1. WASH AND CHOP VEG.

You can do this anyway you like but this is how we did ours:
Chop the romaine 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

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.

3. MAKE SALAD DRESSING

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

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. Finally, give the dressing a good drizzle- 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.