A light, zesty salad, ideal for balancing a rich main course such as mac 'n' cheese or lasagne
Ingredients
- 1 lemon
- 50ml cold-pressed olive oil
- 100g rocket leaves
Method
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Cut the lemon in half and place , flesh-side down , on a grill or in a pan over a high heat. When browned, squeeze the juice into a small bowl with the cold-pressed olive oil. Season to taste, then combine with the rocket leaves.