Ingredients (serves 4):

• 1 bag lamb’s lettuce
• 1 bunch watercress
• 2 tbsp chopped almonds
• 1 cup dried apricots
• hazelnut oil
• cider vinegar
• 1 tsp honey
• Salt and pepper

Instructions:

• Wash the salad leaves and watercress and spin to dry.
• Brown the chopped almonds in a pan over a very low heat for 5 minutes until pale gold in colour.
• Roughly chop the apricots.
• Make the vinaigrette in the salad bowl: mix 2 tbsp oil for one of vinegar and one teaspoon of honey.
• Season with salt and pepper.
• Add the salad leaves, almonds and apricots and toss well.
• Serve with croutons made from a farmhouse loaf.

When you’re in a hurry, choose ready-made bagged salads: just as nutritious and a great way of saving precious time.