2 handfuls young spinach leaves
1 bunch watercress
2 large beef tomatoes
50 g (2 oz) mushrooms
6 - 8 spring onions
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) wine vinegar
5 - 10 g (1 - 2 tsp) mustard powder
salt and freshly ground black pepper
100 g (4 oz) Double Gloucester cheese, cubed
Wash the spinach and watercress, discarding stalks and any tough or yellow leaves.
Immerse the tomatoes in boiling water until their skins split, then refresh with cold water, peel and roughly chop.
Slice the mushrooms. Trim the spring onions; make several lengthwise cuts into each onion and splay out the layers in a decorative fashion.
Make the dressing by combining the oil, vinegar, mustard and seasoning.
Combine the watercress, spinach, tomatoes and mushrooms in a salad bowl, add the dressing and toss.
Top with the cheese and onions.