A summer green salad that is super easy, tastes great and looks impressive!
For the dressing:
Place garlic and a pinch of sea salt in your mortar then smash until smooth.
Add lemon juice and olive oil, then fold in the grainy mustard and lemon zest.
For the salad:
Fill a large pot with water, add 1 tsp salt and bring to boil.
Place all the greens except the rocket in a pot of boiling water for 1-2 mins.
Rinse under cold water and immerse in ice for 2 minutes. Drain well.
Fold in 1/2 of the dressing and leave to cool.
Place the rocket on the platter. Top with the greens and mix them together.
Use your hands to pull apart 4-5 cubes of the marinated buffalo cheese and place on top of the salad.
Drizzle the rest of the dressing over the salad with a good grind of fresh pepper.
Clevedon marinated buffalo cheese
1 pack Farro Fresh rocket
2 -3 bunches Broccolini or Asparagus
1 bag green beans
Fresh peas, freshly podded
2 lemons, zested and juiced
3 tbsp olive oil
1 clove garlic
1 tsp grainy mustard
Add edible flowers to serve.
You can replace the beans and peas with shelled edamame beans or snow peas.