Green herb salad


4 people

Serving size


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


  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.
Nigella Seeds