This salad is light and tangy.
1 bunch watercress, washed and picked
1 packet sorrel
3 eschalots, finely sliced
100g peas, defrosted
1 handful rocket, washed
1 lemon, juiced
80ml olive oil
1 tsp Dijon mustard
Take a large bowl and add the watercress, sorrel, eschalots, peas and rocket.
In a cup, add the lemon, olive oil and mustard and then mix well.
Dress the salad and serve with the Blue Ducks' eggplant parmigiana.