A LEAFY SALAD

a leafy salad

Ingredients

Prepare 20', Cook 5'

Serves 4

  • small knob unsalted butter
  • 1tsp light brown soft sugar
  • large pinch cayenne pepper
  • large pinch ground coriander
  • 30g pecans, roughly chopped
  • 1 small green chilli (deseeded, if liked), thinly sliced
  • 28g pack coriander, stalks finely chopped, leaves torn
  • 25g pack basil, leaves torn
  • ½ x 20g pack dill, roughly chopped
  • 25g pack mint, leaves torn
  • 200g cavolo nero or kale, stalks finely chopped, leaves shredded
  • 1 cox or other eating apple, cored and thinly sliced
  • 1 avocado, roughly chopped

YOGURT DILL VINAIGRETTE

  • 50g natural or Greek yogurt
  • ½ garlic clove, finely crushed
  • ½ x 20g pack dill, finely chopped
  • ½ lemon, zest and juice
  • ½ tbsp white wine vinegar
  • ½ tsp honey
  • 2 tbsp extra virgin olive oil 

Preparation

1. Heat the butter, sugar and spices in a small pan until foaming. Once the sugar has
dissolved, add the pecans and toss to coat. Tip onto a plate, sprinkle with a little flaky salt and set aside to cool.

2. For the vinaigrette, beat together all the ingredients except the oil. Gradually drizzle in the oil, whisking constantly until incorporated; season and set aside.

3. Set aside some chilli and a little of each herb, then toss all the remaining ingredients
together in a large bowl with 2/3 of the dressing. Season and tip onto a platter. Drizzle over the rest of the dressing and scatter with the pecans, reserved herbs and chilli, plus some freshly ground black pepper.

Ideal accompaniment:

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