Pickled Plums de Provence

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Pickled Plums de Provence

Ingredients

Salad:
3tbsp pumpkin seeds
3tbsp sunflower seeds
90g mixed salad leaves
50g mixed salad herbs –
coriander, parsley, basil & rocket

Dressing:
4tbsp extra virgin olive oil
1tbsp balsamic vinegar
1/2 tsp Dijon mustard
salt and ground black pepper

* For the dressing, just combine all ingredients in a jar, put on the lid and shake to mix.
* Toast pumpkin and sunflower seeds in a dry frying pan on a low to medium heat until golden. Set aside to cool slightly.
* Put salad leaves and herbs together in a large bowl, sprinkle with seeds.
* Pour dressing over the salad and toss carefully to avoid bruising the leaves. Tip: Use your hands!

Note: To make it a bit heartier and more filling I would add some pieces of golden roasted pumpin as well.

Recipes are brought to you courtesy of The Kitchen & Garden book of Herbs by J. Houdret & J. Farrow

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