450g/1lb vine-grown cherry tomatoes, quartered
50g/2oz wild rocket, stalks removed
sea salt and freshly ground black pepper
3-4 tbsp good quality extra virgin oil
200g shaved parmesan or vegetarian alternative
Put the tomatoes into a bowl and toss with some salt and pepper.
Add the rocket leaves and toss together once more.
Pile the salad into the centre of 4 bowl-shaped plates and drizzle with the olive oil.
Top with the shaved parmesan. Serve straight away.
Recipe adapted from: Good Food