Use the choice of vegetables and herbs below as guidance, substituting with whatever you have to hand.

Finely chop 1 tomato, 1 medium cucumber, 1 carrot, 1 small shallot or red onion, 1 small beet (peeled but still raw), ½ small fennel bulb and 5 red radishes. Mix in some finely chopped dill and chives and a large handful of sliced rocket.

Toast (in a non-oiled pan) a large handful of seeds and nuts (pumpkin, sesame, sunflower, blanched almonds, pinenuts). Once cooled sprinkle over the salad.

Season with the juice of 1-2 lemons, a good glug of olive oil, and a light seasoning of sea salt and pepper.

Serve with crumbled feta cheese (optional).

Serve 2-3.