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.