Salads seem to play a part in pretty much every meal we have during the summer months. I grew up thinking that huge, fresh salads, tossed in a large wooden salad bowl with my mum’s home-made dressing, were the norm. Then one day, as a young teenager, I went to my best friend’s house for supper and her mum asked if I would like salad. I was amazed when I was served a slice of cucumber, a slice of tomato and a piece of lettuce with salad cream poured over the top! This one goes really well with my One-pot Mushroom Rice.

First, remove any tough woody stems from your watercress.

Then toss the watercress and radishes into a medium salad bowl and crumble in the feta cheese.

Drizzle the olive oil and lemon juice over the salad and then season with a pinch of sea salt and a couple of grinds of black pepper.

Toss together and serve immediately.