For the salad, assemble:
50 g rocket and baby watercress
50 g pre-steamed peas
50 g cucumber, chopped
50 g cottage cheese
2 spring onions, finely chopped
For the dressing, mix:
1 tbsp extra virgin olive oil
1 tsp cider vinegar
pinch of salt and pepper
VEGAN ALTERNATIVE : Replace the cottage cheese with soya cream
