Green herb salad

General

• Source: Ottolenghi

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 (veldsla)
• 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

Procedure

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.