You will need:

• 1/2 cup peeled, diced and deseeded cucumber
• 1/2 cup mung sprouts
• 1/3 cup peeled grated carrot
• 1 cup shredded green or red leaf lettuce
• 1 tbsp soaked walnut pieces
• 1 tbsp lemon juice
• 1 tsp chopped fresh basil
• 1 itbsp chopped flatleaf parsley
• 1 tbsp extra-virgin olive oil
• Fresh ground black pepper to taste
• Rock salt to taste

Combine the vegetables, sprouts and fresh herbs in a bowl.

Whisk together the lemon juice, olive oil, black pepper and salt and pour over the vegetable.

Toss to coat.

Dry-roast the walnut pieces and drizzle on top of the salad.

Serve cool (not chilled) or at room temperature.

(Serves 1)