A light starter for a summer lunch or dinner. The secret of this very simple recipe is to use a good quality Parmesan (strictly, Parmigiano Reggiano) cheese.

Rocket is a strongly-flavoured salad leaf of which I am particularly fond. It also works well when combined with Watercress, another flavoursome leaf.

Wash the Rocket (and Watercress, if used). Drain well, and place in a deep bowl. Add a couple of tablespoons of my Balsamic Salad Dressing and toss briefly with a couple of forks. Divide onto two small serving plates.

Sprinkle each plate with half a teaspoon of pickled capers and a tablespoon of marinated black olives. Coarsely grate or shave an ounce of Parmesan cheese over each plate.

Top each plate with a little freshly-ground black pepper and a pinch of dried (or fresh and coarsely chopped) Oregano (optional).

Serve immediately, with fresh crusty bread and butter.