2 large handfuls arugula

1 peach, quartered and cut into small chunks

1/4 cup pumpkin seeds

1 Tbsp olive oil

sea salt to taste

In a small saucepan roast pumpkin seeds until golden, taking care not to burn them – a couple of minutes. Dress salad leaves with oil and salt. Add peaches and pumpkin seeds. Enjoy!

*For a slightly more substantial dish, add garbanzo beans or canned mackarel or sardines.