Method

For the dressing: 

Place garlic and a pinch of sea salt in your mortar then smash until smooth.

Add lemon juice and olive oil, then fold in the grainy mustard and lemon zest.


For the salad: 

Fill a large pot with water, add 1 tsp salt and bring to boil. 

Place all the greens except the rocket in a pot of boiling water for 1-2 mins. 

Rinse under cold water and immerse in ice for 2 minutes. Drain well. 

Fold in 1/2 of the dressing and leave to cool.

Place the rocket on the platter. Top with the greens and mix them together.

Use your hands to pull apart 4-5 cubes of the marinated buffalo cheese and place on top of the salad. 

Drizzle the rest of the dressing over the salad with a good grind of fresh pepper. 

Ingredients

Tools:
Mortar Pestle
Lemon Zester

Clevedon marinated buffalo cheese
1 pack Farro Fresh rocket
2 -3 bunches Broccolini or Asparagus 
1 bag green beans
Fresh peas, freshly podded
2 lemons, zested and juiced
3 tbsp olive oil
1 clove garlic
Salt
Pepper
1 tsp grainy mustard

Optional:

Add edible flowers to serve. 

Substitutions:

You can replace the beans and peas with shelled edamame beans or snow peas.