With the Spring season around the corner, we bring you the perfect Rocca Salad recipe by the Six Senses Zighy Bay Executive chef, Richard Lee.

Pomegrante, Arugula Salad; Tyler Florence
60 gram Rocket leaves
20 gram red onion, thin slices
20 gram tomato
40 gram goat cheese, crumbled
5 gram sumac
10 ml olive oil
10 ml lemon juice
10 gram green olives, sliced
Salt and pepper to taste

1. Place all of the ingredients in a bowl, mix and serve