• 450g/1lb vine-grown cherry tomatoes, quartered

  • 50g/2oz wild rocket, stalks removed

  • sea salt and freshly ground black pepper

  • 3-4 tbsp good quality extra virgin oil


  • 1.

    Put the tomatoes into a bowl and toss with some salt and pepper.

  • 2.

    Add the rocket leaves and toss together once more.

  • 3.

    Pile the salad into the centre of 4 bowl-shaped plates and drizzle with the olive oil. Serve straight away

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