- A punnet of raspberries
- 1 tbsp Balsamic vinegar
- 1 tbsp honey
- A handful of flaked almonds
- 2 large handfuls of mixed baby leaves
- 1 cucumber
- Sea salt
Mix the honey and Balsamic vinegar together in a little bowl.
Set a frying pan over medium heat. Add your almonds. Toast till just golden. Add a pinch of salt. Set aside.
Toss your leaves with half the dressing. Gently spoon the raspberries through the remaining dressing. Pile the dressed leaves onto a large platter or individual plates.
Use a veg peeler to carve the cucumber into ribbons. Scatter them over your salad and gently mix through. Finish with the dressing-glossed berries and toasted almonds.