250g of Keelings Strawberries
110g pecan nuts
1 baby gem lettuce
1 bag of rocket leaves
Ballymaloe Relish Italian Dressing
Salt & Pepper
Wash the strawberries, gem lettuce and rocket leaves in cold water. Pat try with a teatowel.
With a sharp knife, cut the tops off the strawberries and slice in two. Slice the bottom off the baby gem lettuce and separate the leaves.
Assemble the baby gem lettuce, rocket leaves, strawberries and pecan nuts on a large plate. Season with salt and pepper. Drizzle generously with Ballymaloe Relish Italian Dressing.