Lea Hogg

The leaves of wild arugula [Diplotaxis tenuifolia] that grows prolifically on the island are sharp and tangy and the edible flowers of this crop delicately sweet with honey undertones.

It makes excellent salads and I am told that the leaves were boiled, strained and the infusion used to help digestion.

And to make my lunch today’ I have used:

Two handfuls of wild rocket.
50g cooked barley (I soaked a full packet overnight and boiled it for an hour)
Sea Salt
1 tablespoon good olive oil
A squeeze of lemon
15g Hard Goats cheese, coarsely grated

Remove the leaves from the stalks of the wild rocket. Wash and drain it.
Sprinkle a layer of goats cheese into a salad bowl, then the leaves and barley.
Drizzle with olive oil and season with a touch of sea salt.
Garnish with a few wild rocket flowers.
Serve.