Name: Green herb salad
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 a tbsp olive oil; 30g toasted pumpkin seeds; ½ tsp nigella seeds; 15g toasted sesame seeds; ½ tsp chilli flakes; 45ml olive oil; 6 sage leaves; 2 tbsp lemon juice; salt and black pepper

Salad Veganisable Easy

Serves 4

This is a simple green salad which is the perfect accompaniment to grilled meats or fish.

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 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

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.