head’ with the leaves sticking out as petals. Garnish in between the leaves with tomato wedges.