A refreshing and vibrant salad packed with a variety of herbs and seeds.
Green Herb Salad
This salad is a delightful mix of fresh herbs and greens, tossed with a simple yet flavorful dressing. The combination of different herbs gives it a unique and refreshing taste, while the toasted seeds add a nice crunch.
Ingredients
- 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 tbsp olive oil
- 30g toasted pumpkin seeds
- ½ tsp nigella seeds
- 15g toasted sesame seeds
- ½ tsp chilli flakes
- For the Dressing:
- 45ml olive oil
- 6 sage leaves
- 2 tbsp lemon juice
- Salt and black pepper
Directions
- 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.