1/4 glass olive oil
1/4 glass red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon grinded garlic
1/2 teaspoon grinded cumin
1/2 teaspoon marjoram
1 tin (110 g) minced peppers
1/4 cooked crumbled chicken
1 sliced green onion
1/2 minced Roman lettuce
Some coriander leaves
4 Zespri kiwis
8 cherry tomatoes cut into two
Ripe stoned olives

Fold in oil, vinegar, mustard, garlic, grinded garlic, coriander, marjoram and minced peppers in a big recipient; mix well. Add chicken, edible tuber and green onions; cover and put in the fridge for 2/3 hours so that flavours get blended.
When served, mix Roman lettuce with coriander in a big recipient. Peel and cut kiwis. Add chicken, Zespri kiwis, tomatoes and olives to the salad.