members recipes

Ingredients
rucola
sweet corn
ice lettuce
fresh peas
carrot
fish fingers
extra virgin olive oil
lemon
salt
salad seasoning

Method
Using a speed peeler, cut the carrots into thin ribbons. Place in a bowl with rucola, fresh peas, canned sweet corn and ribbons of ice lettuce. Add a good squeeze of lemon juice, about a tablespoon of olive oil, and a pinch of salt and salad seasoning. Toss to coat everything in the dressing.
Fry fish fingers in a hot frying pan.