Diana Henry's baby gem, pea shoot and radish salad

Ingredients

• ½ tsp grain mustard
• Salt and pepper
• Good pinch caster sugar
• 1 clove garlic, crushed
• 1 tbs white wine vinegar
• 4 tbs extra virgin olive oil

• 2 baby gem lettuces
• 75g French breakfast radishes
• 50g pea shoots

Method

This is lovely with the addition of soft herbs as well - add them according to what you are serving the salad with. Try parsley leaves, basil, torn mint or sprigs of dill. You can also add cooked peas (cook them only briefly then run cold water through them) or cucumber.

Separate the leaves of the gem lettuces. Make the dressing by whisking everything together.

Cut the leaves off the radishes (if the leaves are really fresh and perky you can add them to the salad). Trim the unsightly bit off the tail of each radish and wash really well. Using either a knife or a mandoline cut the radishes into wafer-thin slices. Toss the lettuce, radishes and pea shoots together with the dressing and serve immediately.

Diana's tip: perfectly roasted cherry tomatoes

Put the tomatoes into a small roasting tin and drizzle with the olive oil. Season. Put into an oven preheated to 190°C and cook for 15-20 minutes, or until the the tomatoes are tender and slightly singed.

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