Instructions: 1 For the Dressing: Whisk the vinegar with the oil, salt and pepper. Set aside until needed.

2 Crack the eggs into a small bowl and whisk to break up. Season well and add 1 tbsp water.

3 Heat the butter in a large frying pan until foaming. Add the sorrel and cook gently until just wilted. Pour in the omelette mix and cook until golden brown underneath but still slightly soft and runny on top.

4 As it cooks, spread the walnuts out on a baking tray and toast in a hot oven for 2-3 minutes until lightly coloured (be careful not to burn them).

5 As soon as theyre ready, toss the warm nuts with the lettuce, baby leaves and dressing. Arrange on two large dinner plates.

6 Cut the omelette roughly into four long, wide strips and roll up loosely.

Place on top of the salad leaves and serve at once.

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