The cure for Orkney overload

Since getting back from ‘cake paradise’ I’ve been craving home-grown salad for lunch and supper every day. This evening I peeled and sliced up the one-and-only cucumber, chopped a couple of ripe tomatoes and this year’s star performer, celery, added a few leaves of rocket, tossed in a finely chopped clove of garlic, and gave it all a good lashing of Somerset rapeseed oil and balsamic vinegar. Yum!

Now, what’s for pudding?

Salad

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