1 bag rocket, washed
1 bunch watercress
2 British red apples, quartered, cored and thinly sliced
4 small beetroot, washed and very finely sliced
some fresh marjoram leaves
1 small lemon
extra virgin olive oil
freshly ground black pepper
Squeeze the lemon juice into a clean jar or container with a lid and then add to it three times the amount of extra virgin olive oil, season with salt and pepper. Shake with the lid on until thoroughly mixed.
Add to a bowl the rocket, watercress, apples and beetroot. Pour over the dressing mix to completely cover all the ingredients, add the marjoram leaves, toss and serve.