Instructions:

On a low heat, toast your pine nuts in a dry frying pan. Keep moving every 30 seconds until you see colour change. Continue to move them around the pan until a perfect golden brown. This should fill your kitchen with the most delicious smell. Remove from the heat and place on a plate to cool.

Dice your cucumber and thinly slice spring onion. Place your baby leaf salad into a bowl. Top with the cool pine nuts.

To make the dressing, add ingredients into a bowl or a jar. Stir well or shake the jar until emulsified. Taste and season accordingly.

Dress the salad and serve.

Pro Tip: Don’t walk away from the pine nuts. They will burn, it’s an absolute family classic in our house.