It was a plate of Buttercrunch lettuce, Cos lettuce, cucumber, flecks of parsley, grated carrot, thinly sliced radish, cherry tomatoes and two tiny halved bantam eggs, all grown by the students and picked that morning. The salad was dressed with local extra virgin olive oil, lemon juice, salt and honey, a recipe devised by the kids too, served with two scones and raspberry jam created by the cooking class.
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