•  150g baby rocket (arugula) leaves
•  200g frozen broad (fava) beans, blanched and peeled
•  1 cup green olives, pitted and halved
•  1 cup (160g) Kalamata olives, pitted and halved
•  shaved parmesan, to serve

rosemary dressing

•  1½ tablespoons olive oil
•  2 teaspoons red wine vinegar
•  1 clove garlic, crushed
•  1 teaspoon chopped rosemary leaves
•  sea salt and cracked black pepper  

  To make the rosemary dressing, place the oil, vinegar, garlic, rosemary, salt and pepper in a bowl and stir to combine. Set aside.

  Place the rocket, broad beans, olives and dressing in a bowl and gently toss to coat. Top with parmesan to serve. Serves 4.