This Ottolenghi green herb salad is very simple but full of flavor, I love this as a winter salad served with grilled meats and fresh made bread.
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.
