A handful of mixed green salad leaves (spinach, lettuce, watercress and rocket)
5 cherry tomatoes
Approximately 5 cm cucumber
3 green beans
3 cabbage leaves
4 -5 red radish
¼ corgette /zucchini
Milled black pepper
3 tablespoons of unrefined olive oil
Juice of ½ a lemon
1 clove of garlic (optional)
1 teaspoon of nigella seeds
Wash all salad items and drain
Mix the green leaves together in a salad bowl.
Finely cut the cabbage and add to the bowl.
Chop the cucumber, corgettes, green beans and red pepper into bite sized pieces.
Cut of the stems of the radish and cut them in half put them into the bowl.
Chop the cherry tomatoes into half and add to the bowl.
Make the dressing: put the olive oil the juice of ½ lemon into a small empty jar (which has a lid) puree the garlic and add to the jar. Add some himalayan salt and pepper to taste and the nigella seeds. Put the lid on the jar (ensure it is tight) and shake the jar rigorously.
Toss the salad (using tongs or spoons) to ensure that the different salads items are distributed evenly and the slowly pour the dressing over the salad and toss once more.