If you’ve made salsa verde and have a few anchovies left in the tin, you can enjoy an interpretation of ‘salad nicoise’ using baby salad leaves, sliced tomatoes, hard boiled free-range egg (eight minutes only please), a few olives and some french dressing (olive oil, lemon juice and dijon mustard). Or a dollop of home made mayonnaise. You could pack it undressed (the salad, not you) for a decadent lunch at work or serve it for dinner as I did, followed by a mini pumpkin soup.
The rocket leaves I used I had sown less than a month ago on the 4th March. There’s still time to become a rocket scientist.
