One of my favourite salad greens is arugula, which is also known as rucola and rocket. This vegetable has a sharp, distinctive, peppery flavour. It's wonderful in goats cheese and tomato sandwiches. Halve focaccia bread, drizzle cut sides with garlic oil (crush cloves of garlic and marinate in olive oil for about three days, then strain into clean bottle or jar) and layer with thinly sliced tomatoes, goats cheese and arugula. You can eat this sandwich cold, but it tastes best hot - toast sandwich on both sides in a frying pan, pressing down with a spatula to flatten slightly. Arugula also makes a nice, sharp counterpoint to spicy pasta. Fry thinly sliced garlic until crisp and set aside. Make the sauce by frying diced onions and garlic in oil. Add canned tomatoes, a little tomato paste and dried chillies and salt to taste, then cook until excess moisture has evaporated. Puree until smooth. Toss with spaghetti or angelhair pasta and divide between plates, then top with sliced garlic, a handful of arugula and shaved parmesan. It's also delicious in a simple, light, white bean salad. Cook the soaked, dried beans until tender (or use canned beans but rinse them thoroughly). Drain the beans and toss with a sharp dressing made with Dijon mustard, lemon juice, garlic, extra virgin olive oil, lots of chopped parsley and salt and pepper. Add diced tomatoes (or halved cherry tomatoes), black olives, thinly sliced red onion and freshly ground black pepper. Just before serving, gently toss the salad with arugula and toasted pine nuts.