Well, I've been trying it out again and this time I've made a lovely Tuna Niçoise style salad that I think you will all love.
Persian Cress is quite delicate and has a much less peppery flavour than standard cress - its frilly leaves look pretty too. Look at this:
What you do is grab a handful of Steve's Leaves with Persian Cress and put it onto a plate. Flake over half a can of tuna and scatter over some black olives. Finally, hard-boil (but only just) a couple of free-range eggs, peel and halve them and add them to the plate.
For the dressing, whisk together 1 tbsp Extra Virgin olive oil, the juice from half a lemon and a teaspoon of Dijon mustard. It will take some whisking to become properly mixed together. Add a pinch of salt and you're done. Drizzle over the salad with a lemon wedge on the side just in case you need a bit more lemon juice as you eat.