Green herb salad

Print Recipe

40g coriander leaves, picked
20g basil leaves, torn
40g parsley leaves, very roughly chopped
15g picked dill
20g mint leaves, torn
35g purslane or lambs lettuce, torn
60g rocket, torn
100g mange tout, finely sliced
30g flaked almonds, lightly toasted with ½ a tbsp olive oil
30g toasted pumpkin seeds
½ tsp nigella seeds
15g toasted sesame seeds
½ tsp chilli flakes

Dressing:
45ml olive oil
6 sage leaves
2 tbsp lemon juice
Salt and black pepper

Serves four to six

Method

Start with the dressing. Place the olive oil and sage in a small pan and put on medium heat. Remove as soon as the sage begins to sizzle and leave aside to cool. Remove the sage leaves, transfer the oil to a bowl and whisk the infused oil together with the lemon juice, ¼ teaspoon of salt and ¼ teaspoon of black pepper.
Place all of the herbs, leaves and mange tout in a large bowl. Scatter over the seed mix by hand. Just before serving, pour over the dressing. Lightly toss everything together and serve immediately.

Perfect with

  1. Ageno, La Stoppa 2010

    Orange, tannic and complex. A very special wine.

    Ageno, La Stoppa 2010

  2. Aleppo chilli flakes

    Aleppo chilli flakes
    £3.50

  3. Nigella seeds

    Add bursts of flavour and drama to salads, pastries and grilled food with these little black seeds

    Nigella seeds
    £3.50

Reviews

{based on 2 reviews}

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  • Salad excellent side dish
    (23/01/2014) i made this as a side dish with thai fish cakes and it went down a treat - the flavours are so complementary and the crunchy seeds give an added twist.
  • Salad Fantastic!
    (24/07/2013) We just had this for dinner (with marinaded BBQ moose), very impressed, both simple to make and extremely tasty, I shall be making this frequently in the future!