½ cucumber, cut into ribbons using a vegetable peeler
100g semi-dried tomatoes in oil from a jar (reserve 1 tbsp. oil for drizzling)
1 yellow pepper, de-seeded and cut into thin strips
125g ball light buffalo mozzarella, cut into slices
2 tsp pumpkin seed
2 tsp balsamic vinegar
Lamb's lettuce is at its best from May to November.
Choose the best:
Dark, narrow leaves that are springy and in-wilted.
Be sure to wash and drain lamb's lettuce thoroughly before using as, like spinach, it can be quite grainy and gritty.
It is quickly perishable and should be used within two days of purchase. Store in an airtight plastic bag in the fridge.
As a main ingredient in salads or cooked and served as a side vegetable.
Try Cos lettuce or baby spinach.
All the best Jan