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Serves - 2

Time - 20 mins


Baby Gem Lettuce - 2

Red Onion - 1

Cucumber - 1/2

Red Chilli - 1

2 Garlic Cloves - 2

Feta Cheese - 1/2 block

Lemon Juice - 1/2

Cherry Tomatoes - handful

Fresh Coriander - handful

Pine Nuts

Extra Virgin Olive Oil 


1. WASH AND CHOP VEG | 5 mins

  • Chop the lettuce into 5/6 chunks

  • Use a peeler to peel thin slices of cucumber

  • Chop the red onion into rings and separate into individual pieces

  • Halve the cherry tomatoes

  • Roughly chop the coriander, garlic cloves and red chilli

2. FRY THE CRICKETS | 3 mins

  • In a medium pan, heat a dash of olive oil and add the chopped garlic and red chilli. Fry for around 2 minutes then add the dried crickets. Mix thoroughly and fry for a further 2 minutes.


  • Add 3 parts olive oil and 1 part acid (we used lemon juice but you can also use vinegars) to a small bowl. Mix well.

4. LAYER THE SALAD | 5 mins

  • Layer a large bowl with a bed of lettuce leaves, followed by the other vegetables.

  • Crumble and sprinkle the feta cheese on top with chopped coriander and garlic chilli crickets.

  • Drizzle with the dressing, enough to cover the vegetables but no too much as to make it soggy!  

  • We think having a layered salad looks great especially as we were using a glass bowl, but don’t be afraid if you want to give the salad a toss. Tosser. 

Cook this recipe with our Ready to Cook Dried Crickets.


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