Preparation

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.

Ingredients

  • 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
  • Dressing
  • 2¼ tbsp olive oil
  • 6 sage leaves
  • 1½ tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp black pepper