Rainbow micro salad

Ingredients

• 1 handful each: radish, mustard and amaranth microgreens
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• ½ tsp Dijon mustard
• Shaved Parmesan, toasted seeds

Kitchen note — Mustard greens are hot — start with a little, taste, then add more.

Method

1. 01Whisk the oil, vinegar, honey and Dijon with a pinch of salt.
2. 02Rinse and gently spin the microgreens dry — dressing won't cling to wet leaves.
3. 03Dress the bowl, not the leaves: pool the dressing, drop the greens in.
4. 04Toss once, softly, with your hands.
5. 05Finish with shaved Parmesan and toasted seeds.