How to Build a Beautiful Green Salad

One of my favourite things to do ever is, early in the morning, take my little trug around the gardens. I’ll pick any of the young leaves coming up: some mint, chervil, fennel fronds, any edible flowers and nasturtium leaves, tiny radicchio leaves, young leaves from the chard and baby beetroot, mustard frills and then some lettuce leaves. A lot of the salad grown at Cambo is cut-and-come-again, so I can just pick a little bit of whatever I want. It’s such a luxury to be able to start my day