- ½ cup coriander leaves, picked
- ¼ cup basil leaves, torn
- ½ cup parsley leaves, very roughly chopped
- ¼ cup picked dill
- ¼ cup mint leaves, torn
- ½ cup spinach leaves
- ½ cup butter lettuce
- 1 cup rocket, torn
- 100g snow peas, finely sliced
- 30g flaked almonds, lightly toasted with ½ a tbsp olive oil
- 30g toasted pumpkin seeds
- 15g toasted sesame seeds
- ½ tsp chilli flakes
You can simplify this recipe by omitting the oil and sage part and using lemon juice and olive oil for the dressing. Then adapt the salad to suit what you have available. This is a lovely side salad for most of the recipes in this cleanse.
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 snow peas 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.
(An adapted favourite OttoLenghi recipe!)