GREEN CRUNCHY SALAD

makes 4 - 5 portions

Salad packed full of everything our digestion and female hormones adore. Never mind the wonderful taste and texture. Original recipe belongs to ever so gorgeous Mary Berry.

Ingredients:

For the dill dressing

• 8 Tbsp extra virgin olive oil
• 3 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 1 bunch fresh dill, chopped
• salt and freshly ground black pepper

For the salad

• 8 spring onions, thinly sliced
• 8 celery sticks, thinly sliced
• 1 small fennel bulb, thinly sliced
• ½ large cucumber, halved lengthwise and sliced
• 200 g/7 oz mixed salad leaves, roughly torn
• 1 Romaine lettuce, roughly torn
• 100 g/3½ oz rocket or watercress

Method:

1. For the dressing, put the oil, vinegars, mustard, honey and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill.
2.  Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well.
3. Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Season well and chill for up to 4 hours.
4.  Just before serving, toss everything together.
5. Enjoy!