Green herb salad

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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

Serves four to six


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.

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Perfect with

  1. Aleppo Chilli Flakes

    Aleppo Chilli Flakes

  2. Nigella seeds

    Add bursts of flavour and drama to salads, pastries and grilled food with these little black seeds

    Nigella seeds


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