This salad is a seasonal mix of leaves, herbs and vegetables from the garden and can be adjusted to suit whatever you have in the veggie patch at any time of the year. In winter, add raw broad beans and peas, and in summer, an abundance of tomatoes, peppers, basil, cucumbers and lots more. INGREDIENTS2 large mustard leaves (black and green)1 bunch wild rocket1 bunch baby spinachhead butter lettucehead red oak lettuce or radicchio1 fennel stalk and leaves, chopped1 bunch nasturtiums (leaves and flowers)4 baby beetroot5 white radishes5 red radishes125ml ( cup) raw peanuts10ml (2 tsp) olive oilPinch of saltPinch of cayenne pepper50g sun-dried tomatoes in olive oil2 stalks fresh thyme250ml (1 cup) fresh peas100g feta cheese, crumbled2 poached chicken breasts, sliced or 4 hard-boiled eggs, sliced250ml (1 cup) lentil sproutsOlive oil and lemon juice, for dressingMETHODWash all the leaves thoroughly, shake dry and put in the fridge for an hour to crisp up, except the fennel and nasturtiums. Dice the beetroot and radishes. Toss the peanuts in olive oil, salt and cayenne pepper, then place on a baking tray under the hot oven grill and toast for 2 minutes. Remove and cool. Rip the salad leaves into a bowl, ending with rocket and nasturtiums. Add the remaining ingredients and dress with olive oil and lemon juice. For a lighter meal, omit the chicken and feta. Serves 4...