Mixed salad leaves.

A bag of mixed salad leaves gives you a few kinds of lettuce in one go, some soft and sweet, some crisp, some with a mild bitter edge. It is the quickest way to put something green on the table, and it works for a light lunch as easily as a side dish for a barbecue.

Ways to use it

• Toss with a simple dressing of lime juice, a little oil and salt.
• Pile onto grilled chicken, fish or tofu as a fresh base.
• Tuck a handful into sandwiches, wraps and rice paper rolls.
• Serve with sliced cucumber and cherry tomatoes for a plain family salad.
• Add to the bowl at the last moment, so the leaves stay crisp.

Storing it

Leafy greens keep best cold and humid. Leave the leaves unwashed in a container lined with paper towels, and keep it in the fridge drawer. Wash them just before you eat, by swishing in a bowl of clean water and rinsing under running water. Tender greens do best in the cool months, from about mid October to mid February, so size and supply can change in the rains.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.