This salad is one of the easiest, but definitely one of the tastiest salads in my repertoire. Stolen from a little pizza place in Woolloongabba, this quickly became a household favourite.

This salad is great with anything, but it is particularly well suited to very savoury, salty mains. I cannot eat pissaladière without this on the side. Perfection!

Serves 4 as a side

80g baby rocket
1/2 cup almond kernels
1 cup of red seedless grapes
3 tbs olive oil
1 tsp balsamic vinegar
1 cup finely grated parmesan

First roast the grapes and the almonds at about 180°C. The grapes will take about 20-25 minutes, the almonds about 10. Allow to cool. Run a knife through the almonds to roughly chop.

Place the rocket, oil and vinegar in a large bowl and toss to coat.

To serve, place the dressed rocket on a plate, bowl or platter. Scatter the salad with the grapes, almonds and then cover with the parmesan.