Salad . . .

. . . but not as in lettuce. 

We grow leaves - all kinds of leaves. And every day I go round collecting, a few here, a few there. Washed, spun, put in the fridge for a while and then . . . a squeeze of lemon, a drizzle of olive oil from Provence (we might just last out until we return), and serve with smoked salmon or those delicious smoked salmon parcels that M&S do so well. How to eat well and not a lettuce in sight.