100g lamb's lettuce (sometimes known as Corn Salad), or baby spinach leaves, or a mixture of both
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
1. Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together.
2. Divide the salad between two serving plates.
3. Divide the mozzarella equally between the plates.
4. Scatter with pumpkin seeds and drizzle with balsamic vinegar and oil from the tomatoes.
Tuck in and enjoy ...
Lamb's lettuce is at its best from May to November.
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