For the Dressing:

50g Sun dried tomatoes

1 clove of garlic, peeled

20g toasted sunflower seeds, or pine nuts

20g basil

50g olive oil or sun dried tomato oil,

2 soup spoons of balsamic vinegar

Salt & Pepper to taste 

Process all ingredients in a blender until roughly chopped

To serve:

100g rocket

100g cherry tomato, halved

1 tin white beans, washed and drained

1 x dry crottin de chevre (fetta could be used instead)

Lay out the rocket on the base of a wide bowl. Add beans, cherry tomatoes, then the dressing and finally the crumbled cheese.

Does well with lamb, bbq or as entree with crusty Phillippa's bread