Summer Salad Recipe

Ingredients

Serve 4

• 5 oz/150 g green beans, topped and tailed

• 1 bunch arugula/rocket

• 2 peaches, pitted and cut in 8

• 2 small fennel bulbs, cut into small pieces

• 5 oz/150 g bell peppers/capsicums, mixed colors, seeded, cored, and cut into thick strips

• juice of 1 lemon

• 6 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

Method:

1. Cook the green beans in a large pot of salted boiling water for 5-10 minutes, or until just tender. Drain well and let cool completely.

2. Rinse the arugula thoroughly under cold running water and dry well.

3. Arrange the arugula leaves in a fan shape around the outer edge of the plate.

4. Place the peach slices on top so that you can still see the arugula.

5. Place the green beans in a circle overlapping the peaches, followed by the fennel. Arrange the bell peppers in the center.

6. Drizzle with the lemon juice and oil. Season with salt and pepper and serve.