Green herb salad


  • 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
Green herb salad
    Serves four


  1. 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. 
  2. 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.