Salad leaves from the allotment, drizzled with balsamic vinegar and garlic oil
Carrot and sesame seeds
Tomato, onion and basil
Artichoke salad (artichokes, garlic, olives, red pepper, herbs - available from the Mediterranean Pantry)
Quail's eggs (from Chris on Tod market)
And it was all delicious, and there was loads left, so it was packed into a jar for lunch. The trick is to put the dressing type salads on the bottom, then layer upwards, finishing with the leaves. Deliciously kept for its second serving.