Method

• 1.
  For the rocket salsa, place all the ingredients in a small blender and whiz to a rich, glossy green puree. Season with sea salt to taste, adding 1-2 tablespoons water to thin it out a little, if needed.
• 2.
  Trim the ends off the zucchini and carrots, then use a mandoline to shave them on the diagonal into thin slices.
• 3.
  Using the mandoline, slice cucumbers lengthways, discarding the first slice of skin, until you reach the seeds, then turn and shave the opposite side, discarding the central seed section. Pat dry with paper towel, then roll into curls.
• 4.
  Using the mandoline, slice the radish, then the beetroot, into thin discs.
• 5.
  To serve, arrange the zucchini, carrot, cucumber, radish, beetroot and leaves on a platter. Season with sea salt and freshly ground black pepper, then drizzle with hazelnut or walnut oil, if desired, then serve with the bowl of rocket salsa.