INGREDIENTS (serves 4)

• 200g baby rocket leaves (washed and spun)

• 1/2 avocado sliced thinly

• 1/2 cucumber (cut ridges lengthways to create flowers as you slice)

• 125g blueberries

DRESSING (whisk to combine)

• 1 tablespoon olive oil

• 1 tablespoon white wine vinegar

• 1 teaspoon Dijon mustard

• 1/2 teaspoon caster sugar

• salt and pepper

No blueberries to hand? Swap for capers and sliced cornichons.