Green Herb Salad

A refreshing and vibrant salad packed with a variety of herbs and seeds.

Green Herb Salad

  • Servings: 4 servings

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.


  • 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


  • 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.