Tuscan Mixed Salad

This recipe was inspired by a wonderful salad in a quiet courtyard in San Gimignano. It might not be authentic, but it is a great salad.

Quantities given make four plates of salad.

This recipe contains the following types of ingredient: plants and fungi.

rocket leaves

lettuce leaves (not iceberg)

kiwi fruit

4 rings

FAIRTRADE pineapple

peach or nectarine

medium carrots

12 - 16

cherry tomatoes

Extras:

FAIRTRADE olive oil

balsamic vinegar

salt and FAIRTRADE freshly ground black pepper

home made breadbun

FAIRTRADE pinot grigio or sauvignon blanc

sparkling water

Create a salad bowl for each person as follows:

Line the bottom of the bowl with rocket and lettuce leaves.

Remove growth points from pineapple, skin and core to make a ring. Place in the centre of the bowl.

Decorate with tomatoes.

Peel the kiwi fruit and slice; place in the bowl.

Peel and grate the carrot and arrange the grated carrot in "hillocks".

Slice the peaches, discarding the stone, and place by the carrot.

Serve as chilled as possible, ideally with the extras listed in the ingredients.