Serves 4


4 Spring onions
1⁄2 a cucumber
A handful of fresh basil leaves
1⁄2 head Boston or small red leaf lettuce
1⁄2 heart of romaine
1⁄2 cup sprouted cress or alfalfa
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1⁄2 teaspoon Dijon or English mustard
1/8 teaspoon sea salt
Freshly ground black pepper
1⁄2 cup chopped toasted walnuts or your favourite nuts, optional


Chop the harder, crunchier veggies first, so trim and chop your scallions and slice your cucumber. Slice your basil.
Bring it all into the centre of the board, and continue chopping and mixing together.

Add the lettuce leaves, and cress or alfalfa to the board.
When everything is well chopped, you’ll have a big mound of salad on the

Make a well in the middle and drizzle in the extra virgin olive oil and red wine vinegar.

Add the mustard and the salt and pepper. Sprinkle with nuts. Mix up so everything gets well coated and serve on the board or in a bowl.

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