You will need
2 small romaine hearts
50g rocket
Watercress or purslane
6 spring onions, sliced thinly diagonally
8 radishes
10 sprigs of Greek basil or oregano, half chopped
½ cucumber, sliced into ribbons with a vegetable peeler
250g raw broad beans
1 tbsp white wine vinegar
4 tbsp Greek extra-virgin olive oil
Method
1. Tear the lettuce leaves into a wide shallow bowl and leave the centre leaves whole. Scatter over the rocket and purslane or watercress and mix in the spring onions.
2. Add the radishes, basil leaves, cucumber and podded broad beans, then toss together.
3. Whisk the vinegar, oil and a little salt and pepper together with the chopped basil and spoon over the salad to serve.
Recipe, Linda Tubby
Click here to go to the original article on Red Online
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