This simple salad recipe from Yottam Ottolenghi captures the herbs at their best in summer. Purslane is actually an edible weed, and you can find it at farmers’ markets and Asian greengrocers. The crisp leaves have a sharp, lemony taste.
- 40 g coriander leaves, picked
- 20 g basil leaves, torn
- 40 g parsley leaves, very roughly chopped
- 15 g picked dill
- 20 g mint leaves, torn
- 35 g purslane or lamb’s lettuce, torn
- 60 g rocket, torn
- 100 g snow peas (mange tout), finely sliced
- 30 g flaked almonds, lightly toasted with 2 tsp olive oil
- 30 g toasted pumpkin seeds
- ½ tsp nigella seeds
- 15 g toasted sesame seeds
- ½ tsp chilli flakes
- 2¼ tbsp olive oil
- 6 sage leaves
- 1½ tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the dressing, place the olive oil and sage in a small pan over medium heat. Remove as soon as sage begins to sizzle. Set aside to cool. Remove the sage leaves, transfer the oil to a bowl and whisk it together with the lemon juice, salt and black pepper.
Place all the herbs, leaves and snow peas in a large bowl. Scatter over the almonds, seeds and chilli and mix by hand. Just before serving, pour over the dressing. Lightly toss everything together and serve immediately.