Tangy Spring Salad
- 1 little gem lettuce – shredded
- a handful of rocket leaves
- 3 tomatoes – seeded and chopped.
- 4 tbs chopped lovage leaves
- 1 small red onion
- 8 'ready to eat' dried apricots - halved
- 1 red pepper - seeded and cut into 2 cm dice
- olive oil
Toss the pepper in a little olive oil and roast in the oven at Gas Mark 6, 200C, 400F until starting to brown,
about 7 – 10 minutes.
Add the pepper pieces to the other salad ingredients in a serving bowl and mix well.
Serve with a dressing made from 4 tbs olive oil, 2 tbs orange juice,
1 clove of finely chopped garlic and freshly ground black pepper.