Begin by thoroughly washing the rocket and grapes. Use a salad spinner to dry off the rocket and then pace on a chopping board and roughly chop into mouth sized pieces then add to a large salad bowl. Next take the grapes and halve on a chopping board, place 12-15 into a hand mixer jug and the rest into the salad bowl with the rocket. Add the extra virgin olive oil and balsamic vinegar to the mixer jug then use the hand mixer to blitz to a fine dressing and set aside.

Now heat a dry frying pan and add the almond pieces to it, stir on a medium heat until the almonds pieces are toasted and light brown in colour then set aside to cool. Next grate the parmesan into large grated pieces and add to the rocket. Finally when the almonds have cooled enough add them to the rocket then pour over the dressing and mix thoroughly before serving.