Beetroot, red apple & watercress salad
Squeeze the lemon juice into a clean jam jar. Add three times the amount of extra virgin olive oil, season with salt and pepper, then screw the lid on and shake to emulsify.
Quarter and finely slice the apple, discarding the core, scrub and finely slice the beets, reserving the leaves if you have any. Add the arugula, watercress, pea shoots, apples, beets and beet leaves, if you have them, to a large bowl. Drizzle over enough dressing to completely coat the ingredients. Pick over the marjoram leaves, toss again and serve.