Fresh Green Salad- organic homegrown leaves

Last Monday we had the first salad leaves from our polytunnel: wild rocket, purple rocket and red mustard greens. I did not want to swamp them with dressing, and at the same time I felt that the evening was too chilly for loads of watery cucumber and fresh tomato, so I decided just to rinse and tear them and add the minimum of extra ingredients...

I added alfalfa sprouts, strips of sundried tomato in oil and some whole pitted black olives. The result: a vibrant, crunchy and tangy living food experience!
I served this salad garnished with avocado slices, as the accompaniment to three-bean vegetable crumble, along with some steamed new potatoes.